Mixed Veggie/paneer/chicken Recipe

Pat chicken dry and cut into bite-sized pieces.

Rinse vegetables; pat dry. Cube paneer if not already done.

In a bowl, whisk together yogurt/cream (3 tbsp), salt (1 tsp), ground cumin (1/2 tsp), ground coriander (1/2 tsp), turmeric (1/4 tsp), red chili powder (1/4 tsp), garam masala (1 tsp), garlic paste (0.5 tbsp), ginger paste (0.5 tbsp), and oil (1 tbsp). Add chicken (2 cups) and toss to coat. Let marinate for 15-20 minutes.

Heat 1 tbsp oil in a large skillet over medium heat.

Add onion and sauté until translucent, about 3-4 minutes.

Add garlic paste and ginger paste; sauté 30 seconds until fragrant.

Stir in cumin, coriander, turmeric, red chili powder and garam masala; toast for 1 minute to bloom spices.

Add marinated chicken (2 cups) to the pan. Cook until browned and almost cooked through, about 6-8 minutes.

Add bell peppers (1 cup red, 1 cup green), tomatoes (1 cup), and peas (1 cup). Stir well and cook 3-4 minutes until vegetables soften.

Pour in water (0.25 cup) to loosen bits from the pan.

Gently fold in paneer cubes (1.5 cups) and simmer for 3-5 minutes until heated through.

Stir in cream/yogurt (3 tablespoons) if using; adjust salt to taste.

Finish with cilantro (0.25 cups) and lemon juice (1 tablespoon) if using.

Taste and adjust seasoning. Serve hot with rice, naan, or roti.