Paneer Jalfrezi 
Ingredients
250 grams Paneer (Homemade Cottage Cheese)
1 Onion , diced
1 Red Bell pepper (Capsicum) , diced
1 Green Bell Pepper (Capsicum) , diced
2 Carrots (Gajjar) , diced thin
1 inch Ginger , grated
2 cloves Garlic , grated
1 Tomato , diced
1 cup Homemade tomato puree
1 teaspoon Honey
1/2 teaspoon Turmeric powder (Haldi)
1 teaspoon Garam masala powder
1 teaspoon Coriander Powder (Dhania)
1 Stalk Coriander (Dhania) Leaves , finely chopped
1 tablespoon Butter (Salted) , softened

To begin making the Paneer Jalfrezi Recipe, first make your  Paneer, Tomato Puree and the remaining vegetables cut and ready.Heat oil in a cooking vessel. Once hot, add cumin seeds and allow them to splutter. Add sliced onions and saute for 5 minutes.
Heat oil in a heavy bottomed cooking pan or a Kadai, heat a teaspoon of oil. Add the onions, ginger, garlic, bell peppers and carrots and stir fry on medium heat until they are lightly softened.
Next add the tomatoes, the tomato puree, turmeric powder, garam masala powder, coriander powder, salt, red chili powder. Stir-fry the paneer jalfrezi for 4 to 5 minutes, until you notice a thick gravy has formed and all the spices have been absorbed well into the vegetables.  
Finally add the honey, the paneer and stir it in the masala. Check the salt and spice levels of the Paneer Jalfrezi and adjust to suit your taste. Give the Jalfrezi a simmer for 3 to 4 minutes and turn off the heat.
Transfer to a serving bowl and serve the Paneer Jalfrezi along with Raita for a weeknight dinne