Soak the store-bought paneer in boiling hot water for 20 minutes. This helps the paneer soften.

Chop the green chilies, ginger, garlic, onions, and tomatoes.

Also, chop the green bell pepper. I used my Chopper.

Once 20 minutes are up, crumble the paneer.

Heat up a dutch castiron skillet on medium heat. Once hot, add oil, followed by cumin seeds and asafoetida (hing). Saute for about 1 minute.

Now add the ginger, garlic, and green chilies. Saute for 2 minutes.

Add the onions and season with salt to taste. Saute the onions for about 5 minutes until they're slightly brown.

Add tomatoes and ground spices - red chili powder, paprika, coriander powder, turmeric, and salt. Cook the spices for about 1 minute.

Now add water to avoid the spices from burning. Stir.

This is what you should have. Cover and cook for 5-6 minutes on low-medium heat.

Add the green bell pepper. Stir.

Cover and cook for 5 minutes on low-medium heat.

This is what you should have.

Add the crumbled paneer.

Using a wooden spoon, break down the paneer for 3-4 minutes. Don't overcook the paneer.

This is the consistency you want. Turn off the stove.