Pepper'n paneer curry

For all pepper lovers and of course paneer favorites! 
A cheese in the spicy mixture. Paneer is the most sought out dish in our home. I wanted to prepare a very spicy paneer dish and this time not the traditional recipes from net. I'm not sure if this recipe exist! I found all the Spice jars, muddled them together to get this exceptional! 

Sometimes, we tend to use same spices for most of the curries. Do you realize the taste differs in each of them! Very true that the quantity of them in each matters and this gives different flavors to all of them.

 
You need

Paneer - 14oz (yields 30 - 40 pieces)

Butter - 4 tsp

Red bell pepper - 2 big

Green bell pepper - 2 

Onion - 2 shred slightly thick

Tomatoes - 2 big diced to small cubes

Garlic - 4 pods

chilli powder - 2-4 tsp

cumin powder - 1 tsp

coriander powder - 1/2 tsp

turmeric powder - 1/2 tsp

Paneer tikka masala - 2 tsp (for very spicy)

Cilantro - 5 springs

2 tsp cooking oil

Method

Dice the paneer to your taste. I like it small cubes, then slightly fry in butter with salt and set aside. (Paneer cooked along with the curry gives good taste and texture. No need to cool in chill water).

Take the cooking oil in a pan and heat in medium flame. Shred the onion slightly thick and saute in the pan. After 2 mins add the minced garlic. Saute this for 2-3 mins. Now add the diced tomatoes and saute until you get a thick gravy. (if required add very little water)

Now dice the peppers and add to the gravy. To it add the butter, and the spice powder. Saute till its half cooked. Now add the paneer cubes and cook till completely done. Do not close to cook. Do not saute on high flame as this might burn the dish. Completely cook only on medium - low flame.

The butter in the dish makes the curry slightly gravy. If you want it more gravy then add butter. (Adding water will reduce the taste and will dilute the taste). 

Garnish with chopped cilantro. Before serving add little butter for added taste. 

This goes best with rotis or kulchas.