Heat a pan or kadai and add two tsp of oil. When the oil is hot, add one tsp of panch phoron spice mix. (Refer recipe notes for substitutions). Fry for 30 seconds, and then add ¼ cup of chopped onion. Saute until the onions are soft and translucent.
Then add the chopped tomatoes(1 cup, approx 160 grams) and salt. Mix well and let it cook till they are soft and mushy.
Now add the chopped bell peppers (½ cup, approx 75 grams), ¼ tsp turmeric powder, 1 tsp coriander powder, ½ tsp red chili powder, and ½ tsp cumin powder.
Cook till the bell peppers are soft and tender. It should have that crunch. If required, sprinkle little water. But no need to cover and cook. Now add the crumbled paneer and mix well. Make sure the paneer is incorporated well. Let it cook for a couple of minutes.
Finally, add 1 tsp of crushed dried fenugreek leaves and cilantro. Mix well and turn off the heat.
Before serving, add lemon juice (optional) and relish the curry.
If you don't have fresh paneer, you can use the store-bought. Grate or crumble the paneer and make the bhurji.
You can make fresh masala by dry roasting 1 tbsp of coriander seeds and three dried red chilies and grind them without adding any water. Add this to the bhurji instead of coriander and red chili powder.
Cumin powder is optional.
Adjust the spices and salt according to your taste.
Instead of panch phoron spice mix, you can add ½ tsp mustard seeds and 1 tsp cumin seeds. If you have fennel seeds, you can add ¼ tsp of fennel too.