Kadhai Paneer

3 tbsp vegetable oil 3/4 lb Paneer (Indian cottage cheese), diced into 1/2-inch (1 cm) cubes 1/2 medium red onion, thinly sliced 1/2 sweet red pepper, thinly sliced 1/2 sweet green pepper, thinly sliced 2 tbsp unsalted roasted cashews 1 tsp ground coriander seeds 1 tsp garam masala 1 tsp toasted crushed cumin seeds 1/2 tsp cayenne pepper 1 cup Knorr Tomato Chilli Sauce 1/2 cup whipping cream 1/2 cup water 1 plum tomato, diced into 1-inch (2.5 cm) cubes 2 tbsp finely chopped fresh coriander leaves 1 tbsp lemon juice

Warm oil in non-stick skillet over medium high heat. Add onions, sauté 2 minutes. Add paneer, saute 2 minutes Add sliced peppers, sauté 2 minutes. Add cashews and sauté 1 minute. Add ground coriander, garam masala, toasted cumin and cayenne pepper, sauté 1 minute.

Mix Knorr Tomato Chilli Sauce, whipping cream and water in small bowl. Add to skillet along with tomato. Boil, reduce heat to medium low and cook 5 minutes, stirring gently now and then. Mix in fresh coriander and lemon juice and serve.

Tip: Add an assortment of vegetables instead of just peppers, such as cauliflower florets, carrots, green beans and potatoes. Try substituting almonds for the cashews.

Makes 4 servings.