Place the paneer in a bowl. Add all the ingredients mentioned under the "Spices" section along with 1-1/2 tsp oil.
Combine well to coat. Make sure to read the Tips section for Ginger-Garlic paste. Set aside.
You can use multi colored bell peppers. I used red and green since that's what I had on hand on this specific day. You can use any other vegetable of your choice as well.
Take a 3 litre Pressure Cooker. Now we will start layering. Please add it in the order mentioned below. First, add 3 tbsp water.
Then add the onion. Spread it to cover the base.
Then comes the tomatoes
followed by bell peppers.
Finally add the spice coated paneer on top.
Close the lid and cook on high. The flame should cover the bottom of the cooker. Set the timer to 6 minutes.
You should get 2 Whistles within this time. You should start getting your first whistle around the 5 minute mark. If it doesn't and/or you start getting a burning smell, immediately switch off the cooker, release pressure and open it. Mostly the water you added was not enough. Add some more water and cook again. The total cooking time should not exceed 6 minutes. It took me 5 min and 20 seconds to get 2 whistles.
Release the pressure immediately using a fork/spatula. This helps in retaining the vibrant color of the veggies. Otherwise the colors get dull and the vegetables will be overcooked.
This is how it looks like upon opening the pan.
Combine them until well mixed. At this point the whole house should be extremely aromatic!
Transfer into a serving dish. Notice that there is no burning and the ingredients come out clean.