Start by washing your vegetables and then cutting the fennel as well as the capsicum in small pieces. Cut the tofu or paneer into cubes.

Heat up the olive oil in a pan. When it is hot, turn the heat a bit lower and add cumin, mace, garam masala, coriander, ginger powder and finally turmeric on top. Stir well and roast the spices until they are changing their colour.

Add the fennel pieces and mix it well. Sprinkle salt on top and mix it all again well. Now add the two spoons of water, put the lid on the pan and let the fennel cook for the next ten minutes on medium heat. Stir from time to time.

After ten minutes, you add the capsicum pieces, mix the whole thing well and place the lid back on. For the next five to seven minutes, let the bell pepper get cooked as well while you stir from time to time.

The next step is adding the tofu in. Mix it all well again and give it another five minutes to cook together. The lid stays on, you can lift it to stir once or twice in between. Check, after five minutes, whether capsicum and fennel is soft. If so, add the sour cream and stir your vegetable dish again. Let the cream get warm and finally serve this dish while hot!

You will see, even guests who are no fans of fennel dishes will love this one!