First of all, you need to prepare the paneer from milk and lemon. You can use this recipe for it. As you will need to cut cubes out of the paneer, you will have to wrap the fresh paneer in a fine cotton towel and place it under heavy weight, for example under a big pot full of water. In this way, the extra water will be pressed out of the fresh cheese and it will get hard. It will take about two hours for the cheese to get hard.

You can use the time to wash the cabbage, the peas, the carrots and the bell pepper. Cut all vegetables in very small pieces. When your paneer is hard, cut the block into cubes as well.

Heat up one teaspoon of oil in a pan. Add the paneer cubes to fry them a bit and let the edges get golden. After about five minutes – when it is roasted but not too hard – you can take the pan off the stove.

Now you need to heat up the remaining oil in a pan. When it is hot, add cumin, coriander, garam masala, mace and nutmeg into the pan while you stir and keep them from burning. Once they are roasted, you can add the vegetables.

In the next five minutes, let the vegetables get cooked at medium heat. From time to time you need to stir. After five minutes, add the paneer and let it altogether get cooked for another five minutes.

If you like your vegetables cooked more, just keep them on a bit longer. If you like them like this – take them off and enjoy!