A twist on a vegetarian North Indian classic. Great as a main dish or a side. It can be ready in about 15 minutes in case you have a surprise vegetarian guest, using things that can be kept in your freezer and pantry.
Turn your oven broiler on high and put the red pepper (on a lined sheet pan) in until the skin starts to blister, turning to make make sure you get some color on all sides. Remove from the oven and allow to cool. Remove the top and the seeds and slice into strips.
Dice the cheese in to 1/2" cubes and marinate it in 1/2 the crushed tomatoes and the chopped garlic.
Add 1/2 the olive oil to a heavy saute pan and place over high heat. Add the paneer to the hot pan. Cook on each side until it starts to brown, about one minute per side. Remove the cheese from pan to a plate lined with a paper towel.
Turn the heat down to medium and add the rest of the oil to the pan along with cumin seeds and fenugreek. Once the cumin begins to darken, add the water, the rest of the crushed tomatoes, turmeric, and coriander to the pan and simmer for five minutes.
Add the peas, pepper strips, and the optional jalapeno to the pan and saute until they just begin to soften. Season with the salt and sugar.
Turn off the pan and add in the paneer, and mix it into the vegetables. Move to a serving bowl, top with the cilantro, and serve immediately.