Cut paneer into long strips. Cut the colored bell peppers into thin strips.
Cube onions and tomatoes. Chop each baby corn into 2 or 3 pieces.
Heat a pan with oil.
Add cumin seeds and kalonji and let them sizzle.
Add cubed onion and saute till it turns pink.
Add 1 cubed tomato, ginger garlic paste, mix well and cook for 1 minute.
Add coriander powder, red chili powder and mix well. The mixture will become dry.
Add tomato sauce, mix well and cook for a minute.
Add sliced baby corn, bell pepper strips, 3 to 4 tbsp water and mix well.
Close the pan with a lid and let it cook for 3-4 mins over medium flame. Mix in between.
Once the vegetables are cooked through, add paneer strips, remaining 1 cubed tomato, salt and toss well to mix.
Cook for 4-5 mins over medium flame.
Add garam masala powder, kasuri methi and toss well to mix once again and take off fire.
Paneer Jalfrezi is ready.
Serve hot along with a wedge of lemon as an accompaniment to pulao, biriyani or rotis.