Lingkan Reang
Roast and grind whole spices into a fine powder.
Saute onions and capsicum in oil, then add tomato puree and cook until oil separates.
Season with salt, sugar, and spice powders; saute for 2 minutes.
Add water, bring to a boil, and mix in paneer.
Simmer for 5 minutes, then add garam masala and fenugreek leaves.
Serve hot with noodles or fried rice.