Cut the bell pepper into large pieces. Chop the onion and tomato as well. Heat oil in a skillet, add cumin seeds, then sauté the onion and bell pepper. Add the tomato and cook.

Add salt to taste, red chili powder, turmeric, coriander powder, and Kashmiri red chili powder. Once the vegetables are cooked, mash the paneer and mix it in. Cook the mixture on low heat until the oil starts to separate on top.

Add cilantro and garam masala. Serve the bell pepper paneer bhurji on a plate with paratha.