Attempt 2 at Paneer: Tangy Paneer

Tonight for dinner I am going to perform my second attempt at paneer. Wish me luck! This dish looks like one we enjoyed at this Moti Mahal restaurant in the first few days I was here in Delhi. It has been my favorite paneer dish thus far. This is my attempt at trying it at home. Here's the recipe:
Paneer, 14 oz., cut into strips
4-5 chopped tomatoes
1 green bell pepper, chopped lengthwise
1 onion, chopped lengthwise
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp turmeric
2 tbsp oil
1 tbsp ginger, grated
1 tbsp garlic, grated
2-3 green chillies, chopped
1 tsp red chilli powder
2 tsp paneer masala powder
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp dry mango powder
2 tbsp chopped cilantro
Salt to taste
1. Heat oil in skillet. Add the mustard seeds and allow them to pop. Then add the cumin seeds and fennel seeds and allow to sizzle.
2. Then add the turmeric, ginger, garlic, and green chillies and allow to cook for 20-30 seconds. Then add the onions and cook until they turn translucent.
3. Add the tomatoes next and a little bit of salt. Cook with closed lid until the oil starts to separate and tomatoes have cooked down completely.
4. Next add the red chilli powder, garam masala, coriander powder, and paneer masala powder.
5. Add in the paneer, mixing to make sure all the paneer pieces are equally coated with the spices.
6. Add the bell pepper and mix well. Cook for 3-4 minutes until the bell peppers are soft and cooked.
7. Garnish with cilantro and lemon juice and serve hot with roti.