Roast bell pepper until the skin is charred.

Cool, remove skin and seeds and chop it into small cubes.

In a pan heat butter and add chopped onions and crushed garlic.

Saute until translucent. Add in tomatoes and chopped bell peppers and saute for one or two minutes.

Add coriander leaves and mix well.

Add eggs and cook until they are soft but cooked enough.

Add in crumbled paneer, salt and pepper and cook until the mixture is fluffy.

Garnish with more coriander leaves and serve it hot.