Good post. The process of first sautéing the paneer and capsicum separately and then adding them to the gravy is quite effective in retaining their own texture and taste in the curry. However, I found your recipe to be quite innovative in using soy sauce and tomato sauce along with the traditional mustard and curry leaves, which will bring some fusion flavor to the ordinary paneer masala. I think the decision to serve this homemade dish with chapatis, taking advantage of the abundance of milk and dairy products in our region, is quite fitting. Best of luck to you in this contest. 😊