Slow-Cooked Red Pepper and Paneer Curry (Karahi Paneer)

This is the Indian cousin of piperade, that Basque dish of stewed peppers. It's an easy dish to make, except for frying the paneer. This never seems to work for me, the paneer always sticks. I may have to try it with a true nonstick pan.

Anyway, the peppers are soft and sweet, and tats great with naan or crusty bread. I think it would also be good if the peppers are cooked for a shorter time, which is apparently the traditional way of cooking this dish.