Ingredients:

• 250g – paneer, cubed
• 1 – onion, finely chopped
• 1 – tomato, finely chopped
• 1 – onion, sliced
• 1 – tomato, sliced
• 1 – capsicum, sliced
• 2 – green chillies, finely chopped
• 3-4 tbsp – oil (or as required)
• 1 tsp – Jeera seeds
• 1 tbsp – Ginger – Garlic paste
• 1/2 tsp – Turmeric powder
• 1/2 tsp – Jeera powder
• 1/2 tsp – Garam Masala powder
• 1/2 tsp – kasoori Methi
• 1/4 tsp – black pepper powder
• 1 tbsp – boiled Cashewnut paste
• 1 tbsp – Butter
• salt
• Coriander leaves
• a pinch of crushed kasoori Methi
• a little Cream

Method:

1. Heat oil in a kadai. Add jeera seeds and allow it to crackle.
2. Then add in the chopped onions and saute until light brown in colour.
3. Add ginger-garlic paste and chopped tomatoes.
4. Cook till the oil surfaces on top.
5. Dilute the turmeric powder, jeera powder, garam masala powder and pepper powder in 2 tbsp of water. Add it to the gravy.
6. Also add in the chopped green chillies.
7. Bhuno the masala for 2 minutes.
8. Then add in the sliced onions, tomatoes, capsicum and 8-10 tbsp of water.
9. Mix and cook for a couple of minutes.
10. Then add in the cashewnut paste, butter and salt to taste.
11. Mix them well and cook for 2-3 minutes.
12. Finally, add in the cream, crushed kasuri methi, paneer cubes and cook for a further 5 minutes or until the paneer heats through and becomes soft.
13. Check and adjust the seasoning.

Recipe courtesy of Sujata