Ingredients:

• Capsicum – 2 big ones, cut lengthwise
• Paneer cubes – 100 g
• Onion – 1 big one, finely chopped
• Tomatoes – 2 medium, finely chopped
• Ginger-garlic paste – 1.5 tsp
• Tomato paste – 1 tsp or Tomato puree – 2 tbsp
• Cashews – 2 tsp
• Milk – 2 tbsp
• Cream – 1 tbsp
• Dhania-Jeera powder – 1.5 tsp
• Red Chilli powder – 1 tsp
• Turmeric powder – 1 tsp
• Kasuri Methi – 1/2 tsp
• finely chopped Coriander leaves – 2 tsp
• Butter – 1 tbsp
• Salt – to taste

Method:

1. Take a heavy-bottom vessel and add butter to it. When butter heats up, add turmeric powder.
2. Now, add ginger-garlic paste and onions and fry till onions are slightly brown in colour.
3. Then, add finely chopped tomato and fry for a minute.
4. Make a fine paste of cashews and milk by grinding it in a mixie.
5. Now, add the tomato paste, cashew paste, red chilli powder and dhania-jeera powder and fry for a minute.
6. Let this mixture cool for about 10 minutes and then grind it in a mixie to a fine paste (this paste will be nice orange in colour).
7. Take a vessel and heat butter.
8. To this, add capsicum and fry for about 5 minutes.
9. Then, add the fine paste.
10. Let it boil for a few minutes.
11. In another tawa, heat some butter and shallow-fry paneer cubes.
12. Add this to the above mixture and fry for a few minutes.
13. Now, add kasuri methi and fry for a few more minutes.
14. Add beaten cream to this mixture and garnish it with finely chopped coriander leaves.
15. Serve hot with rotis, naans and parathas.

Recipe courtesy of Rekha Sastry