Paneer Peshawari Recipe

• 1 Cup Paneer cubes
• 2 Onions â€" 1 finely chopped; 1 thinly sliced
• 3 Tomatoes â€" 1 1/2 finely chopped; remaining thinly sliced
• 2 Bell peppers â€" green, red, yellow thinly sliced
• 1 tsp Cumin seeds
• 1/2 tbsp Cumin powder
• 1/2 tbsp Coriander powder
• 1 tsp Garam masala powder
• 1/2 tsp Turmeric powder
• 2 tsp Ginger garlic paste
• 1 tsp Kasthuri methi leaves
• 3 tbsp Oil
• 2 tbsp Butter
• 1/2 cup Fresh cream
• 3 tbsp Cashew nut paste
• Salt to taste
• Water as required

• Soak a handful of cashew nuts in warm water for a few hours.
• Grind to a fine paste and keep aside.
• Heat oil in a pan. Add the cumin seeds and when it begins to splutter add the finely chopped onions.
• Fry till onions are soft and light brown.
• Add the chopped tomatoes, cumin powder, coriander powder, garam masala and turmeric powder.
• Mix well and sauté till oil floats on top around 8-10 minutes.
• Now add the sliced onions, tomatoes and bell peppers.
• Add about a cup of water and cook on medium. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream and the kasthuri methi. Add salt to taste.
• Paneer Peshawari is ready.