Paneer Peshawari

Ingredients

250 gms 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
1/2 tsp Garlic Paste
1/4 tsp Turmeric Powder
1/2 tsp Jeera Powder
1/2 tsp Garam Masala Powder
1/2 tsp Kasoori Methi (Roast on a hot tawa for 10-15 seconds. Remove and crush in between hands)
1/4 tsp Black Pepper Powder
1 tbsp Boiled Cashewnut Paste (Boil 5-6 Cashews and then grind to a paste)
1 tbsp Butter
Salt to Taste
Coriander Leaves, for Garnisning
A pinch of crushed Kasoori Methi, for Garnishing
A little Cream, for Garnisning

Method:

1. Heat oil in a kadahi.
2. Add jeera seeds & allow to crackle.
3. Then add in the chopped onions and saute until light brown.
4. Add ginger garlic paste + chopped tomatoes.
5. Cook till the oil surfaces on top.
6. Dilute the turmeric powder + jeera powder + garam masala powder + pepper powder in 2 tbsp water & add to the gravy.
7. Also add in the chopped green chillies.
8. Bhuno the masala for 2 mins.
9. Then add in the sliced onions + tomatoes + capsicum + 8-10 tbsp water.
10. Mix & cook for a couple of mins.
11. Then add in the cashewnut paste + butter + salt to taste.
12. Mix well & cook for 2-3 mins.
13. Finally add in the cream + crushed kasoori methi + paneer cubes & cook for a further 5 mins or until the paneer heats thru & becomes soft.
14. Check & adjust the seasoning.
15. Dish out the Paneer Peshwari in a bowl.
16. Garnish with chopped coriander leaves, sprinkle with crushed kasoori methi & dot with some cream. Serve with Roti or Naan & Enjoy.