Ingredients:
350gms paneer, cut into cubes,
50 gms grated paneer,
1 green bell pepper, diced,
1 red bell pepper, diced,
1 yellow bell pepper, diced,
2 medium size onions, ground to paste,
1/2 cup cashew nuts, soaked in warm water for 20 minutes and ground to paste,
2 green chillies, finely chopped,
2 tsp ginger-garlic paste,
2-3 bay leaves (tejpatta),
4 cloves (laung),
5 peppercorns (kali mirch),
1/2 tsp turmeric powder,
1 tsp red chilli powder,
3 tsp punjabi masala or garam masala,
1 tsp kasoori methi (dry fenugreek leaves),
Salt to taste,
Oil,
Chopped coriander leaves and grated cheese to garnish.
Method:
Heat some oil in a wok(kadhai) and fry the paneer pieces on a medium-low flame till they turn golden brown. In the same wok add bay leaves, cloves, peppercorns and onion paste. Saute onion paste for 5 minutes on a low flame. Then add green chillies and ginger-garlic paste and fry for 2 minutes. Now add turmeric powder, red chilli powder, punjabi/garam masala, mix well and add cashewnut paste. Mix again and fry for 5 minutes till the masala starts leaving oil from the edges on the wok. Now add the diced peppers (all the three colors) grated paneer, paneer cubes, mix well, cover and cook for 10-12 minutes on low flame. When ready add crushed kasoori methi. Then transfer it to a serving bowl and garnish with coriander leaves and grated cheese. Serve hot with parathas or butter naan.