Capsicum Paneer

INGREDIENTS
200-250 gms paneer/cottage cheese, cubed
1 large capsicum/green bell pepper/shimla mirch, diced or cubed
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1.5 tsp ginger garlic paste/adrak lahsun ka paste
3 tbsp cream
3 tbsp oil
18-20 cashews/kaju
2-3 green chilies/hari mirch
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
½ tsp garam masala powder
1 tsp coriander powder/dhania powder
1.5 cups water
½ tsp dry fenugreek leaves/kasuri methi
¼ tsp dry mint leaves/pudina patta (optional)
a few coriander leaves for garnishing (optional)
salt as required

METHOD
Firstly you can make the paneer and cut it into small cubes. ready to use paneer is also available in grocery stores and supermarkets. you can use these too if you do not have much time on hand to make paneer at home.
heat 3 tbsp oil in a pan or kadai. fry the cashew nuts till golden in oil. remove them and drain on paper towels to remove excess oil.
then fry the the slit green chillies in the same oil. remove and drain them too.
now in the same oil, add the onions. saute the onions till translucent or light brown.
add the ginger-garlic paste. saute till the raw aroma of the ginger-garlic paste goes away.
now add the tomatoes and all the dry spice powders.
cook the onion tomato mixture on a low flame till the oil starts separating.
once the mixture reduces and becomes paste like, add chopped capsicum.
add water. season with salt. stir well & cover with a lid and let the capsicum get cooked. this will take some minutes.
when the capsicum has become tender, add the paneer, fried cashew nuts and green chilies.
simmer for 1 to 2 mins. you can reserve a few cashews for garnishing.
then add the cream. stir and switch off the flame.
lastly sprinkle crushed kasuri methi and dry mint leaves. stir gently.
serve the paneer capsicum hot garnished with coriander leaves, with rotis, parathas or rice.