• 1/4 kg paneer – cube and saute in a tsp of ghee till lightly browned
• 1 large onion (blanch for 6-7 mts and make a coarse paste)
• ginger-green chilli paste (1? ginger piece+5 green chillis)
• 1 capsicum, chop into small pieces
• 1 1/2 tsps coriander pwd
• 1 1/2 tsps kasuri methi (dry fenugreek leaves)
• garam masala pwd (make a pwd of 2 cloves,1 cardamom and 1” cinnamon)
• 1 1/2 cups low fat milk
• 1 tsp malai/top of milk
• cashew nut paste (soak 10-12 cashews in warm milk for 10 mts, grind to a paste)
• salt to taste
• 3/4 tbsp oil

Heat oil in a cooking vessel, add the onion paste and sauté, approx 6-7 mts. Add the capsicum pieces and saute for 2-3 mts. Add ginger-green chilli paste, coriander pwd and combine. Add few tbsps water and saute for 2 mts.

Add milk and cashew nut paste and simmer for 7-8 mts. Add paneer, crushed kasuri methi and salt. Simmer for a few more mts.

Stir in malai, garam masala pwd and kasuri methi and combine, cook for a mt. Turn off flame.

Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan.