|Cashew paste||1 Tablespoon|
|Saunf||1⁄4 Tablespoon (Fennel)|
|Kasuri methi||1⁄2 Tablespoon|
|Grated coconut||1⁄4 Cup (4 tbs)|
Chop capsicum and tomatoes. Cut paneer into 1/2" cubes and deep fry in ghee until light brown. Drain and set aside. Grind red chillies, saunf, coconut into a fine paste. Heat oil in a kadai and fry capsicum and slit green chillies together. When capsicum becomes soft add the kasuri methi and fry. Add chopped tomatoes and cook till tomatoes get mushy. Add the coconut paste and cashew paste, salt, sugar and 1/2 cup of water. When the gravy starts boiling, add paneer. Blend thoroughly with gravy and offer hot.