Paneer Peshawar Recipe

Ingredient for paneer Peshawar                        paneer Pesawar

¾ cup Paneer cubes 
2 onions – 1 finely chopped; 1 thinly sliced
3 tomatoes – 1 ½ finely chopped remaining thinly sliced
2 bell peppers – green, red, yellow thinly sliced
1 tsp Cumin seeds
½ tsp Cumin powder
½ sp Coriander powder
1 tsp Garam Masala powder
¼ tsp Turmeric powder
2 tsp Ginger Garlic paste
1 tsp Kasuri Methi leaves 
3 tsp Oil for paneer Pesawari
2 tsp Butter
½ cup Fresh cream
3 tsp Cashew nut paste 
Salt to taste
Water as required
 
Method for paneer Pesawari

Soak a handful of cashew nuts in warm water for a few hours. Grind to a fine paste and keep aside. Heat oil in a pan. Add the cumin seeds and when it begins to splutter add the finely chopped onions.

Fry till onions are soft and light brown. Add the chopped tomatoes, cumin powder,
coriander powder, Garam masala and turmeric powder. Mix well and sauté till oil floats on top around 8-10 minutes. The longer you fry the better the taste.

Now add the sliced onions, tomatoes and bell peppers. Add about a cup of water and cook on medium. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream and the kasuri Methi. Add salt to taste. Top with butter and serve hot  paneer Pesawari with chapatti.