| • | Soak a handful of cashew nuts in hot water for a few hours.
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| • | Grind to a fine paste and keep aside.
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| • | Heat oil in a pan. Add the cumin seed and when it begins to splutter add the fine chopped up onions.
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| • | Fry until onions are very soft and light brown.
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| • | Add the chopped up tomatoes, cumin powder, coriander powder, garam spices and turmeric powder.
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| • | Mix well and saute until oil floats on top about 8-10 minutes.
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| • | Now add the chopped up onions, tomatoes and bell peppers.
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| • | Add about a cup of water and cook on medium. Let the veggies cook and come in to a boil. Stir in the paneer cubes, cashew paste, cream and the kasthuri methi. Add table salt to taste.
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| • | Paneer Peshawari is ready.
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