Take all other ingredients listed under coconut-cashew nut paste, soaked cashews and cleaned Coriander leaves in a blender.

Grind everything to smooth paste by adding very little water at time.

Heat oil or ghee in a pan and shallow fry paneer pieces till they turn golden brown on both sides.

Keep the fried paneer pieces in a large bowl of hot water until needed. This helps in keeping the paneer pieces soft.

In a same pan add oil or ghee and mix in very finely chopped onions.

Fry them on a medium flame until they turn golden brown, about 3-4 minutes, on medium flame.

Add in ginger-garlic paste and bay leaf and fry them till the raw smell of ginger and garlic disappears and the onions are nicely caramelised.

Now add the ground coconut-cashew nut paste and turmeric powder and fry it for 3-4 minutes on medium flame till the oil separates.

Add the coconut milk, some more finely chopped coriander leaves and salt to taste.

Reduce the heat to simmer and let the gravy come to gentle boil, about 6-8 minutes.

Add shallow fried paneer pieces, green peas and bell pepper and adjust the seasonings.

Add about a cup or more of water to get desired consistency of the gravy. Let the curry simmer for about 10 minutes for all the flavours to blend well.

Serve this absolutely delicious, creamy Nawabi Paneer Curry with parantha or tandoori roti.