Prepare veggies. For the peanut masala, Heat up oil in a pan. Add peanuts, coconut slices, garlic and the dry red chillies. Saute while mixing frequently on the slowest flame until the mixture change colour and it looks almost crisp. Drain the oil and take it out in a mixer jar. Let it cool.

Grind it once it's at room temperature. Then add tomatoes and grind again until fine paste. No need of water for grinding.

In the same pan and same oil, add cashew and saute on lowest flame till pink. Drain them out of oil. Next add paneer cubes and sauté. You may spice up the paneer with a bit of salt, turmeric powder and chilli powder. Saute for a minute or two and drain out of oil. Next saute capsicum in the same oil till they get 50% cooked.

For the final curry, take oil in the same pan and saute khada masala. Add cumin seeds. When it starts to change colour, add onion and saute until it gets pink and slightly crisp. Add the peanut masala paste and sauté until it releases much oil.

Meanwhile, prepare the curd mixture. Once the peanut paste gets the glaze, add the spiced curd to it.

Combine well. Add the cashew, paneer and capsicum. Combine everything gently. Add hot water to adjust consistency. Also add the green chillies.

Combine well. Add sugar, combine and let it simmer until oil releases and you get the desired consistency. Add cream and combine. Cook for 1 more min and remove from heat.

Serve with naan/paratha/roti and/or rice accompanied by onions.