Cut shimla mirch into round pieces around 1 inches thick and keep aside.

For filling scramble paneer and mix freshly chopped coriander, green chilli,roasted nuts,kalimirch powder and salt to taste and mixwell and keep aside.

Now take shimla mirch and filled the mixture into the shimla mirch and keep aside.

Now take onion, tomatoes, all sabut masala, 4 piece green cardimom and put into cooker with half a gilass of water and give 4 to 5 whistle and keep the flame off and keep aside.

Release the pressure of cooker and wait until it cool down.

Now take mixture jaar and put boiled onion and tomato into the jaar and make smooth paste and filter it with the help of chanani and keep aside.

Now take cashew and one sabut laal mirch and put into mixture jaar and grind it after grinding put small amount of water and make a thick paste and keep aside.

Now take nonstick pan and put oil or desi ghee and put sabut masala daal chini,green cardimom, cloves and tez pata when masala crackle than put tomato paste into the pan and on slow to medium flame and keep stirring.

Now put cashew paste into the pan and keep the flame slow and mixwell and keep stirring.

Keep stirring until oil get separated from the corner and than put 1.5 tbs Kashmir laal mirch, 1/4 tbs kalimirch powder,1/4 tbs of garam masala powder,kasture methi and salt to taste and mixwell.

Now put warm water or milk as u like. When it comes to boil and cover the pan and cook on slow to medium flame for 5 to 6 min.

Open the pan check the gravy how much thick u want and put butter and mixwell.

Now put fresh cream into the pan and mixwell and cook for another 2 to 3 min and keep the flame off.

When u want to serve put stuffed shimla mirch into the bowl and put hot shahi gravy on it and ready to serve enjoy with naan, tandore roti or lachaa paratha at home....