To make Kadhai Paneer, first heat oil in a saucepan and add the cashewnuts, sliced onions. Saute for a while.

When they turn translucent, add the chopped tomatoes and saute. Cook till tomatoes are a bit soft.

Cool and grind in a mixer grinder to get a smooth paste.

Pound the coriander seeds, cumin seeds and the dry red chillies in a mortar and pestle to get a slightly coarse powder. The same can be attained by just giving a quick whizz in a mixer grinder.

Heat the oil in a heavy bottomed pan and saute the paneer cubes very lightly. Keep aside till further use.

In the same pan heat some more oil and add all the whole spices mentioned above.

When they splutter add the ginger garlic paste and saute. Now add the coarse spice powder and saute.

Immediately add the cubed onions and saute. Add the cubed bell peppers and mix well. Saute for a while until the vegetables are soft and cooked.

Now add the prepared paste and mix well. To this add the turmeric powder, red chilli powder, garam masala, sugar, crushed kasuri methi and mix.

Add a little water to get a slightly thick consistency and bring to a boil. Add the paneer cubes and the milk and stir. Add salt to taste. Cook for a few more minutes.

Garnish with ginger julienes and chopped coriander leaves and serve the delicious Kadhai Paneer with some parathas or jeera rice and sliced onions or raita to compliment it.