First dry roast the makhana till crunchy, keep aside. Heat oil in a kadai, add capsicum and tomato pieces, fry them on low heat, keep aside.

Heat oil and ghee, add bay leaves cardamoms, cinnamon, and fry, few seconds then add ginger green chilies paste, cashew nuts paste, and salt, stir continuously and cook on low heat for some time.

Now add kashmiri red chilli powder, mix it and cook, then add whisked curd, mix it and cook on low heat for 2 -3 minutes, then add hot water and cook.

Now add paneer pieces, roasted makhana, and cook.

Once, gravy becomes little thick then add fried capsicum, tomato pieces, mix it nicely.

Lastly add ghee and kasuri methi, mix it lightly, turn off the flame. Paneer gravy is ready.

Niramish Paneer Bengali Style sabji is ready to serve.