Authentic home cooking from India, with US measurements. 
Open in Cookpad AppSteps
- 1
In a bowl, combine the yogurt with all the marinade ingredients. Add the paneer, bell pepper, and onion pieces. Mix well, cover, and let marinate for 30 minutes.
- 2
In a pan, add the onions, garlic, ginger, and 2-3 tablespoons water. Bring to a boil, cover, and cook for 4-5 minutes. Turn off the heat.
- 3
Once cooled, add the cashews and peanuts, then blend into a paste. Separately, blend the tomatoes and green chilies into a paste.
- 4
Heat oil in a large skillet. Add the onion paste and sauté over medium heat until golden. When the oil starts to separate, add the tomato paste and cook until well blended.
- 5
Add all the spices and sauté. Then add 1 cup water (240 ml) and bring to a boil. Reduce the heat and let the gravy simmer. Add the cream and let it simmer again.
- 6
Meanwhile, in another pan, heat a little oil and shallow fry the marinated paneer, onion, and bell pepper pieces in batches. Flip and fry on all sides until golden.
- 7
Add the fried paneer, onion, and bell pepper to the gravy. Garnish with cilantro and serve hot with naan or roti.
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