Preparation:

• Soak a handful of cashew nuts in warm water for a few hours.
• Grind to a fine paste and keep aside.
• Heat oil in a pan. Add the cumin seeds and when it begins to splutter add the finely chopped onions.
• Fry till onions are soft and light brown.
• Add the chopped tomatoes, cumin powder, coriander powder, garam masala and turmeric powder.
• Mix well and sauté till oil floats on top around 8-10 minutes.
• Now add the sliced onions, tomatoes and bell peppers.
• Add about a cup of water and cook on medium. Let the veggies cook and come to a boil. Stir in the paneer cubes, cashew paste, cream and the kasthuri methi. Add salt to taste.
• Paneer Peshawari is ready.