I more or less followed Medhaa’s Kaju Paneer recipe tweaking it a bit. Thanks, Medhaa. 🙂 1 Heat oil in a cooking vessel, add the onion paste and sauté, approx 6-7 mts. Add the capsicum pieces and saute for 2-3 mts. Add ginger-green chilli paste, coriander pwd and combine. Add few tbsps water and saute for 2 mts. 2 Add milk and cashew nut paste and simmer for 7-8 mts. Add paneer, crushed kasuri methi and salt. Simmer for a few more mts. 3 Stir in malai, garam masala pwd and kasuri methi and combine, cook for a mt. Turn off flame. 4 Let it sit for a while before serving. The gravy thickens, so at the time of serving, add a little milk and combine. Serve hot with rotis or naan. Preparation: 30 mts Serves 4-5 persons Cuisine: North Indian . 1 large onion (blanch for 6-7 mts and make a coarse paste) ginger-green chilli paste (1″ ginger piece+5 green chillis) 1 capsicum, chop into small pieces 1 1/2 tsps coriander pwd 1 1/2 tsps kasuri methi (dry fenugreek leaves) garam masala pwd (make a pwd of 2 cloves,1 cardamom and 1†cinnamon) 1 1/2 cups low fat milk 1 tsp malai/top of milk cashew nut paste (soak 10-12 cashews in warm milk for 10 mts, grind to a paste) salt to taste 3/4 tbsp oil
