Ingredients 

• Paneer 150gms
• Cashewnut paste 1 table spoon
• Onion 1 large
• Tomatoes 2 large nos
• Red chillies 2-3 nos
• Capsicum 1 no large
• Green chillies 2 nos
• Saunf 1/4 table spoon
• Kasuri methi 1/2 table spoon
• Sugar 1/2 table spoon
• Salt to taste
• Oil 3 table spoon
• Grated coconut 1/4 cup

• Chop onion, capsicum & tomatoes 
• Cut paneer into 1/2" cubes,deep fry in oil until light brown - strain keep aside.
• Grind red chillies, saunf, coconut into a fine paste. 
• Heat oil in a kadai and fry onions, capsicum & slit green chillies together. 
• When onion becomes soft add the kasuri methi and fry. 
• When onion turns light brown in colour add chopped tomatoes and cook till tomatoes get cooked. 
• Add the coconut paste and cashew paste, salt, sugar and 1/2 cup of water. 
• When the gravy starts boiling add paneer.