Reshmi Paneer

Ingredients 

• 250 grams cottage cheese (paneer), cut into thick strips
• 4 tablespoons oil
• 4 black cardamoms
• 16-18 green cardamoms
• 2 one inch cinnamon
• 3-4 medium onions, sliced
• 1 tablespoon ginger paste
• 1 tablespo teaspoon garlic paste
• 1 1/2 teaspoons cumin seeds
• 1/2 cup cashewnuts
• 1/4 cup melon seeds (magaz)
• 1 cup tomato puree
• 1 cup yogurt whisked
• 1 tablespoon coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon green chilli paste
• 3-4 tablespoons butter
• 1 teaspoon garam masala powder
• 1/2 cup grated khoya 
• 1 small yellow capsicum, cut into thick strips
• 1 small red capsicum, cut into thick strips
• 1 small green capsicum, cut into thick strips
• 1 medium tomato, seeded and cut into thick strips
• Salt to taste
• 1/2 teaspoon green cardamom powder
• 1 tablespoon chopped fresh coriander leaves 
• Fresh coriander sprig for garnish

Method

1. Heat 2 tablespoons oil in a deep non-stick pan. Add black cardamoms, green cardamoms, cinnamon and onions and sauté till onions turn golden brown.
2. Add ginger paste and 1 tablespoon garlic paste, mix and sauté for a minute. Add cumin seeds, cashewnuts and melon seeds, mix well and sauté for a minute.
3. Add tomato puree, yogurt, coriander powder, turmeric powder, green chilli paste and butter and mix well.
4. Add garam masala powder and khoya, mix well, cover and cook for 6-8 minutes.
5. Add 1½ cups water, mix, cover and cook for 5 minutes. Remove from heat and cool.
6. Heat remaining oil in deep non-stick pan. Add 1 teaspoon garlic paste and sauté for a few seconds.
7. Add yellow, red and green capsicums, tomato and salt. Mix well and cook for a minute. Set aside.
8. Blend the gravy to a smooth mixture. Strain the gravy into a bowl and discard the residue.
9. Heat the gravy in a non-stick pan. Add cardamom powder and salt, mix well and bring to a boil.
10. Add cottage cheese, sautéed vegetables and coriander leaves, mix well and cook for 2 minutes.
11. Garnish with a coriander sprig and serve hot.