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