Cashew Paneer and Bell Pepper Stir-Fry

Ingredients & Substitutes

Instructions

1. 1

   Soak 0.5 cup of cashews in 0.5 cup of hot water for 15 minutes, then blend into a smooth paste.

2. 2

   Heat 2 tablespoons of vegetable oil in a large pan over medium heat, then add 1 large chopped onion and sauté until translucent.

3. 3

   Stir in 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant.

4. 4

   Add 2 medium chopped tomatoes, 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder, cooking until the tomatoes soften and the oil separates.

5. 5

   Incorporate 3 medium sliced bell peppers and 400 grams of paneer cubes, gently stirring for 5 minutes.

6. 6

   Pour in the cashew paste and 0.25 cup of heavy cream if using, along with 1 teaspoon of garam masala and salt to taste, simmering for 7-10 minutes until the gravy thickens.

7. 7

   Garnish with 0.25 cup of fresh chopped coriander before serving.