PREPARATION

1. In a mixing bowl, add 300 grams paneer, 1 tablespoon ginger paste, 1/2 teaspoon salt, 1 1/2 tablespoons lemon juice and mix it well.
2. Marinate for 15 - 20 minutes.
3. Heat 1 tablespoon oil in a pan, add the marinated paneer and mix it well.
4. Cook until it turns golden brown in color from all sides.
5. Remove it from heat and keep aside.
6. Heat 1 tablespoon oil in a another pan, add 200 grams bell pepper and saute for 5 - 7 minutes on medium heat.
7. Remove it from heat and keep aside.
8. In a bowl, add 40 grams cashews, 70 milliliters water and saok for 2 hours.
9. Transfer this into a blender and blend it into a paste.
10. Heat 40 grams butter in a skillet, add 1 bay leaf, 1 cinnamon stick, 2 pods green cardamom, 4 pods cloves, 1 mace, 1/8 teaspoon asafoetida and stir for 2 - 3 minutes.
11. Then, add 320 grams tomato and saute until it turns soft and pulpy.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1 tablespoon green chili, 1 teaspoon salt and mix it well.
14. Remove it from heat and allow it to cool.
15. Transfer this into a blender and blend it into a puree.
16. Transfer the puree into a another skillet and give it a nice stir.
17. Add 1 teaspoon paprika, 1 teaspoon garam masala, 1 teaspoon sugar, 1 teaspoon dry fenugreek leaves and mix it well.
18. Bring it to a boil.
19. Then, add the blended cashew paste, 80 grams fresh cream and mix it well.
20. Add 100 milliliters water and mix it again.
21. Bring it to a boil again.
22. Now, add the cooked paneer and bell pepper and mix it well.
23. Cook for 5 - 7 minutes on medium heat.
24. Remove it from heat.
25. Garnish with dry fenugreek leaves.
26. Serve hot.