Add capsicum, tomatoes and cashews to a blender jar. All the ingredients are raw and not sauteed. I have used red capsicum. You can use even green or yellow capsicum. Just that you will need to add little more chili powder to get a good color.

  Make a fine puree.

  Heat a pan with oil. Add jeera and cardamoms.

  When the jeera crackles, add finely chopped onions. Make sure the onions are very fine chopped.

  Fry till the onions turn golden and shrink in size. Add garlic ginger paste.

  Fry till the raw smell of the garlic ginger paste goes away.

  Add the capsicum and tomato puree. On a low to medium flame, saute till the mixture leaves the pan.

  Next add red chili powder, salt & garam masala. Also add coriander powder.

  Fry the masala well until oil separates.

  Pour water enough to make the gravy. I used 3/4 cup water. You can use little more if needed.

  Mix well. Cover and cook on a medium heat until the gravy thickens. You will see traces of oil over the gravy.

  Lower the heat completely. Add paneer and crushed kasuri methi. If you do not like the flavor of kasuri methi, you can skip it

  Mix and cook covered for 3 mins. Do not over cook the paneer as it turns hard. Turn off the stove once done.

  While the paneer cooks, add oil or ghee to a small pan and heat it. On a high flame, saute the onions & green chilies for 2 mins. The onions must be partially cooked and retain the crunch.

  Transfer the onions and green chilies to the gravy along with oil. Turn off the stove. Sprinkle some coriander leaves. Make sure you don’t cook paneer for long otherwise it turns hard.

  Lastly transfer paneer do pyaza to a serving bowl. I had set aside some of the onions and used them to garnish.