Take paneer and cut it in 1 Inch square chunks.
Capsicum cut it into chunks as well.
Take tomatoes and cashews grind them to make a fine paste.
Preheat a pan and heat oil in it. Place the paneer chunks in a pan. Flip and roast the chunks until little brown from all sides. Transfer the paneer chunks to a plate.
Drop the capsicum chunks in a pan and roast them until little crunchy. Transfer them to a plate.
For masala heat oil in a pan. Add cumin seeds and when crackle add asafoetida and flame to minimum.
Add turmeric powder, coriander powder and kasoori methi. Fry them few seconds.
Add onion paste and ginger-garlic-green chilli paste and saute well.
Add tomato-cashew paste and red chilli powder.
Saute the masala till oil starts living it edges.
Add salt and paneer masala powder and mix well.
Drop the roasted paneer and capsicum chunks to the masala. Mix every thing well.
Add some coriander leaves as well. Cover and cook the sabji in medium-low flame for 4-5 minutes.
After 5 minutes give a nice stir and transfer it to serving bowl. Garnish with some coriander leaves.
Serve this tempting Kadai Paneer SABJI with roti, parantha, naan, rice.
