Chop onion, capsicum & tomatoes

Cut paneer into 1/2" cubes,deep fry in oil until light brown - strain keep aside (Paneer can be used without frying also)

Grind red chillies, saunf, coconut into a fine paste.

Heat oil in a kadai and fry onions, capsicum & green chillies(slit) together.

When onion becomes soft add the kasoori methi and fry.

When onion turns light brown in colour add chopped tomatoes and cook till tomatoes get cooked.

Add the coconut paste and cashew paste, salt, sugar and 1/2 cup of water.

When the gravy starts boiling