hariyali paneer

Ingredients:
Paneer cubes - 25 (small sized)
Capsicum - 1
Corriander leaves - 1 cup (chopped)
Mint leaves - 5 or 6
Onion - 1 medium
Ginger - 1 inch
Garlic - 3 cloves
G.chillies - 5 (small)
Cinnamon - 1 inch
Cloves - 3
Cardamom - 1
Cashews - 5 numbers
Kasoori Methi (Crushed) - 1 tsp
Cream - 3 tbsps
Procedure:
Blend these to a paste - 1/2 onion (chopped), ginger, garlic, g.chillies, corriander leaves, mint leaves, cloves, cinnamon, cardamom, cashews. Just add little water to make it to a semi-solid paste.
Chop the capsicum to 1 inch cubes.
Heat oil in a pan, add the remaining 1/2 onions (chopped) and fry for 2 mins.
Add the chopped capsicum and fry for 2 more mins.
Add the paste and 2 tbsps of water fry in medium heat for 4 to 5 mins. The raw smell of corriander and mint should not go away. I cover it for 3 mins and then fry for the last 2 mins.
Add salt, 1 cup water and let the mixture boil until it reaches almost a thick consistency.
Add Kasoori Methi and then Paneer cubes - mix them together and boil for 2 more mins.
Finally add cream and stir together. If you want to lighten the spice level, you can add extra cream.
Remove from heat and leave it for 30 mins before serving.
Goes best with Naan!