Nawabi Paneer Curry

Ingredients:

1/2 cup fresh coconut, grated
1/4 cup cashews, soaked in water
1 inch cinnamon
2 cardamom pods
2 cloves
1 teaspoon cumin
3 green chiles
2 cups paneer, cut into triangles
2 teaspoons mustard oil
1 cup peas
1 red bell pepper, diced
1 onion, finely chopped
1/2 bunch cilantro
2 cloves garlic, minced
1/2 inch ginger, minced
2 bay leaves
1/2 teaspoon turmeric
2 cups coconut milk
salt, to taste

Combine grated coconut, cashews, cinnamon, cardamom, cloves, cumin, and chili peppers in a blender and puree until smooth. Set aside.

Shallow fry the paneer pieces in the mustard oil until golden brown on both sides. Set aside.

In a saucepan, cook the onions in some coconut oil. Add red bell pepper, ginger, garlic, and bay leaves then the cashew paste and turmeric.

Reduce heat and add the coconut milk. Bring to a simmer and add peas, cilantro, paneer, and salt. Simmer 10 minutes.

Serve with naan or basmati rice.