Paneer do pyaz/fried cottage cheese in rich gravy

Since I have just started on my blogging journey ,that too food blog, oh  man ,this is tough and its the interest n enthusiasm in me that keeps going .With the kids and household chores,still I catch up the time in between to go tap tap n tap:-) Since we all r foodies ,in my house ,that is,breakfast,lunch n dinner are like, soap operas,one day its stuffed rotis ,or the other day its veg Curry's and appams,and the next day could just go as plain boiled eggs and bread.But at any ways all love surprises and so I. Just hunt for new recipes FroM friends and family and the net.
Ever since the internet bloom,food is like elastic stretched to its limits,recipes and mix n match .And so everyone knows almost everything on how to prepare the most comfort and cozy recipes one could devour into, from the top hotels and restaurants

Now fpr this recipe,paneer do pyaz,its a side dish,well not much gravy but thats where u catch this authentic spice and aroma ,

Rich lovely colour and the smell of the fried paneer fills your pallets .

Goes well with rotis n chapatties .

Ingredients:

Paneer 250 gms

For marination:

Red chilly pwd 1 tsp

Ginger garlic paste 1 tsp

Turmeric pwd.1/4 tsp

Flour 2 tbsp

Corn flour 2 tbsp

Salt to taste

A litlle water just to mix all up

For the gravy:

Oil 3 tbsp

shahi Jeera ( cummin)1/2 tsp

Whole red chilli( kashmiri chilli)1

Onions 2 big chopped finely

Ginger garlic paste1 tsp

Green chillies 1 chopped 

Tomato (big 1)and capsicum small (1) each(made into a thick paste)

Powders:

Turmeric ppwder 1/4 tsp

Red chilli 1tsp

Coriander 1 tsp

Salt to taste

Kasthuri methi 1 tbsp

Cashew nut paste (8 nos,. )

Fresh cream 1 tbsp

Method:

marinate paneer in the mentioned ingredients for 15 mints.

Fry in oil just to golden brown

Lay on paper towel

In oil add the jeera,red chilloes and onions.saute till translucent

Add the ginger garlic paste,chillies

Cook till raw smell disappears

Add in the pwds and 1/2 cup water and combine well

Take care the masala should not burn

Add the tomato and capsicum paste.cook for 5 to 6 mints

Add the paneer ,mix well,add the cashew paste and the fresh cream

Garnish with corriander

(If you want more gravy add milk1/2 cup)