Paneer with Tomato, Cashew Nut and Onion Gravy
Heat the oil in a large sauté pan and cook the onion, capsicum, cumin and mustard seeds with a good pinch of salt until tender. Stir in the garlic, ginger and the spices then the cashew nuts and tomatoes and cook for 1 minute.
Add the water and bring to the boil. Season and simmer gently for 15 minutes.
Add the paneer, beans and cream and simmer for a few minutes until the paneer is hot. Stir through the coriander just before serving. Serves 4