Paneer Curry (Dry)

Ingredients
* Paneer cubes (200 gm, optionally sauteed lightly)
* 1 green capsicum (chopped)
* 1 red capsicum (chopped)
* 2 tomatoes (medium)
* 100 gm curd
* 8 cashewnuts (soaked in water for about 8 hours)
* 4/5 Garlic cloves
* Kitchen King Masala
* 2 Tbsp oil
* jeera for tadka.

Preparation
1. Heat a heavy bottomed pan and add a table spoon of oil, once hot.
2. Add jeera and the garlic cloves.
3. Once the cloves get aromatic, add the tomatoes and the cashewnuts and saute for a few minutes.
4. Take the pan off the flame once the tomatoes become semi mushy.
5. Grind the mix (tomatoes, cashewnuts, garlic) and keep aside.
6. Clean up the same pan (lightly wipe with a tissue) and add another tbsp oil. Once the oil is hot, add jeera.
6. Once the jeera begins to crackle, add the red and green chopped capsicum (bell peppers).
7. After about 5 minutes in a medium flame, add the tomato mixture.
8. Lower the flame even further and slowly add the curd while constantly stirring the mix.
9. Let the mixture seep into the peppers for about 10 minutes, once the peppers are semi-soft, add the kitchen king masala and salt to taste.
10. Stir once, and add the paneer cubes.
11. Keep stirring on a low/medium flame until the flavour seeps into the paneer. (consistency can be dry/ gravy like. We made it dry).