Ingredients

1 Big Onion
2 Tomatoes
3 or 4 pods of Garlic
1 inch of Ginger
½ cup cubed Capsicum
7 to 8 Cashew Nuts (soaked in warm water)
1 tsp Turmeric Powder
1 tsp Kashmir Chilli Powder
¼ tsp Kasoori Methi Leaves
Salt to taste
Pinch of Sugar (optional)
1 tsp of Oil or 1 Cube Butter (as per your taste)
Coriander leaves for garnishing

Method
Grind onion, tomato, garlic and ginger to a smooth paste. Grind cashew adding a little water to make a smooth paste. Heat oil in a fry pan, add jeera (cumin seeds), capsicum and sauté for some time. Then add the above paste (Onion-Tomato-Garlic-Ginger), turmeric powder, chilli powder, salt and saute for 5 to 7 minutes. The gravy becomes soft and can be stirred easily. Add kasoori methi by crushing it with your hand. Add paneer and saute for another 3 minutes. Add the cashew paste, blend the mixture can well. Garnish with coriander leaves. Serve with jeera rice or roti or naan.

Note
You can make the gravy in advance and later add paneer to it before serving.
If you want shiny texture to the vegetable, add some butter or cream.
Adding chilli paste can spice up the dish for spicy food lovers.
Also add in some vegetables of your choice for the same gravy.