Soak makhana in milk. Cut paneer, capsicum in pieces.
Grind onion, kaju, ginger & garlic paste in Mixer. Grind tomatoes & green chillies separately.
Grind coarsely soaked makhana.
Heat butter in a Kadhai. Add onion & kaju paste. Saute until slight brown. Add tomatoes pastes saute all until masala separates Kadhai.
Add dry spices, saute it. Add makhana paste. Saute again until all ingredients mixed properly & leaves Kadhai.
Add 1/2 cup water or milk in gravy. Add Paneer & capsicum. Saute all. Cook it for 5-6 minutes or gravy becomes thick. (no water should remain)
Switch off gas. Garnish with kaju & coriander Leaves. Serve with butter naan or chappati.
