Preparation

• Heat 2 tablespoons of the oil in a Dutch oven or large heavy pot over medium-high heat.

  Add the paneer and cook until nearly brown all over, stirring only as needed to ensure even browning, about 5 minutes. Transfer the paneer to a plate.

  Add 1 tablespoon of the oil to the pot, then add the onion and sauté until translucent, about 3 minutes. Mix in the garlic and ginger and cook until fragrant, about 1 minute. Add the bell pepper and sauté until it softens slightly, about 2 minutes.

  Reduce the heat to medium-low. Add the remaining 1 tablespoon of oil. Stir in the coriander, cayenne pepper, garam masala, and paprika and sauté until fragrant, about 1 minute. Stir in the tomato sauce. Stir in the potatoes, carrot, and green beans. Fold in the browned paneer and water. Season to taste with salt.

  Bring to a simmer. Reduce the heat to low and simmer uncovered until the potatoes are tender and the liquid thickens slightly, stirring occasionally, about 20 minutes.

  Stir the cream, milk, and half of the cashews into the curry. Bring to a simmer, and continue cooking until the sauce thickens slightly and the flavors blend, about 3 minutes.

  Season the curry to taste with salt. Transfer the curry to a bowl. Sprinkle with the remaining cashews and serve with steamed brown basmati rice or whole wheat naan.