Cut the paneer into small pieces according to your preference.

Add a little salt and red chilli powder (both for colour and spice) to the paneer.

Mix well to coat the paneer evenly.

Set aside for 10 minutes.

Grind the soaked cashews and fresh coconut into a fine paste using a little water in a mixer.

Heat peanut oil in a pan.

Once the oil is hot, add the prepared cashew/coconut paste to the pan.

Keep the gas on low initially, then increase to medium.

Saute the paste for about a minute until the oil starts to separate.

Add red chilli powder and a little salt according to your spice preference and mix well.

Add a little water to achieve a light gravy consistency.

Cover the pan and let the gravy simmer on medium heat for 3-4 minutes until it thickens.

Once the gravy has thickened, add the marinated paneer to the pan.

You can either add the paneer directly or lightly fry it in oil before adding.

Mix everything well.

Cover the pan again and cook on low heat for 5-7 minutes, allowing the paneer to absorb the flavours.

If you eat cumin seeds during fasting, you can add a little to the tempering (when you heat the oil).

You can add a green chilli to the cashew and coconut paste while grinding for extra spice.