Food Fashion Party

Stuffed Paneer Jalapenos
In a mixing bowl, add the paneer, boiled and mashed potatoes, peanuts, ginger, garam masala, cumin powder, coriander powder, salt and lemon juice. Mix it well so there's no concentrated pockets of spices.
Make a vertical slit on the jalapenos. At this point using a small spoon take out the seeds and the white membrane if you want mild jalapenos. I like it hot, so I don't remove it.
Stuff the jalapenos with the paneer mixture quite liberally.
At this point you can pan fry the jalapenos on medium heat with some oil, cover and cook it or bake it at 400 degrees for 15 minutes in the oven brushed with oil to cook it. I air fryed it at 360 for 15 minutes spraying it with oil.
Set aside.
For the curry:
In a sauce pan, add the onion, tomatoes, cashews, cumin seeds, green chillies, salt and 2 cups of water. Let it come to a boil, simmer and let it cook for 15 minutes or until the water is reduced to a cup. Switch off the heat.
Once it cools down, grind it to a smooth puree.
In a pan, add 2 tbsp of oil, add the ginger garlic paste. Be cautious, it spits a lot. Keep stirring and cooking the paste for the raw flavors to go away. Add the ground paste, turmeric, chili powder, garam masala, 1 cup of water and check for salt. Bring this to a boil and cook it down to a thick curry consistency. Finish it off by crushing some dried meethi leaves.
Pour it in a baking dish, arrange the jalapenos and you can bake it for 5 minutes just before serving or just drop the jalapenos in the curry, let it soak for an hour.
Serve with naan, paratha or roti.