Step 1
Soak 8 to 10 wooden skewers in water while you prepare the kebabs.
Step 2
Process garlic and ginger in a food processor until a smooth paste forms.
Step 3
Combine yogurt mustard oil lime juice of 1/2 lime 1 1/2 teaspoons fenugreek leaves 1 teaspoon garam masala 1/2 teaspoon cayenne and 1/2 of the ginger-garlic paste in a bowl. Whisk until smooth. Add paneer green bell pepper red bell pepper and onion. Stir until coated.
Step 4
Preheat the oven to 400 degrees F (200 degrees C).
Step 5
Thread the coated paneer peppers and onion onto the soaked skewers. Place kebabs in a baking dish.
Step 6
Bake in the preheated oven until kebabs are golden brown 25 to 30 minutes.
Step 7
Soak cashews in a bowl of hot water for 10 minutes; blend as finely or coarsely as desired.
Step 8
Heat olive oil in a large saucepan over medium-high heat. Add cumin seeds; cook until sputtering about 1 minute. Add remaining onion; cook and stir until translucent about 5 minutes. Add the remaining ginger-garlic paste 1 tablespoon fenugreek leaves and 1/2 teaspoon garam masala. Cook and stir until flavors blend about 2 minutes. Stir in tomatoes; cover and cook until tomatoes break down about 5 minutes.
Step 9
Stir the ground cashews into the saucepan with the tomato mixture. Add juice of 1/2 lime coriander 1 teaspoon cayenne turmeric and salt. Let simmer until sauce is thickened adding some water if sauce gets too dry and sticks to the pan about 5 minutes more. Add the baked kebabs to the sauce. Stir to coat evenly.