Matar Paneer

Ingredients

Gravy

• Oil
• 1/4 cup cashew nuts
• 1 Onion roughly chopped
• 1 table spoon Ginger Garlic Paste
• 2 can tomatoes
• Salt

Finishing

• Oil
• 1 tsp Cumin Seeds
• 1 Onion, finely chopped
• 3/4 tsp Red Chili Powder
• 1 tsp Coriander Powder
• 1/2 tsp Kasoori Methi
• 1/2 tsp Cumin Powder
• 1/2 tsp Fennel Powder
• 1/2 tsp Turmeric Powder
• Salt
• 3 tbsp Coriander Leaves, finely chopped
• 1 tbsp Ketchup
• Ginger Juliennes
• Green Chili Slits (optional)
• 1 cup peas
• 300 g Paneer (cubed)
• 1/4 tsp Garam Masala

Directions

Gravy

1. In a hot pan, add in the oil & as it gets hot, add in the cashewnuts and roast them for a minute or two.
2. Add in the roughly chopped onions and the salt as per taste and cook the onions until golden.
3. After the onions get golden, add in the ginger garlic paste and stir for a minute.
4. Chopped tomatoes goes in next, and cook until they get mushy. Turn off the flame, let it cool down, then blend to a smooth paste.

Finishing

1. In a kadhai/pan, add in the oil and after it gets hot, goes in the jeera/cumin seeds. After they sizzle, add the onions and cook for a minute.
2. Lower the flame, and add the spices - red chili powder, coriander powder, cumin powder, kasoori methi, fennel powder, turmeric powder and salt. Roast the spices for 2-3 minutes in low flame.
3. Add in the finely chopped coriander leaves and cook them for a minute, then goes the gravy paste, tomato ketchup & stir around.
4. Peas, Ginger, goes in next, along with some water to adjust the consistency, cook them out for a couple minutes, then add in the cubes of paneer.
5. Finally, sprinkle in a touch of garam masala & turn the flame off.