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Yield / Serves
Paneer/Indian cottage cheese -150 grams
Fresh or frozen Peas - 1/2 cup
Onion - 1 cup very finely chopped
Ginger garlic paste -1 tsp
Tomatoes - 3 medium size (ripe ones)
Cashew nuts - 6-7
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Chilli powder - 1 tsp
Garam masala powder or Kitchen king masala -1 tsp flat
Salt to taste
Oil/Butter -1 1/2- 2 tbsp
Cumin seeds/Jeera - 1/2 tsp
Bay leaf - 1
Put tomatoes in boiling water for 3-4 minutes. Drain the water and allow it to cool. Remove the skin and puree it.
Soak cashew nuts in hot water for 15 minutes and then grind it to a paste adding less water.
Boil peas with a little salt till soft. Cut paneer into cubes. If your paneer is store bought, you can soak them in hot water with a little salt for just 5 minutes if required.
Now the tomato puree, boiled peas, paneer and the cashew nut paste is kept ready.
Chop onions very finely.
Heat oil in a pan /kadai, add jeera seeds, bay leaf, when jeera sizzles, add finely chopped onions and saute until light brown. Add a little salt to speed up the process. Stir continuously for even browning.
Add ginger garlic paste and saute for a few more minutes.
Then add tomato puree and all the dry powder including salt.
Cook in medium flame until tomatoes become mushy and oozes oil. Stir in between.
Now add the cashew nut paste (I forgot to take that picture, but you don't forget to add it ) and saute for a few more minutes until the raw flavor of the paste goes.
Then add the cooked peas and paneer.
Let the paneer and peas get mixed well with the masala.
Then add 1 cup of water and cook for some more time until everything gets blended well. You can adjust the consistency of the gravy according to your preferences. Check for salt.
Garnish with finely chopped coriander leaves and a tbsp of fresh cream.
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