Ingredients
The following ingredients have 4 Servings
- 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
- Oil/Butter -1 1/2- 2 tbsp
- Cumin seeds/Jeera - 1/2 tsp
- Bay leaf - 1
Instruction
- 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.
