Matar Paneer

Ingredients:

• Cubed Paneer - 1 cup
• Green Peas ( Fresh or Frozen ) - 3/4 cup
• Tomatoes - 2
• Onions - 2
• Ginger Garlic Paste  - 1 tsp
• Heavy Cream - 1/2 cup ( optional )
• Cashew Nuts - 10-12 ( optional )
• Garam Masala Powder - 1/2 tsp
• Red Chili Powder - 1 tsp or to taste
• Turmeric Powder - 1/4 tsp
• Coriander Powder - 1 tsp
• Jeera Powder - 1/2 tsp
• Jeera - 1 tsp
• Salt - to taste
• Bay Leaf - 1
• Oil / Butter - 2 tbsp
• Chopped Cilantro - for garnish

Directions: 

• Shallow fry the paneer cubes in a little bit of oil or ghee or butter till golden brown on both the sides. Take them off the pan and drop them in a bowl of salted water. Keep aside.
• Boil the green peas and keep them aside.
• Soak cashews in a cup of warm water for 15 mintues. Grind them to a smooth paste. Keep aside.
• Heat the remaining butter in the pan, crackle jeera ( cumin seeds ) and bay leaf.
• Saute ginger garlic paste and finely chopped onions.
• Add finely chopped tomatoes and cook till the butter starts to separate.
• Add garam masala, coriander- cumin powder, red chili powder, turmeric powder to the paste and mix well.
• Add the cashew paste and cream into it. ( As I mentioned before, these two are optional. The curry will taste good even without these )
• Add 2 cups of water and salt. Water can be adjusted according to the consistency you like.
• Add the Paneer cubes and boiled peas into the gravy. Mix and let it cook on low-med heat. Let to a boil. Turn off the heat and garnish with chopped cilantro.