Paneer Peas Masala

Ingredients:

Paneer -250gms cubed
Peas - 1/2 cup
Oil - 2 tsp
Cumin seeds - 1/4  tsp
Onion - 1 chopped fine
Ginger garlic paste - 2 tsp
Tomato - 2 small puréed
Turmeric - 1/4 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Garam masala - 3/4 tsp
C.salt - 1 1/4 tsp
Cashews -1 tbsp
Poppy seeds - 1 tsp
Hot water - 2 tbsp
Coriander leaves - to garnish
Water - as needed

Method:

Soak cashew & poppy seeds in hot water for 15 mins. Then grind to a paste and keep aside.

Heat oil in a pan. When hot, add cumin seeds. Then add onion and GG paste. Sauté till onion is translucent and there is no raw smell from GG paste. Add the tomato purée. Cook for a few mins. Then add the 5 powders. Sauté for 2 mins and add paneer &peas. Add little water and bring it to a boil. Reduce heat. Cover and cook till the gravy thickens. Finally add the cashew paste and cook for another 5 mins. Garnish with coriander leaves.

Best when served with chapathi/roti

Notes:

• Cashew and poppy seed paste is optional. I usually avoid. Using the paste gives richness to the gravy.
• I used frozen peas. If fresh peas is used, cook them first separately and add to the gravy.