Cooking time: 35 mins
300 grams Paneer (Farmer Cheese), cut in 1 inch cubes
1 onion, large, chopped
1 tbsp oil
1 ginger (ala), 1 inch piece
4 cloves garlic (lasun)
2 green chilies
3 tomatoes, medium
¼ tsp turmeric powder
½ tsp red chili powder, or adjust as per spice tolerance
1 tsp coriander – cumin (dhane – jeera) powder
½ tsp garam masala
1 cup green peas (matar), boiled in salted water
20-21 cashew nuts (kaju)
1 tbsp cilantro (coriander leaves / kothambir), finely chopped
1 tsp salt, or adjust as per taste
1. Heat pan on low heat, place the paneer cubes on the pan and sprinkle a little salt over it. Flip the paneer in 15-20 sec and in another 15 sec, remove from pan. Transfer them in a plate and keep aside.
2. Take 3 tomatoes in a container with a lid and microwave for 1½ min, warm enough until the tomatoes are tender.(Microwaving the tomatoes makes it easier to puree tomato skins). Then transfer them into a blender, let it cool down then add ginger, garlic, green chilies and puree them until smooth. Remove into a bowl and keep aside.
3. Soak coarsely chopped cashews in warm water for about 15-20 minutes. Drain and grind in a blender adding 2 to 3 tbsp of water, or as needed to make a smooth fine paste. Keep aside.
4. Heat oil on medium heat in the same pan. Add onion and saute until they soften.
5. Once the onions soften, add the tomato puree to it and cook on medium until oil starts to separate.
6. Add turmeric powder, red chili powder, garam masala powder, coriander-cumin powder and salt. Mix well and cook for 2-3 mins.
7. Add cashew nut paste, stir and cook for 2 mins.
8. Add boiled peas and mix together. Add 1 cup of water and gently stir and bring to a boil.
9. Turn off heat, add paneer cubes and mix gently.
Garnish with coriander leaves and serve hot with roti or rice.
1. Slightly toasting the paneer, makes its outer surface slightly hard and prevents it from breaking into pieces when tossed in the gravy.