Matar Paneer

Directions

1. 1
   Take cumin seeds, coriander powder, turmeric, chilli power, garam masala and crush then using a mortar and pestle.
2. 2
   If you wish you can gring then in a mixer as well.
3. 3
   Keep aside
4. 4
   Gring 7-8 cashews into a paste using 2 teaspoon of water.
5. 5
   Keep this aside for later
6. 6
   Finely chop tomatoes onions and ginger.
7. 7
   Mince the garlic coves.
8. 8
   Cut the paneer into 1.5 inch pieces.
9. 9
   Pour oil into and a skillet or wok and gently fry them until brownish begins.
10. 10
    Transfer the fried paneer pieces onto a paper towel and let them stay a while.
11. 11
    In the remaining oil first add the onions and saute until colour changes.
12. 12
    Dont burn them.
13. 13
    After about 3 minutes add the ginger and garlic.
14. 14
    Saute another 2 minutes before adding tomatoes.
15. 15
    Saute another 5 minutes till tomatoes become tender.
16. 16
    Add the spice mix and saute another 2 minutes.
17. 17
    If the mix doesn't turn into thick consistency by now, you can choose to blend in a mixer.
18. 18
    But I prefer to keep it coarse for the texture.
19. 19
    Use a masher to mash the contens to a homogeneous texture
20. 20
    Add a cup of water and the green peas
21. 21
    Add the paneer pieces
22. 22
    Add salt to taste and mix well taking care not to break the paneer pieces
23. 23
    Add the cashew paste and mux well
24. 24
    Add freshly groung black pepper powder and mix thoroughly In case its too thick you can add some water.
25. 25
    If salt is more then balance by adding some yogurt.
26. 26
    Garnish with finely chopped coriander leaves.
27. 27
    Serve hot with roti, nan or pooris.