Matar Paneer - paneer

Method

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