Matar paneer

Ingredients:

• 1 tbsp oil
• 1 tbsp. ginger garlic paste
• 1 cup onions chopped (1 large)
• 1 to 1 ¼ cup tomatoes (2 medium)
• 8 cashewnuts
• ½ tsp Salt
• 2 tbsp oil
• 1 inch cinnamon
• 2 cardamoms
• 1 small bay leaf
• ¾ to 1 tsp red chili powder (less spicy variety)
• ½ to ¾ tsp garam masala
• ½ to ¾ tsp coriander powder
• ½ to ¾ cup peas (boiled or frozen)
• 1to 1 ¼ cup water (use more if needed)
• 1 green chili deseeded & slit
• 250 grams paneer
• Salt as needed (about ¼ to ½ tsp)
• Handful of coriander leaves
• 1 to 2 tbsp milk cream

Method:

1. Heat a pan with 1 tbsp oil.Add onions and fry until they turn transparent.Add ginger and garlic. Saute for a min.
   

   
2. Add tomatoes, turmeric and salt. Saute for 2 to 3 mins. Cover and cook until tomatoes turn soft.
   
3. Cool this completely. Make a fine paste of this in the blender.
   
4. Add 2 tbsps oil in the same pan. Add cinnamon, cardamoms and bay leaf. Saute for a minute.
   
5. Add the pureed onion tomato mixture. Add chili powder, garam masala and coriander powder. Saute this mixture until it leaves the pan. Keep stirring to prevent burning.
   
6. Add green peas and pour 1 to 1 ¼ cups water.i used frozen peas.Mix and cover the pan. Cook until the gravy thickens and traces of oil appear over the gravy.
   
7. Check salt and add more if needed.Add  paneer .Mix well. Cover and cook just for 2 mins.
   
8. Sprinkle coriander leaves and cream.Mix well.
   
9. Serve matar paneer with rice, naan or paratha.