Punjabi Matar Paneer

 
Ingredients :
500gms – paneer
Vegetable oil
250gms white onion finely chopped
2 – ginger roughly chopped
2 – cloves garlic roughly chopped
1 tsp – cumin seeds
1 tsp – coriander seeds
1 tsp – turmeric Powder
1 tsp – chilli powder
250gms – tomatoes puree
Salt to taste
10-12 cashews/kaju (paste)
250gms – green peas
1/2 cup – cream
1 tsp – garam masala powder
Bunch of coriander leaves for garnish

Method :
In a blender add ginger and garlic, add water if needed to make a smooth paste and set aside. Grind the cumin seeds, coriander seeds to a powder in a spice grinder.
Cut paneer in cube shape.
In a pan heat vegetable oil for shallow frying. Add the paneer cubes in batches and fry until light brown colour or only for 1 minutes.
Drain over kitchen paper and add to a bowl of warm water. Let it soak while you make the gravy.
Heat oil in a wok. Add the onions and fry.
Stir well as they begin to change colour turn the heat low and add the ginger and garlic paste. Fry well for 2 minutes stirring continuously.
Add the cumin, coriander powder along with the turmeric and chilli powder.
Fry for a minute and add a splash of water making sure it doesn’t stick to the bottom of the pan and continue cooking the raw flavour of the spices for a further minute.
Then add the blended tomatoes and simmer the curry over a low heat for 15 minutes with lid on. Stir a couple of times through the cooking process.
Add water , cashews paste , cream and salt. Continue to simmer for 5 minutes with the lid on.
Add green peas along with the garam masala and cook for 10 minutes.
Then add  paneer and cook for 2 minutes. Turn the heat off.
Garnish with coriander and serve with paratha or pulao and raita.