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