Matar Paneer

Ingredients

• Paneer - 1 lbIndian cheese
• Peas - 100 gms
• Onion - 1 big(chopped)
• Tomatoes - 2 medium (chopped)
• Green chillies - 3 (chopped finely)
• Ginger garlic paste - 1 tsp
• Cashewnuts - 7 to 8 
• Cumin seeds - 1/2 tsp
• Chilli powder - 1/2 tsp 
• Coriander powder - 1/2 tsp
• Turmeric powder - 1 pinch
• Garam masala - 1 tsp
• Cumin powder - 1/2 tsp
• Kastoori methi - 1 tsp
• Cream - 30 ml
• Oil - 4 tbsps 
• Salt, to taste 
• Coriander leaves - 1 spring

Method:

• Cut the paneer into ½ inch cubes.
• Heat 1 tbsp oil in frying pan on medium heat and stir fry paneer for about 2 minutes. Take them out before paneer starts changing color.
• In the same oil, fry the cashewnuts.
• Then put the onions till they became translucent. Add the ginger-garlic paste.
• Let them cook for 2-3 minutes.
• Then add the tomatoes. Put the salt and turmeric in the mixture and mix well.
• Blend this mixture to a fine paste. 
• Heat the rest of the oil in a sauce pan. When its hot, add cumin seeds and the masla paste.
• Add chilli powder, coriander powder, cumin powder and salt and continue to fry for another 2 min.
• Add boiled peas and stir to mix with the spices.
• Add water and bring to a boil, cover and simmer on low flame for 5 min.
• Add the fried paneer and simmer for 10 min more.
• Add cream. Finally garnish with coriander leaves.
• Serve hot with chapathis, naan or parathas.