Paneer mutter(Green peas) masala

Ingredients

For puree

Oil, 2 tbs

Onion (chopped), 2 nos. or 150 g

Ginger,1 tsp

Garlic, ½ tbs

Small tomato (chopped), 2 nos. 

Cashew nuts, 10 nos.

Green chilies (chopped), 2 nos.

Turmeric powder, ¼ tsp

Salt, ½ tsp

For gravy

Fresh green peas or mutter, 1 cup

Paneer (room temperature), 1 cup

Oil, 1 tbs

Ghee, 1 tbs

Cumin, 1 tsp

Turmeric powder, ½ tsp

Chili powder, 1 ½ tsp

Coriander powder, 2 tsp

Garam masala, 1 tsp

Hot water, 1 ¼ cup

Salt, ½ tsp

Coriander leaves (chopped), 2 tbs

Preparation

• Cook green peas in a saucepan covered by a lid with one cup of water while stirring occasionally, until it turns tender, then set aside.(If you don't have fresh green peas use frozen) 
• If your paneer is frozen, soak the paneer in hot water for twenty minutes and then drain.
• Heat oil in a saucepan and add onion, sauté until it softens.
• Add ginger, garlic, green chilis, turmeric powder and sauté for few seconds or until fragrant.
• Add tomato, salt, and sauté until soft.
• Add cashews and mix; then switch off the flame and set aside to cool down.
• Once the mixture has cooled down, blend it into a fine paste. Transfer to a bowl.
• Pour ghee and oil into a saucepan and add cumin seeds.
• Once it pops, add tomato puree and sauté over a medium flame until the oil separates.
• Lower the flame and add chili powder, turmeric powder, coriander powder, and sauté for few seconds.
• Add water and salt, and boil for 2 to 3 seconds over medium flame.
• Add paneer, green peas, sugar, and cook covered for 5 minutes or until the gravy thickens. Stir occasionally. 
• Add garam masala and check salt.
• Add coriander leaves and switch off the flame.

Thank you:) 

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