A cottage cheese & peas gravy with delicate & rich flavour made with cashewnuts, served with your favorite Indian bread roti or plain paratha. Goes well with fried rice too.
1½ cup peas ( I used frozen peas)
250 grams cottage cheese( paneer)
2 medium size onion
2 medium size tomato
2 tsp ginger garlic paste
10 cashew-nuts soaked in ¼ cup water
2 tsp red chili powder
1 tsp cumin powder
½ tsp coriander powder
1 tsp kitchen King masala
Salt as per taste
1 tsp of kasoori methi
3 tsp cooking oil
Make cubes of paneer, keep aside for later use.
Roughly chop onions & tomato. In a shallow bottom pan, add oil, when the oil turns hot add ginger garlic paste & sauté for 5 mins. When the raw smell of ginger garlic goes off, add the onions and sauté until they turn transparent. After the onions turn transparent add the tomatoes. Cook the tomatoes until they turn soft. Keep aside to cool.
Take a blender and add the soaked cashews along for with the onion- tomatoes, blend it into a smooth paste.
Take the pan and add the onion tomato paste, let it cook for 5 mins. In the meanwhile add the red chili powder, coriander & cumin powder, kitchen King masala & salt. As the onions n tomatoes are already cooked no need to cook the paste again, add the peas & paneer n mix the peas- paneer well into the grave. Bring the peas paneer gravy to a boil & switch off the flame. Add the kasoori methi after you switch off the flame & give the gravy a quick stir. Transfer the gravy to a serving bowl. Serve with plain paratha/ roti or jeera rice.
Adjust the gravy as per your liking. Add more water if you like. Also add red chili, kitchen King masala as per your liking & taste.
Kasoori methi is added at the end after switching off the flame because it turns the gravy bitter if you add it in the begnning.