MATAR PANEER

Ingredients:
1 cup green peas - steamed (If using frozen, thaw them before using)
100 gms pressed cottage cheese (Paneer) – cubed (firm tofu also can be used)
1 large onion – diced
1 large tomato – diced
1 inch piece ginger
1-2 garlic pods
3-4 green chilli peppers
10 cashew nuts – soaked in water
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala powder
Salt to taste
3 table spoons oil
2 table spoons chopped coriander leaves

In 1 table spoon oil, fry the paneer cubes until golden brown. Keep them soaked in warm salted water until used. (this keeps the paneer moist)
In the same oil, Fry the onion until golden brown. Set aside to cool.
Grind to a paste the fried onion, garlic, ginger, green chili, tomatoes and the soaked cashews without adding much water.
Heat the remaining oil, add the cumin seeds and when they crack, add this ground paste. Sauté until it gives a nice aroma. (Be careful the paste might stick to the pan since cashews are used. So, keep mixing once a while)
Add the dry spices – Red Chili powder, ground coriander, ground cumin, garam masala, turmeric and salt. Sauté until the oil separates. Check for salt.
Now add the cooked peas, soaked cottage cheese cubes and allow it to boil for about 2-3 minutes.
Turn off and garnish with chopped coriander leaves
Serve with pita or bread.

Note: To add extra texture and flavor, ¼ cup fresh cream can also be added in the end. Do not cook after adding cream.