PREPARATION

1. Heat 1.5 litres water in a heavy skillet, add 1/4 teaspoon salt, 1/2 teaspoon oil, 295 grams noodles and mix it well.

2. Bring it to a boil.

3. Drain the noodles and transfer this into a bowl, add 2 tablespoons corn flour and mix it well.

4. Place this on a tray and spread it evenly.

5. Dry for an hour.

6. Take 270 grams paneer and cut it into pieces.

7. Heat 1 tablespoon oil in a pan, add paneer pieces in it and fry until it turns golden brown in color from all sides.

8. Remove it from heat and keep aside.

9. Heat 1 teaspoon oil in a another pan, add 360 grams tomato and saute for 2 - 3 minutes.

10. Add 10 milliliters water and mix it well.

11. Bring it to a boil.

12. Cook for 8 - 10 minutes on medium heat.

13. Transfer this into a blender and blend it into a smooth puree.

14. Heat 1 1/2 teaspoons oil in a pan, add 1 bay leaf, 1 green chili and stir well.

15. Now, add the blended tomato and stir well.

16. Add 1 teaspoon salt, 1 teaspoon red chili, 2 teaspoons sugar and mix it well.

17. Add 110 milliliters water and mix it again.

18. Bring it to a boil.

19. Now, add 95 grams boiled green peas, shallow fried paneer and mix it well.

20. In a bowl, add 2 teaspoons corn flour, 45 milliliters water and mix it well.

21. Add the mixture into it and mix it well.

22. Cook for 5 - 7 minutes on medium heat.

23. Remove it from heat.

24. Heat sufficient oil in a heavy skillet and deep fry the noodles until it turns golden brown and crispy.

25. Drain it on an absorbent paper.

26. Place the fried noodles on a plate.

27. Pour the paneer gravy on top of it.

28. Garnish with cashews and coriander.

29. Serve hot.