PREPARATION

1. Take 300 grams paneer and cut it into cubes.

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

3. Remove it from heat and keep aside.

4. Heat 1 teaspoon ghee in a another pan, add 75 grams cashews and roast until it turns golden brown in color.

5. Remove it from heat and keep aside.

6. Heat 2 tablespoons oil in a skillet, add 1/2 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon garlic and saute for 1 - 2 minutes.

7. Then, add 200 grams onions and fry till translucent.

8. Now, add 1 1/2 teaspoons green chili, 200 grams tomato and saute until it turns soft and pulpy.

9. Cook for 5 - 7 minutes one medium heat.

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

11. Now, transfer the puree into the skillet and stir well.

12. Add 1/4 teaspoon turmeric and stir again.

13. Add 1/2 teaspoon red chili, 1 teaspoon salt and mix it well.

14. Then, add 135 grams green peas and mix it again.

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

16. Add 110 milliliters water and stir well.

17. Bring it to a boil.

18. Now, add the roasted cashews, fried paneer and give it a nice stir.

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

20. Add 1 teaspoon garam masala and stir well.

21. Now, add 60 grams fresh cream and mix it well.

22. Cook for another 3 - 5 minutes on medium heat.

23. Garnish with coriander.

24. Serve hot wit roti, naan or rice