PREPARATION

1. Heat 15 milliliters oil in a pan, add 240 grams paneer and mix it well.
2. Cook for 8 - 10 minutes on medium heat or until it turns golden brown in color from all sides.
3. Remove it from heat and drain it on an absorbent paper. Keep aside.
4. Heat 15 milliliters oil in a skillet, add 2 teaspoons ginger, 2 teaspoons garlic, 2 teaspoons green chili, 1 1/2 tablespoons cashews and stir for 2 - 3 minutes on medium heat.
5. Then, add 145 grams onions and fry till translucent or until it turns golden brown in color.
6. Now, add 210 grams tomato and mix it well.
7. Saute for 5 - 7 minutes on medium heat.
8. Add 1/4 teaspoon turmeric and stir well.
9. Add 200 milliliters water and mix it well.
10. Bring it to a boil.
11. Remove it from heat and allow it to cool.
12. Transfer this into a blender and blend it into a puree. Keep aside.
13. Heat 15 milliliters oil in a skillet, add 1 bay leaf, 1 cinnamon stick, 1 teaspoon caraway seeds and stir well.
14. Then, add the blended puree and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon paprika, 1 teaspoon cumin powder and mix it well.
17. Now, add 220 grams green peas and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 400 milliliters water and mix it well.
20. Bring it to a boil.
21. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
22. Open the lid and give it a nice stir.
23. Now, add the fried paneer and mix it well.
24. Add 1 teaspoon sugar, 1 teaspoon garam masala and mix it well.
25. Add 1 teaspoon dry fenugreek leaves, 2 tablespoons coriander and mix it well.
26. Cook for another 3 - 5 minutes on medium heat.
27. Garnish with coriander.
28. Serve hot.