Ingredients:

• 1 tsp oil

• 1 tbsp broken cashewnuts

• 2 medium onions, finely chopped

• 3 medium tomatoes finely chopped

• 1/2 tsp fresh grated ginger

• 1 tsp finely chopped garlic cloves

• 1/4 tsp turmeric powder

• 1 tsp red chilli powder

• 1-2 tsp coriander-cumin powder or 1 tsp each

• 1/2 tsp garam masala powder

• 1 tsp salt

• 1 cup frozen or fresh boiled peas

• 200 g paneer cut into 12 cubes

• 1 tsp kasoori methi - dried fenugreek leaves, crumbled into a rough powder

Preparation:

 Heat the oil in a heavy bottomed wok. Start by sauteeing the broken cashews till lightly golden.
Next, add the chopped ginger-garlic and onions and cook on a low flame with a pinch of salt till they soften and turn light brown.
At this stage, add the tomatoes with the turmeric powder. Stir well and cook for 5-7 minutes, till mushy.
Remove the contents of the wok and blend to a fine puree in a blender, once cooled throughly. You may use upto 1/2 cup water to aid the blending process.
In the same wok, transfer the fine puree. Season with spice powders (red chilli powder, cumin coriander powder, garam masala) and salt. Simmer for 3-4 minutes till the gravy is infused with the spices.
Add the frozen / boiled green peas to this gravy and simmer for 5 minutes, after which the paneer cubes go in. Simmer for another 2 minutes, check for salt, sprinkle crushed kasoori methi and give it a stir.
Matar paneer is ready to be removed in a serving bowl.