Dry Powder

• ¼ tsp.-Turmeric powder
• 2 tsp. - Coriander powder
• ½ tsp.- Chilli powder
• 1 tsp - Garam masala powder or Kitchen king masala
• Salt to taste 

• 150 gram. Paneer/Indian cottage cheese -
• ½ cup - Fresh or frozen Peas
• Onion - 1 cup very finely chopped
• 1 tsp - Ginger garlic paste
• Tomatoes - 3 medium size (ripe ones)
• 6-7 - Cashew nuts

       For the seasoning

• 1½ - 2 tbsp. - Oil/Butter
• 3/4 tsp - Cumin seeds/Jeera
• Bay leaf - 1

• Put tomatoes in boiling water for 3-4 minutes. Drain the water and allow it to cool. Remove the skin and puree it.
• Soak cashew nuts in hot water for 15 minutes and then grind it to a paste adding less water.
• Boil peas with a little salt till soft.
• Cut paneer into cubes, if your paneer is store bought, you can soak them in hot water with a little salt for just 5 minutes if required.

• Chop onions very finely.

• Heat oil in a pan /kadai, add jeera seeds, bay leaf, when jeera sizzles, add finely chopped onions and saute until light brown.
• Add a little salt to speed up the process. Stir continuously for even browning.

• Add ginger garlic paste and saute for a few more minutes.

• Then add tomato puree and all the dry powder including salt.

• Cook on medium flame until tomatoes become mushy and oozes out oil. Stir in between.

• Now add the cashew nut paste and saute for a few more minutes until the raw flavor of the paste goes.

• Then add the cooked peas and paneer.

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  Let the paneer and peas get mixed well with the masala.

• Then add 1 cup of water and cook for some more time until everything gets blended well.

• You can adjust the consistency of the gravy according to your preferences. Check for salt.

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  Garnish with finely chopped coriander leaves and a tbsp of fresh cream.