Matar Paneer

Ingredients:

1. 6 paneer chunks about 1-1/2 x 1 x 1/2 inch each 1/4 cup
2. Oil
3. 1 medium onion, chopped fine
4. 1 tablespoon garlic/ginger paste, or 3 garlic cloves, mashed
5. 1 piece fresh ginger, size of walnut, minced
6. 1 large tomato, chopped

Dry Masala:

1. 1/2 teaspoon ground coriander
2. 1/4 teaspoon ground cumin
3. 1/4 teaspoon red chili powder
4. 1/4 teaspoon turmeric
5. 1/2 teaspoon garam masala
6. 1/4 cup water
7. 3 cups fresh shelled green peas (or substitute 2 packages frozen)
8. Cashew nuts, ground to a paste with a bit of water
9. Salt
10. freshly ground pepper to taste

METHOD:

• Prepare the cheese chunks, and in a wok or heavy skillet fry them in hot oil until golden.
• Remove with slotted spoon and set aside to drain on a paper towel.
• In the remaining oil sauté the chopped onion until it begins to turn brown.
• Do not scorch.
• Add the garlic/ginger paste and bhoona 2 minutes.
• Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy.
• Add the dry masala and bhoona 3 minutes more.
• (NOTE: If the sauce is lumpy at this stage, puree it in a blender and continue.)
• Add 1/4 cup water,then stir in the peas.
• Add the paneer cubes and bhoona 2 minutes.
• Stir in the cashew paste, add salt, pepper.
• Serve at once.