Ingredients

Paneer 250 gms

Peas cup (I used frozen peas)
Onion 2 medium, chopped finely
Crushed/grated ginger and garlic 1 2 tsp, each
Chilli powder 2 tsp
Coriander powder 2- 21/2 tsp
Turmeric powder tsp
Garam masala -1 tsp
Tomato 1-2 medium, pureed
Kasuri methi tbsp
Jeera tsp
Cashew nut 1 tbsp
Poppy seed 1 tsp (optional, refer notes)
Salt
Oil
Coriander leaves
Instructions
1. Soak cashew nut and poppy seed in 2 tbsp hot water for 10-15 mins. Grind them to a smooth
paste.
2. Heat oil in a pan and add jeera. Add onion and fry till it becomes golden brown in colour. Add
grated/crushed ginger and garlic. Cook for 2-3 mins, till the raw smell goes. Add the masala
powders. Cook for 2-3 mins. Add pureed tomato, salt and kasuri methi. Mix well.
3. When oil starts appearing, add paneer and peas. Mix well. Add 1.5 cups hot water. Bring it to a
boil, reduce the heat. Cover and cook till the gravy thickens. Add -1/2 cup hot water to cashew
poppy paste. Mix well and add to the curry. Stir and let it cook for 3-5 mins. Garnish with
chopped coriander leaves and remove from fire.
Notes
If you dont have poppy seeds, increase the qty of cashew to 2 tbsp and follow the rest of the recipe. You
can adjust the qty of water to suit your preference. Also if you want a richer and creamier version, you can
use ghee instead of oil and also add cup of cream in the end. Make sure you dont boil the curry, after
adding cream