Makhani Mattar Paneer

Ingredients

• 1 (16 ounce) can sweet peas (NOT Salted)

• 8 ounces indian cottage cheese (Paneer)
• 2 tablespoons cashews (lightly salted)
• 1 large red onion, finely chopped
• 3-4 garlic cloves, finely chopped
• 4 green chilies, finely chopped (Not Jalapeà os)
• 1 teaspoon fresh ginger or for a better test try pickled ginger (available in the Ethnic section of most departmental store like Target)
• 1 tomato, chopped
• 2 tablespoons fresh cream (can use Half & Half instead)
• 1/4 teaspoon cumin seed
• 4 cardamom pods
• 1 inch cinnamon stick
• 2 bay leaves
• 2 tablespoons garam masala
• 1 tablespoon red chili pepper
• 1/2 tablespoon coriander powder
• 1/2 tablespoon cumin powder
• salt
• 2-3 tablespoons ghee or oil

Directions

1. 1

   Heat deep heavy bottom Wok

2. 2

   Add Cumin Seeds, Cardamom, Bay Leaf & Cinnamon and roast for 3 minutes.

3. 3

   Add Ghee/Oil.

4. 4

   Add Chopped Onion and fry till brown.

5. 5

   Add Chopped Green Chillies, Chopped Garlic & Ginger and Fry.

6. 6

   Fry till the mixture becomes dark brown and Ghee/Oil Seperates.

7. 7

   Add Garam Masala, Red Chilly Powder, Coriander Powder and Cumin Powder and Fry for 5 to 6 minutes.

8. 8

   Add the Cashews and fry for 5 minutes.

9. 9

   Add Tomato and fry till the Masala becomes consistent.

10. 10

    Add Salt and fry for 3 minutes.

11. 11

    Drain the Peas and add to the Masala stirring till the Masala coats the Peas.

12. 12

    Add Paneer and mix again so that the Masala Coats the Paneer.

13. 13

    Add Salt & Water

14. 14

    Amount of water depends upon the consistency of the gravy.

15. 15

    Once the water and the Masala Mixes and comes to a boil

16. 16

    Add the cream and bring the mixture to a boil.