14 ounces paneer cut into chunks (homemade — use included recipe)
or Nanak brand) 
15 cashew nuts soaked in water for one hour 
1/4 cup vegetable oil 
1 medium onion chopped fine 
1 tablespoon garlic/ginger paste or 3 garlic cloves, mashed 
1 piece fresh ginger, size of a walnut, minced 
1 large tomato, chopped 
1/2 teaspoon ground coriander 
1/4 teaspoon cumin 
1/4 teaspoon red chili powder 
1/4 teaspoon turmeric 
1/2 teaspoon garam masala 
1/4 cup water 
3 cups fresh shelled green peas or 1 package frozen peas 
Salt and freshly ground pepper to taste 

In a food processor or blender, grind the tomatoes, cashew nuts
and dry spices together. 

In a wok or heavy skillet, fry the paneer chunks in hot oil until
all sides are golden. Remove with slotted spoon and set aside to
drain on a paper towel. In remaining oil, saut?hopped onion
until it begins to turn brown. Do not scorch. 

Add the garlic/ginger paste and fry for 2 minutes. Then add the
tomato-cashew nut-masala mixture and let it fry on medium heat
until the oil separates. (Note: If the sauce is lumpy, pure?t in
a blender, return the pure?o the pot and continue with the next
step.) 

Add the paneer, salt and pepper and peas, and simmer until peas
are done. 

Garnish with fresh coriander leaves.