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.