Instructions

bring 2 cups of water to a boil& add the 1 cup cubed onions.Boil for 2 to 3 mins.Drain the blanched onions.

add balanced onions,1 green chilli and 12 to 14 cashew nuts to a grinder jar.If you want you can also add 1/4 cup yogurt at this stage and then blend.

Make a fine smooth puree.we don't wnat any chunks of cashews in the puree.if you do not have a powerful blender,you may pass through a seive and blend the coarse mixture again.

Saute paneer in little oil and immerse them in warm water until used.

Heat 2 tbsp oil or ghee in a pan.add 1/2 tbsp cumin seeds,1 green cardmom,2 cloves,1 inch cinnamon,add 1/2 tbsp ginger garlic paste.

Add the ground onion tamato puree & saute on a medium heat stirring often.You can partially cover the pan if it splatters alot.

Saute until the masala cooks well and the raw smell disappears completely.

Add 3/4 to 1 tbsp chili powder,1 tbsp sugar and 1/2 to 3/4 salt.Saute for 2 to 3 mins.

Add 1 cup peas and pour 1.5 cups water.If you are using frozen peas,you may add them later.

mix well and cook until the gravy thickness and the peas soft cook.If using frozen tender peas,you can add them the gravy cooks for a while as the frozen ones cook faster.

When the gravy turns thick,you will also see some oil on top of the gravy.there is not much oil on top.to the thick gravy,add paneer and crushed kasuri methi.crush the kasuri methi in between your palms and then add.

Cook for just 1 to 2 mins.using cream is optional.Pour cream to a small bowl,add little gravy and mix well.stir this into the pan.

tools

frying pan

fish knife,fish saptula,fish skillet