Ingredients:

  • 225g paneer, cut into 1-inch cubes
  • 150g green peas, fresh or frozen
  • 30ml cooking oil or ghee
  • 2 medium red onions, roughly chopped
  • 3 medium Roma tomatoes, roughly chopped
  • 15g ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • 12 pieces raw cashews
  • 5g cumin seeds
  • 2.5g turmeric powder
  • 5g Kashmiri red chili powder
  • 7.5g coriander powder
  • 2.5g garam masala
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • 1 tsp salt
  • 500ml warm water

Instructions:

  1. Place your 225g paneer cubes into a bowl of warm, lightly salted water. Let them sit for at least 10 minutes while you prep the rest.
  2. Heat 15ml of the oil in your pan and add the chopped onions, cashews, and ginger garlic paste. Sauté until the onions are translucent and slightly golden, then add the tomatoes and cook until they soften. Let this mixture cool slightly before blending into a smooth, thick paste.
  3. Wipe the pan and heat the remaining 15ml of oil or ghee. Add the 5g cumin seeds and wait until they sizzle and turn a shade darker. Lower the heat and stir in the turmeric, Kashmiri chili powder, and coriander powder for 30 seconds to release their oils.
  4. Pour the blended onion tomato paste back into the pan and stir well. Add the 500ml warm water and 1 tsp salt, bringing it to a gentle bubble. Toss in the 150g green peas and the slit green chilies.
  5. Add the drained paneer cubes and simmer for 5-7 minutes. Wait until the gravy thickens and a thin layer of oil appears on top. Sprinkle the garam masala and crush the kasuri methi between your palms over the pan.