Ingredients:
• 1/2 cup – Boiled Onion paste
• 2 tbsp – Refined oil
• 1 tsp – Cumin seeds
• 1 tsp – Ginger-garlic paste
• A pinch Turmeric
• 1/4 tsp – Sugar
• Salt and pepper to taste
• 1/3 cup – Tomato puree
• 1 tbsp – Poppy seed paste
• 1 tbsp – Cashewnut paste
• 300 gms – Paneer, cubed
• 1/2 tsp – Garam masala, powder
• 1 tbsp – Lime juice
• 1/4 cup – Cooked peas for garnishing
Method:
- Grind to a paste, 2 cups shelled and cooked pea, 2 green chillies.
- To prepare the boiled onion paste, steam 2 large onions in pressure cooker for 1 minute. Strain and blend to a paste.
- Heat the oil in a non-stick skillet. Temper with cumin seeds. When they stop spluttering, add the boiled onion paste and ginger garlic paste. Fry on low fire for 2-3 minutes.
- Add the ground peas, turmeric, sugar, salt. Stir and fry for another 3-4 minutes.
- Stir in the tomato puree, cashewnut and poppy seed paste mixed with one cup of water. Bring to boil.
- Add the paneer. Cook on medium heat for 5 mins. uncovered, stirring continually. Add the garam masala powder, lime juice and freshly ground pepper to taste.
- Remove and garnish with fresh coriander, cooked peas and cashewnuts (optional).
- Serve with pullao.