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:

  1. Grind to a paste, 2 cups shelled and cooked pea, 2 green chillies.
  2. To prepare the boiled onion paste, steam 2 large onions in pressure cooker for 1 minute. Strain and blend to a paste.
  3. 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.
  4. Add the ground peas, turmeric, sugar, salt. Stir and fry for another 3-4 minutes.
  5. Stir in the tomato puree, cashewnut and poppy seed paste mixed with one cup of water. Bring to boil.
  6. 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.
  7. Remove and garnish with fresh coriander, cooked peas and cashewnuts (optional).
  8. Serve with pullao.