Ingredients:

• 300 g – Tomato puree
• 1 tsp – kasoori Methi (dried Fenugreek leaves)
• 1/2 tsp – Cardamom powder
• 1 cup – boiled peas
• 1/2 tsp – Garam Masala
• 1 tsp – chilli powder
• 1/4 tsp – Turmeric powder
• 1/2 tsp – Ginger paste
• 2 tbsp – fresh Cream
• 1/2 tsp – Sugar
• 200 g – Paneer or feta cheese
• 20 – Cashew nuts
• 2 tbsp – Butter
• 2 tbsp – oil
• 1 tsp – salt

Method:

1. Soak cashew in 1/4 cup warm milk for 1/2 hour and grind to a fine paste.
2. Heat 2 tbsp oil and butter in a pan, add ginger paste and saute for a while.
3. Now add tomato puree, cashew paste and all the spices-crushed kasoori methi, cardamom powder, chilli powder, garam masala, salt and a pinch of turmeric.
4. Saute for a while, till oil starts separating from the sides of the pan.
5. Add boiled peas and cook for 1 minute.
6. Now add paneer, garam masala and cream.
7. Cover and simmer for 5 minutes.
8. Garnish with green coriander and serve with naan or rice
9. Recipe courtesy: Maayeka