Ingredients for Shahi Matar Paneer

• 1 onion

• 2 tomatoes

• 6-7 cashews

• ½ cup water

• 2 tbsp oil

• ½ tsp cumin

• 1 tsp garlic

• 1 green chilli

• ½ tsp ginger garlic paste

• 1 tbsp kashmiri chilli powder

• Salt to taste

• 1/4th tsp turmeric powder

• 1 tsp coriander powder

• 1 tbsp water

• Tomato

Onion & Cashew Paste

• 1 cup matar (green peas)

• Garam masala powder

• ½ tsp fenugreek leaves

• 250 gms Paneer

Steps for Shahi Matar Paneer

• In a pan, take a medium-sized chopped onion, tomato, cashews and water. Cover with lid and cook on high flame for a minute. • Adjust the flame and cook for another 10 minutes. This is to ensure that the onion and tomato are cooked until soft. • Switch off the flame, allow to cool down and grind into a fine paste. • In a pan, add oil, cumin, chopped garlic, green chilli. Sautee on low flame. • Add ginger garlic paste after the colour of garlic turns to golden. Cook on low flame. • Next add kashmiri chilli powder, salt to taste, turmeric powder and water. Cook the spices well on low flame. • Cut 250 gms paneer into small square pieces. • Check if the gravy has started boiling. Add green peas, garam masala powder, crushed fenugreek leaves (optional) and paneer cubes to the gravy. • Tip – add cream or butter as per choice to enhance the taste. • Mix everything well and cook for 2 to 3 minutes. • Serve your shahi matar paneer with roti, naan or rice.