12ozpaneercut into cubes (If store-bought, soak it in warm water)
1tspdried fenugreek leaves
1tbspcilantrofinely chopped to garnish
Heat a saucepan and 2 tsps of oil. When the oil is hot, add the green chilies, cashews, cinnamon, and cardamom. Saute for 30 seconds and then add the chopped onions and saute till the onions turn translucent.
Let this onion mixture cool. And then grind it into a smooth paste by adding ½ cup of water and set aside.
Now heat the same saucepan or a kadai and add the remaining 2 tsps of oil. When the oil is hot, add the shah jeera, and when it sizzles, add the ground paste and the ginger-garlic paste.
Cook for 4 to 5 minutes until the moisture is partially absorbed. Then add the tomato puree, coriander powder, red chili powder, salt, and sugar. Mix well, and let it cook for 5 minutes.
Now add the frozen peas and check for the gravy consistency at this stage and, if required, add ½ more cup of water—Cook the peas gravy for 5 more minutes over medium heat.
Add the paneer cubes and cook for a couple of minutes. If you are using milk or cream, add it after adding the paneer and cook for just one minute.
Finally, add the garam masala and the crushed fenugreek leaves and mix. Turn off the heat. Garnish with cilantro and serve warm.
As always, adjust salt and spices according to your taste.
If your tomatoes are sour, add the sugar; if not, reduce it or skip it.
You can also use 3 to 4 Roma tomatoes. You can saute it after sauteing the onions or along with the onions and grind it along with the onions.
Cream and kasoori methi are optional.
For a spicy version, add more green chilies along with tomato puree.
For the vegan version, use tofu instead of paneer and use almond milk instead of cream.