Paneer and peas combined together also tastes awesome. If you have less paneer, you can prepare this. This is a Jain recipe with no root veggie. For more gravy, I added cashew and almond paste. If adding onion, the cashew paste can be skipped. A very rich flavorful gravy can be served with pulkhas or any simple pulao.
- Paneer, cubed - 1 cup
- Peas (fresh or frozen) - 1/2 cup
- Tomato - 3
- Yogurt (curd) - 1/4 cup
- Cashew - 5
- Almonds - 5
- Milk - 1/4 cup
- Red chilly powder - 2 tsp
- Coriander powder - 4 tsp
- Cloves, cardamon - 1 each
- Cinnamon - a small stick
- Oil or Butter - 2 tsp
- Salt - as per taste
Grind the cashew ans blanched almonds with milk to a smooth paste. Microwave the peas for one minute.
Boil the tomatoes in 2 cups of water with cloves, cardamon and cinnamon. Cook till tomatoes are pulpy. Switch it off. After it cools remove the skin. In a blender, puree the tomatoes.
Return the puree to the saucepan and add the red chili powder, coriander powder and salt and put it to cook over a medium flame. Once, it comes to a boil, reduce the heat and stir in the yogurt and garam masala powder. Cook till oil separates.
Add the peas and stir for 2 minutes then add paneer cubes and cook for 5 minutes. Stir the cashew paste and cook for 10 minutes with little water. Add crushed kasuri methi and switch it off.