Matar Paneer

Matar Paneer

Ingredients:
6 paneer chunks about 1 1/2 x 1 x 1/2 inch each
1/4 cup oil
1 medium onion, chopped fine
1 tablespoon garlic/ginger paste, or 3 garlic cloves, mashed 1 piece fresh ginger, size of walnut, minced 1 large tomato, chopped

Dry Masala:
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon red chili powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/4 cup water

Other:
3 cups fresh shelled green peas (or 2 packages frozen)
1 tablespoon cashew nuts, ground to a paste with a bit of water
Salt and freshly ground pepper to taste

Directions:
1. Prepare the cheese chunks, and in a wok or heavy skillet fry them in hot oil until golden. Remove with slotted spoon and set aside to drain on a paper towel.
2. In the remaining oil sauté the chopped onion until it begins to turn brown. Do not scorch. Add the garlic/ginger paste and bhoona 2 minutes. Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy. Add the dry masala and bhoona 3 minutes more. (NOTE: If the sauce is lumpy at this stage, puree it in a blender and continue.) Add 1/4 cup water, then stir in the peas. Add the paneer cubes and bhoona 2 minutes. Stir in the cashew paste, add salt, pepper. Serve at once. Serves 4 to 6 people.