Shahi Paneer mattar

This is not the authentic recipe , original shahi dishes contain cream. I did not have any on hand and so adjusted with cashewnuts instead.It is a pretty low calorie dish when compared to regular shahi dishes, and it still tasted great .The perfect balance between spicy,sour, salty and a hint of creamy sweetness.

Ingredients :

1. Paneer -250 gms (I used frozen amul malai paneer cubes)
2. Tomatoes - 3 medium small sliced
3. onion - 3 medium cut into chunks
4. garlic - 3 cloves
5. ginger - 1/2 inch piece
6. Kashmiri chilly powder - 1 tbsp
7. corriander powder - 1 tsp
8. turmeric powder - 1/2 tsp
9. Cashew nuts - 6
10. frozen greenpeas - 1 cup
11. salt - to taste
12. Sugar - 1 tsp
13. Ghee - 2 tsp
14. Oil - 2 tsp
15. garam masala - 1/2 tsp
16. cilantro - to garnish

Method:
Heat the ghee in a frying pan and slightly fry the paneer and keep aside.
Add the oil into the remaining ghee and add in the cubed onions and saute on high flame.
When the onions start to brown slightly add in tomato chunks, galric , and ginger - you will grind this later so you can leave the ginger and garlic whole.
Add salt to taste and saute well until all the ingredients are starting to brown and oil starts separating.
Add in cashew nuts and saute.
Lower the flame and add the chilly, corriander,turmeric, garam masala powder and mix well until the raw smell is gone.
Turn the flame off and let the mixture cool slightly.
Add the entire contents of the frying pan into a mixer grinder jar and grind until you get a nice paste.
Return the ground paste into the same frying pan , rinse the blender jar with a cup of water and pour the water into the masala.
Turn the flame on and simmer the gravy.
Add in frozen greenpeas and sugar to taste.
If you like it sweeter add more sugar .
After the green peas has simmered for 5 minutes , addin the fried Paneer cubes and stir well.
Cook for another 5 minutes - by then the gravy should have thickened and some oil should have separated.
Serve garnished with corriander leaves.