Mattar Paneer

• Paneer     - 16 oz
• Green Peas     - 2 c
• Onion (medium, chopped)      - 1
• Ginger-Garlic Paste      - 1/2 tsp
• Butter     - 4oz
• Tomato Sauce      - 6 oz
• Cashews(soaked)      - 1/4 c
• Heavy Cream(optional)      - 1/4 c
• Cilantro (chopped)      - 1/2 c
• Veg. Oil      - 3 Tbsp
• Chilli pwdr     - 1/2 tsp
• Turmeric     - 1/4 tsp
• Salt (to taste)     - 1 tsp
• Kasthori Methi (crushed)     - 1 tsp
• Garam Masala pwdr      - 1/4 tsp

Whole Spices :

• Cardamom     - 6
• Cinammon      - 1 inch
• Shah Jeera     - 1/4 tsp
• Jadipathri (crushed)      - 1 pinch
• Star-Anise     - 1

1. Grind the Cashew into paste and Cube the paneer and keep side.
2. Heat the Oil in a non-stick pot on medium flame.
3. Add the Whole Spices followed by Chopped Onions. Fry till Onions turn transparent. Then add the Ginger-Garlic Paste and fry for 2 mins.
4. Add all spices, followed by the Green-Peas. Add Water and let this boil.
5. Simmer this for 10 mins. Add the Tomato-paste and let it boil.
6. Then add the Cubed Paneer and let it all boil and then simmer for 5 mins.
7. Add the Butter and Cashew-Paste . Simmer this for 5 mins . Add the Heavy Cream, Crushed Kasthori Methi, and take it off the flame.

Serve hot with Parathas or Fried Rice.
Tip : The paneer can be fried in little oil before adding it to the curry.