Paneer Matar Masala

Prep work : Soak the cashews in 1/2 cup of water for 10 minutes and blend into smooth paste. Slit the tomatoes and boil in enough water for 10 minutes . Cool them slightly, Peel and discard its skin and blend into a smooth puree. Dice the Paneer to cubes and add them to a bowl of warm water until needed. This softens the Paneer.Do this only when using store bought Paneer. If using fresh peas boil them and set ready. I used frozen so microwaved on high for a minute.

Prepare the Curry : To a non stick pan add the butter and oil. Once hot add the whole spices the black cardamom, Cloves, bay leaf and shahi jeera. As they turn aromatic and black Cumin splutters add the chopped onion and ginger garlic paste.

Saute until onions turn pinkish in colour. Stir in the powdered spices the Turmeric ,red chilli, coriander, cumin, garam masala powders. Fry them for a minute and add the pureed tomato along with concentrated tomato paste.

Stir well and cook on medium heat covered until oil droplets are formed on top and most of the moisture from the puree evaporates. Later stir in the chopped cilantro and mix well.

Pour in the blend cashew nut paste along with the full fat milk and give them a good stir.

Cook it covered and bring to a gentle boil. Later add the salt, diced paneer and boiled green peas.

Mix them good and adjust it's consistency by adding water if needed. It thickens further when cooled to room temperature so add the liquids accordingly.

Cover and simmer for 5 to 6 minutes until slightly thick and resemble gravy like. Add the crushed masoori methi leaves and honey.

Stir and cook further for a couple more minutes.