This is yet another North Indian style curry that goes well with rice as well as Chapathi. The procedure is fairly easy, though a little time consuming. This recipe is from one of my favorite food blogs Jeyashri’s Kitchen. I’ve only added few paneer pieces which was not in the original recipe.
Green Peas - either frozen or cooked
Onion - 2 medium
Tomato - 1 large
Cilantro - handful
Green Chilli - 3-4
Garlic - 2 pods
Cashew Nuts - 5
Yogurt - 1 Tblsp
Milk - 1/2 cup
Kasoori methi - 1/4 tsp
Garam masala - 2 pinches
Paneer - few pieces(optional)
If using fresh peas, boil it in water until cooked.
If using paneer, shallow fry them in a pan and keep it aside.
Soak the cashews in warm water for 10 min(or soak in cold water for 1/2 an hour).
Roughly chop onions and tomatoes. In a pan, add oil and lightly sauté all the ingredients under ‘to fry’.
Let it cool a little bit. Then grind the sauteed mixture along with soaked cashews and yoghurt. (Original recipe asks for grinding onion-tomato mixture and cashews-yoghurt mixture separately).
In a pan add oil. Add the ground paste/s. Mix well and sauté for few minutes. Now add frozen/cooked peas. Add milk and water to get the gravy consistency. The gravy will be little watery at this stage. Add salt. Cover and cook for few minutes.
Add kasoori methi and paneer in the end and boil. Garnish with cilantro.
Serve with chapathi or fried/jeera rice.