2½ cups paneer (cottage cheese), cut into cubes lengthwise
¼ cup green peas, boiled or frozen
¼ cup onions, diced
2 tablespoons butter 1 teaspoon chilli powder
2 cups fresh tomato purée
1 teaspoon cumin seed (jeera) powder
½ teaspoon garam masala
¼ cup milk
¼ cup fresh cream
salt to taste
To be ground to a paste:
1 cup onion, chopped
(1") piece ginger
6 to 7 garlic
2 tablespoons broken cashewnuts
1 .Heat the butter in a pan, add the ground paste and cook till it is light brown in color.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the jeera powder, garam masala and 1/4 cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the peas, milk, cream, honey, paneer, salt and allow it to come to a boil.