250 GRAM ANEER CUT IN SMALL CUBES

200 ML CREAM

10-12 UNSALTED CASHEWS, HALVED TOASTED LIGHTLY

1/4 CUP VEGETABLE OIL

1 DRIED BAY LEAF

1 BLACK CARDAMOM

1 INCH PIECE OF CINNAMON

100 GRAMS ONION FINELY CHOPPED

2 GREEN CHILLIES SLIT

150 GRAMS TOMATO PUREE

2 TBSPNS GARLIC AND GINGER PUREE

1 TBSP FRESH GOOD QUALITY GARAM MASALA

1 CUP FROZEN PEAS

RED CHILLI POWDER AND SALT TO TASTE

METHOD

HEAT OIL ON A MEDIUM FLAME AND SAUTE THE DRIED SPICES FOR A MINUTE. REMOVE AND DISCARD WITH A SLOTTED SPOON.

ADD ONIONS AND GREEN CHILLIES COOK TILL SOFT.

ADD GARLIC GINGER PASTE AND SAUTE AGAIN ABOUT 1 MINUTE.

ADD TOMATOES AND COOK UNTIL SOFT AND PULPY.

ADD GARAM MASALA AND STIR WELL. COOK UNTIL OOIL L;EAVES THE SIDES OF THE MASALA.

ADD A 1/4 TEASPOON CHILLI POWDER. COOK UNTIL PEAS ARE TENDER. DISCARD GREEN CHILLIES. COOL AND PUREE. STIR IN CREAM AND SALT AND RETURN TO A LOW FLAME.

ADD THE PANEER  AND STIR WELL.

ADD MORE CHILLI POWDER AND SALT TO TASTE. LET SIMMER ON A LOW FLAME ABOUT 3-4 MINUTES.

GARNISH WITH CASHEWS.

SERVE WITH BREADS SUCH AS PARATHA, ROTI OR KULCHA.