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.