Mattar Paneer

1/4 Cup Cashew Pieces, Chopped	1/2 Cup Water
1 Large Onion, Chopped	1/4 Cup Chopped Green Chiles, Optional
1/2 Teaspoon Salt	2 Teaspoons Cumin Powder
1 Teaspoon Turmeric	2 Teaspoons Coriander Powder
1 Tablespoon Ginger Garlic Paste	1 Teaspoon Chili Powder
3 Medium Tomatoes, Chopped	2 Teaspoons Kastoor Methi*
2 Bay Leaves	1 Cup Peas
2 Inches Cinnamon Stick	1/2 Pound Paneer, Cubed
1/4 Teaspoon Ground Cardamom	1/4 Cup Coriander Leaves, Chopped
3 Whole Cloves	2/3 Cup Heavy Cream
1/4 Teaspoon Mace (Or Nutmeg)	Oil
1 Teaspoon Cumin Seed

Heat oil in frying pan. Sauté cashews slightly. Add chopped onion and salt, and sauté until translucent. Add turmeric and ginger garlic paste; cook a bit until golden in color. Add tomatoes and cook until soft. Blend tomato mixture until smooth. Set aside.

Heat a couple tablespoons oil, add "garam masala" (bay leaves, cinnamon sticks, cardamom, cloves and mace) and cumin seed, sauté slightly.

Note: You may substitute 1 Teaspoon garam masala powder for whole garam masala spices. Add it in with the other powdered spices below.

Pour in tomato puree and water, and mix well. Add green chilies, if desired, cumin powder, coriander powder, chili powder, and garam masala powder (if not using whole garam masala spices above.) Simmer 15 minutes over medium heat.

Crush kastoor methi (*Dried Fenugreek Leaves) into a powder and add to sauce, simmer 10 minutes more. Add peas, simmer 5 minutes, then add paneer and simmer a couple minutes more. Stir in coriander leaves and cream. Simmer a bit more to heat through. Serve hot.

Transcribed as best as possible by April Ferre from www.vahrehvah.com, adjust proportions as desired to your own taste.

2011 Recipe - Uma Shanmugasundaram

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"Uma was going to make this for Delandy's going away party to go with Anupama's Jeera and Peas Pulav.  She brought Palak (Spinach) Paneer instead.  In any case, these two authentic Indian recipes make a nice addition to the cookbook!." - April Ferre

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