Paneer and curry
½ kg paneer
¼ kg shlled fresh or frozen peas
One teaspoon ginger and garlic paste
Four red chillies
One inch piece of cinnamon
Twenty cashew seeds
Ten black peppers
One tea spoon jeera
One tea spoon coriander seeds
Quarter tea spoon haldi
One big onion
Four big ripe tomatoes
In a mixer reduce to a pulp one onion and the four tomatoes. Add some oil in a pan and pour in the mixture. Let the raw taste of the onion and tomato cook out for about seven to ten minutes. You might need to add about quarter cup water.
While this is happening fry in some oil the paneer which you have diced and set this aside. You just need to colour it a bit. You can soak this cooked paneer in warm water and use the same water into the dish. If you paneer is not great this keeps the paneer nice and moist. I did not fry the paneer in this dish.
Grind the ingredients for the masala to a paste. Now in a pot add some oil and then the masala. Add a bit of water and cook the masala for two minutes. To this add the tomato and onion mixture which by now has lost its overpowering raw flavor and cook the two mixtures together till you get a nice gravy. When this gravy has cooked (you will know since the oil begins to float on the surface) add the paneer (with a little paneer water if you have soaked it in water as the paneer releases its flavor in the water too) and the peas
Cook this for a while till all the flavours marry. If you have used frozen peas go easy on the cooking at this stage as you will end up with a mash. If using frozen peas just drop them in a minute before the dish is done. The heat will do the rest.