Creamy Mutter Paneer (Peas and Indian Cheese Curry)

Directions

1. Step 1

   Cut paneer into 1-inch cubes. Soak cashews in warm water for 15 minutes. Chop onion, tomatoes, and green chili.

2. Step 2

   Heat 1 tbsp oil/ghee in a pan. Lightly fry paneer cubes until golden (optional, for firmer paneer). Set aside. In the same pan, sauté chopped onion until translucent.

3. Step 3

   Add ginger-garlic paste and green chili, sauté for 1 minute. Add chopped tomatoes and cook until soft and mushy, about 5-7 minutes.

4. Step 4

   Let the mixture cool slightly. Blend it with soaked cashews and a little water to form a smooth paste. Strain for an extra smooth gravy (optional).

5. Step 5

   Heat remaining oil/ghee in the same pan. Pour in the blended paste and cook for 5-7 minutes, stirring, until oil starts to separate.

6. Step 6

   Stir in turmeric, cumin, coriander powders, and salt. Cook for 1 minute until fragrant.

7. Step 7

   Add green peas and about 0.5 cup water. Bring to a simmer, cover, and cook for 5-7 minutes until peas are tender.

8. Step 8

   Add fried paneer cubes, garam masala, and heavy cream. Simmer for 2-3 minutes. Garnish with fresh cilantro and serve with naan or rice.