Paneer Mutter (peas)

When I asked my son what he wanted for dinner he mentioned Paneer and roti. I was thinking what to do.. Of course wanted to do something that I haven't posted yet. So decided to do paneer mutter. I have done this couple of times before. Since my 2nd son is not a big fan of Peas dish with peas is very rare at our house hold. Even this time I had to take out the gravy before I add peas to it. Rest of the family loved it. It can go well with jeera rice / any other pulav also

Onion -2 (Dice into 1/2 inch pieces)
Tomatoes -2 (cut into 1/2 inch pieces)
Ginger / Garlic paste - 1 teaspoon
Fennel seeds - 1 teaspoon
Cashew nuts - 10-12 pieces
Poppy Seeds - 1/2 teaspoon
Paneer - 1.5 to 2 cups
Peas - 3/4 Cup
Red chili powder - 1.5 to 2 teaspoon
Garam masala - 1/2 teaspoon
Coriander powder - 3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Salt per taste
Oil - 1 tablespoon
Coriander leaves - 1 tablespoon (finely chopped)
Cumin seeds - 1 teaspoon


Heat 1/4 teaspoon oil in the kada. Fry the Paneer and keep it aside. Soak Cashew nuts and poppy seeds at least 15 mins in 1/2 cup water. Thaw Peas to room tempature and microwave it for 2 mins. Keep it aside
Heat 1 teapoon of oil in the kada. Add onion and fry till it is slight brown color. Add Tomatoes, ginger garlic paste and fennel seeds. Fry till raw smell goes of and it is mushy. Switch off the flame and when it cool down add soaked cashew and poppy seeds and grind to smooth paste
Heat rest of the oil in the kada. When it is hot add cumin seeds. Let it crackle. Add grinded paste and fry for 2  mins. Add chili powder, coriander powder, turmeric powder, garam masala and salt. Fry till it is nice aroma comes. Add fried Paneer and let it boil for 3-5 mins. Add peas and cook for another 5 mins.
Garnish it with coriander leaves. Serve hot with rice / roti.