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Ingredients:
2 cups mutter (green peas),
1 cup paneer (cottage cheese); cubed,
1 large onion; ground to paste,
1 tomato; pureed,
1 tsp jeera (cumin seeds),
2 tbsp yogurt; well beaten,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
3/4 tsp Punjabi garam masala,
5 cashew nuts,
1 tsp poppy seeds,
1 tsp melon seeds,
Salt to taste,
Chopped coriander leaves to garnish,
Oil for tempering.

Method:
Grind together cashew nuts, poppy seeds and melon seeds to a smooth paste. Heat oil in a kadhai (wok) add jeera and let it splutter, then add the onion paste and let it fry till it changes it color and is fragrant. Then add turmeric powder, red chilli powder and fry for 2 minutes. Then add the tomato puree and let it cook till the gravy starts leaving oil from the sides of the kadhai. Then add the cashew paste and fry for 2 minutes. Then add the peas and mix, add water and cover and cook till peas are tender. Meanwhile heat another pan and add oil. Then fry the paneer cubes from al sides till they turn golden, drain and set aside. When peas are cooked add beaten yogurt, Punjabi garam masala and fried paneer cubes. Mix and let it cook for few minutes. Remove from flame, garnish with coriander leaves and serve with parathas.

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