Shahi Matar Paneer (Green Peas n’ Cottage cheese in Gravy)

We start with the most popular and relished Indian curry of North India. This is synonymous with the Mughals who ruled India for a long time. Their culinary practice was rich and unique hence forth the name Shahi Matar Paneer.
Ingredients:
450gms shelled Matar (green peas) 250gms Paneer
2 medium onions (finely chopped) 8 cloves garlic (grated)1 tbsp ginger( grated) 2 green chilies (chopped)250gms tomatoes (grated)Salt To Taste 1cup fresh cream/ Malai
2 tsp cashew nut paste 1 tsp cumin seeds 1 tsp turmeric powder
1/2 tsp red chili powder
½ tsp degi mirch powder
1tsp coriander powder
1tspGaram masala grounded coarsely 4 bay leaves 2 cups water 1/2 cup ghee / vegetable oil To Garnish : Chopped coriander leaves

Method:
Cut the paneer into 1-inch cubes. Heat the ghee in a frying pan. Fry the paneer light brown and remove to drain on a plate. Add the grated garlic to the ghee in the pan, then add ginger to it and finally the onions. Fry them till golden brown. Add the bay leaves and garam masala to it. Stir fry for a while. Add cumin seeds, turmeric powder, chili powder, coriander powder and degi mirch to the mixture. Once the ghee starts separating add grated tomatoes, cream and cashew nut paste to it. Add the paneer and mutter (peas) and fry it in the gravy. Add water and let it simmer till peas are done. Serve garnished with fresh coriander leaves and cream.