|Big tomato||2 nos|
|Garlic||2 -4 nos|
|cashew nut||10 nos|
|Fresh Cream||1/2 cup|
|Red chilli powder||1 tsp|
|Garam masala powder||1 tsp|
|Coriander powder||3/4 tsp|
|Cinnamon||1 inch piece|
Heat oil in a non stick pan.
Drop in paneer cubes batch by batch.
Fry until we get a light brown color.
Drain the paneer pieces onto the kitchen towel and drop them into the boiling water containing a bit of salt and turmeric .
To keep the paneer soft, let them soak in for atleast 5 minutes.
Soak cashew nut in warm water for 1/2 an hour and grind to a smooth paste, keep aside.
Heat butter in a non stick pan , add bay leaf, cloves ,cardamom and sauté for a minute.
Drop the tomato in the boiling water,and let it cook until the tomato skin peel out from the tomato.
Now remove the skin from the tomato , then make a smooth paste by grinding the cooked tomato , onion, ginger, garlic.
Now add the grinded paste and cashew paste into pan , cook for a minute.
Then add all the powders turmeric, cumin, coriander, garam masala and salt .Cook until oil separates from the masala.
Now add the heavy cream and allow it to boil. Add in Peas , paneer and the salt and cook for another 10 minutes.