Preparations:

Clean & Chop Coriander, ginger and keep them aside. Peel garlic and Onions and chop them finely. Similarly wash, clean and chop the tomatoes and keep them aside.

Paste:

Heat a pan and add oil to it. When oil is hot add cashew nuts. Fry them till golden in color. Take them out into a plate separately. Mix all the spices (Caraway Seeds, Cinnamon, Cloves, Big Cardamom, and Star Anise) in a plate. Add these spices to the hot oil and fry. Add chopped onions, garlic and ginger and fry till golden in color. Then add soya granules and chopped tomato pieces and mix well. Now finally add the fried cashew nuts and mix well. Cook covered on slow flame till tomatoes are cooked. When cooked keep this mixture aside to cool. Grind the above mixture, with some water added, to a smooth paste. Paste should be very fine so grind the mixture till smooth.

Method:

Heat oil in a pan, add the paste and fry. Fry for some time and add coriander powder, red chili powder and turmeric powder. Mix well and fry for a while. Now add milk little by little stirring all the while. As the milk dries up the gravy becomes thick. So add little milk and stir. When the mixture is dry add some more milk and stir. Like this stir till all the milk is exhausted. If the gravy is thick add some water and mix. Check the consistency while adding water—it should not be thick or too thin. Now add the green peas and mix well. Add salt to the gravy and mix well. Now cook covered on slow flame till the green peas are cooked. Now add the Paneer pieces and mix gently. If required add some water. Let it cook on slow flame for some time. Meanwhile, dry roast the KasooriMethi. Rub the dried KasooriMethi with your fingers and make it into powder. Add this KasooriMethi Powder to the dish and mix well. Transfer this curry to a serving bowl. Garnish with chopped coriander leaves and serve hot.

This Paneer dish can be served with Rotis, Parathas, Fried Rice, Pulao etc…

Tip:

For rich taste add 3tbsps cream before serving. You can deep fry the Paneer pieces for party serving.

Point to Be Noted:

Here I have added soya granules instead of cream to cut down the calories. This not only thickens the gravy but is light on stomach. As soya is neutral in taste, it mixes well with all dishes without compromising in taste.