Directions

• Take I tbsp oil in a pan and heat
• Add the cloves, cumin, cinnamon and once its fragrant in 15-30 secs, add the minced garlic and ginger
• Add the fenugreek seeds
• The tomatoes and cashews are added soon after and sauteed
• After the liquid is reduced in a few minutes, allow the mixture to cool
• Cut the paneer into cubes and saute in a little oil for a minute or so and keep ready
• Blend the cooled tomato mixture into a nice smooth paste with one cup water
• Heat 1 tbsp oil in a clean pan and add ¼ tsp cumin seeds till they are roasted and then add the creamy tomato mixture
• Add ½ -1 cup water at this time
• Add turmeric powder, chilly powder, salt and cook for 3-4 minutes
• Next add the cubed paneer and the peas and cook covered for 3-5 mins on a medium flame stirring to prevent the gravy from burning
• Now add the sugar and ¼ tsp garam masala powder
• Its optional to add some cream to make the gravy even creamier and switch off the stove