1 cup fresh or frozen green peas(matar)
3/4 cup(1/2 inch cubed)
1 medium onion,finely chopped
1 green chilli,chopped
2-3 cloves of garlic
1/2 inch piece of ginger,chopped
2 medium tomatoes,roughly chopped
5-6 cashew nuts,soaked in hot water for 20-30 minutes
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon garam masala powder
For shallow frying + 2 tablespoons oil or ghee(clafified butter)
1/2 cup + 2 tablespoons water
salt to taste
Directions:
1.Grind onion,green chilli,ginger and galic together in the small chutney jar of a grinder to make medium coarse paste.Grind the tomatoes to make tomato puree.Grind cashew nuts with 2 tablespoons water until smooth paste.
2.Heat 2 tablespoons oil in the same pan/kadai over medium flame.add crushed onion paste(prepared in step-1)and salt(only for onion paste,it helps to cook onion faster).Saute it until oil starts to separate or it turns translucent.It will take around 5-7 minutes.
3.Add tomato puree(prepared in step-1)and cook on medium flame until oil starts to separate,for approx.5-6 minutes.
4.Add red chilli powder,turmeric powder,coriander powder,garam masala powder and salt.
5.Stir and cook for a minute.Add cashew nuts paste(prepared in step-1).
6.Stir and cook for 1-2 minutes.
7.Add boiled peas and 1/2 cup water;mix properly and cook for 2-3 minutes.
8.Add panner cubes and cook for 2-3 minutes.we have added plain panner cubes but you can add shallow fried panner to enchance the flavor.
9.Turn off flame and transfer prepared curry to a serving bowl.Matar panner is ready.serve it with butter kulcha,cucumber tomato onion salad and gajar halwa for a complete meal.