Matar Paneer

INGREDIENTS:
6 paneer chunks about 1-1/2 x 1 x 1/2 inch each
1/4 cup oil
1 medium onion, chopped fine
1 tablespoon garlic/ginger paste, or 3 garlic cloves,
mashed 1 piece fresh ginger
size of walnut
minced 1 large tomato, chopped

Dry Masala:
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon red chili powder
1/4 teaspoon turmeric
1/2 teaspoon garam masala
1/4 cup water
3 cups fresh shelled green peas (or substitute 2 packages frozen)
1 tablespoon cashew nuts,
ground to a paste with a bit of water
Salt and freshly ground pepper to taste

METHOD:
- Prepare the cheese chunks, and in a wok or heavy skillet fry them in hot oil until golden.
- Remove with slotted spoon and set aside to drain on a paper towel.
- In the remaining oil sauté the chopped onion until it begins to turn brown.
- Do not scorch.
- Add the garlic/ginger paste and bhoona 2 minutes.
- Add the chopped tomato and bhoona 5 minutes to achieve a thick gravy.
- Add the dry masala and bhoona 3 minutes more. (NOTE: If the sauce is lumpy at this stage, puree it in a blender and continue.)
- Add 1/4 cup water, then stir in the peas.
- Add the paneer cubes and bhoona 2 minutes.
- Stir in the cashew paste, add salt, pepper. - Serve at once.