Serves: 4 
| Ingredient | Qty | Prep |
| Paneer | 400 g | diced and roasted |
| Tomato | 1 can | divide |
| Onion | 2 large | chopped finely |
| Peas | 1 cup | |
| Tomato paste | 3 oz | half can |
| Red chili powder | to taste | |
| Coriander powder | to taste | |
| Turmeric | a pinch | |
| Garam masala | to taste | |
| Water | as needed | |
| Butter | for frying | |
| Cilantro | for garnish | |
| Fresh cream | for garnish | optional |
| For Paste: | ||
| Cashew | 1/2 cup | |
| Khus-Khus | 1/3 cup | |
| Cumin | 1.5 tsp | grind to paste |
Method:
- Fry onions in butter till they become transparent
- Add the tomato paste and cook for 8-10 min till it turns brick red, deglazing with splashes of water in between
- Meanwhile puree half tomatoes along with cashew paste
- Add remaining tomatoes and salt to pan and cook
- Add the coriander, chili and turmeric powders and mix
- Add cashew paste, peas and cook for 5 minutes on medium flame, with lid
- Continue cooking until vegetables are done
- Add the roasted paneer and garam masala and mix
- Garnish with cilantro, butter and cream
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