Mattar Paneer Recipe with Yellow Curry Peas and Cottage

Take cashew nuts, almonds, poppy seeds, melon seeds, put it in to the hot water and boil for 25 minutes, then let it cool down put them into the blender and add fried onions, make a paste. Heat oil in a pan add cloves, cinnamon, cardamom, bayleaves, add cumin seeds, saut it and add ginger garlic paste, turmeric, cook this till raw flavour is gone, add tomato puree, one green chilly, cook this for 5 minutes, then add prepared paste of nuts, add coriander powder, cumin powder, chilly powder, salt, add water and keeps stirring while cooking the gravy so it does not burn, add curd, mix it well and put the lid on and let it cook for 25 to 30 minutes in a slow flame. Then add green peas (boiled/ frozen), paneer, kasoori methi powder, garam masala powder, put the lid on and once it comes to boil add cream mix it well and switch off the flame.

Serve this with naan or soft bread.