2 cups cubed cottage cheese
1 cup green peas
1.5 cups chopped onions
1 tsp chopped ginger
3 cloves chopped garlic
2 tbsps. chopped cashew pieces
one 14.5 oz can of diced tomatoes or 3-4 fresh tomatoes
1 tsp kasuri methi (dried fenugreek leaves)
1 tsp Kashmiri chilli powder (or paprika)
1/4 to 1/2 tsp regular chilli (cayenne) powder
1 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp tandoori masala powder (optional)
1/2 tsp turmeric powder
1/2 cup low-fat evaporated milk
**or Half and Half, or a combo of milk and cream
1 tsp honey or sugar
1 tbsp butter
1 tbsp oil
cilantro, paneer cubes and cooked peas to garnish
1. Boil 1 cup of the onions. We do this in the microwave by adding 1 tsp water and covering the onions. Cook on high for four minutes. Add the 1/2 cup raw onions, ginger, garlic and cashews and grind to a smooth paste without adding water.
2. If using diced tomatoes from a can, puree it. If using fresh tomatoes, dunk them for a minute in boiling water, skin, chop and blend. We need about 1.75 cups.
3. Heat the oil and butter in a deep pan. Add the onion puree, a pinch of salt and kasuri methi. Fry it on a medium flame until the paste turns light brown and starts drying out a bit (7 minutes or so).
4. Add the Kashmiri and regular chilli powders, turmeric and tomato puree. Cook for five minutes on medium.
5. Add the peas. (If using frozen peas, microwave on HIGH for a minute, just to thaw and add them at the very end)
6. Add the cumin, garam masala and tandoori masala powders. Add salt to taste and cook until the mixture becomes a little thicker than the consistency you desire in the final dish.
7. Add the evaporated milk and honey. Stir, taste for salt and seasonings, then add the paneer cubes (save a few for garnish).
8. Heat it through, turn off the flame.
9. Keep it covered for 15 minutes for the flavours to blend together.