Mattar Paneer

What I used:

Frozen green peas : 1 cup
Paneer (cottage cheese) : 1 cup (small cubes)
Cashew nuts : 1/2 cup
Poppy seeds : 2 tbsp
Onion : 1/2 (Boiled and pureed)
Tomatoes : 2 (Boiled and pureed)
Cardamom : 4
Cinnamon : 1 inch piece (broken into small pieces)
Cloves : 4
Ginger garlic paste : 1 tsp
Kasoori Methi : 1 tbsp
Red chilli powder : 1 to 2 tsp (according to taste)
Garam Masala Powder : 1/4 tsp
Curd / Yoghurt : 2 tbsp
Salt : as required
Sugar : 1 tsp
Chopped coriander : 2 tbsp (for garnishing)
Oil : for frying paneer
Orange food color : a pinch

How I did:

• Heat oil in a heavy bottomed saucepan on medium high, add paneer cubes and deep fry till golden brown.
• Remove from oil and immerse the paneer cubes in a vessel of cold water.  When all the paneer cubes are done, take them into a plate and keep aside.
• Soak the poppy seeds in just enough water for 15 minutes and grind them in a mixer grinder along with cashew nuts into a smooth paste and keep aside.
• Heat 2 tbsp of oil in a skillet,  add cinnamon, cardamom and cloves.  Toss for a while.
• Add ginger garlic paste and saute till the raw smell goes away.
• Add the onion paste and saute for two minutes.  Pour in the tomato puree and cook for a minute.
• At this point, add the green peas and cook till the peas are done.   
• Add the cashew paste, kasoori methi, salt, red chilli powder, garam masala powder, yoghurt, orange food color and sugar and cook for two minutes or so.  
• Finally add the paneer cubes, mix well, adjust the salt and spice powders if needed and switch off the stove.
• Garnish with chopped coriander and serve with chapathis, briyani or fried rice.