For the Matar Paneer Masala:
3 tomatoes, roughly-chopped
1 white onion, roughly-chopped
2 green chilies, roughly-chopped
½ inch ginger, roughly-chopped
2 to 3 garlic, roughly-chopped
15 g fresh coriander leaves, roughly-chopped
4 to 5 whole black peppercorns
2 to 3 cloves
½ inch cinnamon
3 g coriander seeds
For the Matar Paneer:
250 to 300 g Paneer (cottage cheese)
200 g Matar (pea), fresh or frozen
300 ml water
30 g cashew paste (30 g cashews boiled in 50 ml water and blended into a fine paste)
3 g cumin seeds
2 g turmeric powder
3 g red chili powder
3 g Garam Masala powder
5 g sugar
15 g Ghee
3 to 4 g salt to taste
For garnishing:
few sprigs of fresh coriander
Serve the Matar Paneer hot and garnish with a few sprigs of coriander