Low Fat Mattar Paneer

Normally mattar paneer has a rich creamy gravy. Yes, it is yummylicious, but it comes with a price...I mean saturated fat in the form of cream. This recipe does not use cream. I have noticed, that cashew nuts alone can do the trick. Yes, cashew nuts are fat laden too, but they are rich in good fats and I am asking to add only a few :) Read more about Cahews here



Ingredients:
Paneer - 2 cups
Tomato - 1 big ripe
Tomato puree - 1 tbsp
Onion - 1 medium
Ginger garlic paste - 1 tsp
Frozen peas - 1 cup
Cashews - 5-8 soaked in water (or milk)
Oil to cook
Spices
Salt - as per your taste
Red pepper - 1/4 tsp
Garam masala - 1tsp
Corriander powder - 1/2 tbsp
Turmeric - 1 tsp
Cumin seeds -1 tsp

Method:

1. Prepare paneer in advance by following the recipe here or buy it from a store  
2. Finely chop onions and tomatoes
3. Heat oil, add cumin seeds and wait till it starts to crackle. Now add chopped onions and cook till they are pinkish. Add ginger garlic paste and cook for 1 minute. 
4. Add chopped tomatoes and tomato puree followed by adding all the spices.
5. Cook the paste on low heat till the oil separates
6. Now add water to the desired consistency and blend the paste using a hand blender 
7. Once it starts to boil , add peas and cubed paneer pieces. Cover the lid and cook for 5 minutes.
8. Now make a paste of saoked cashews and add it to the gravy. As soon as you add the cashew paste, the color of curry changes. Cook the curry covered on low heat for 20 minutes. 
9. Garnish with cilantro leaves and serve with plain rice, or naan