Makhani Mattar Paneer - cooking recipe

Ingredients

1 (16 ounce) can sweet peas (NOT Salted)
8 ounces indian cottage cheese (Paneer)
2 tablespoons cashews (lightly salted)
1 large red onion, finely chopped
3 -4 garlic cloves, finely chopped
4 green chilies, finely chopped (Not JalapeA os)
1 teaspoon fresh ginger (available in the Ethnic section of most departmental store like Target) or 1 teaspoon for a better test try pickled ginger (available in the Ethnic section of most departmental store like Target)
1 tomatoes, chopped
2 tablespoons fresh cream (can use Half & Half instead)
1/4 teaspoon cumin seed
4 cardamom pods
1 inch cinnamon stick
2 bay leaves
2 tablespoons garam masala
1 tablespoon red chili pepper
1/2 tablespoon coriander powder
1/2 tablespoon cumin powder
salt
2 -3 tablespoons ghee or 2 -3 tablespoons oil

Preparation

Heat deep heavy bottom Wok
Add Cumin Seeds, Cardamom, Bay Leaf & Cinnamon and roast for 3 minutes.
Add Ghee/Oil.
Add Chopped Onion and fry till brown.
Add Chopped Green Chillies, Chopped Garlic & Ginger and Fry.
Fry till the mixture becomes dark brown and Ghee/Oil Seperates.
Add Garam Masala, Red Chilly Powder, Coriander Powder and Cumin Powder and Fry for 5 to 6 minutes.
Add the Cashews and fry for 5 minutes.
Add Tomato and fry till the Masala becomes consistent.
Add Salt and fry for 3 minutes.
Drain the Peas and add to the Masala stirring till the Masala coats the Peas.
Add Paneer and mix again so that the Masala Coats the Paneer.
Add Salt & Water
Amount of water depends upon the consistency of the gravy.
Once the water and the Masala Mixes and comes to a boil
Add the cream and bring the mixture to a boil.