Ingredients:

Onion – 4 to 5 chopped

Tomato – 3 nos

Green chillies – 3 slit

Ginger garlic paste – 3 tbsp

Panner – 1 whole pack

Green peas – 200 g

Masala powders

Chilli powder  – 2 1/2 tbsp

Turmeric powder- ½ tsp

Roasted cumin powder – 2 tbsp

Cumin seeds- 1 tsp

Cardamom – 1 no

Kasuri methi – 3 to 4 pinches

Ghee or butter – 5 to 6 tbsp

Milk – ½ glass

Poppy seeds and cashew paste – 5 tbsp

Salt – to taste

Method:

First, sauté the onions leaving few teaspoons of it to use while seasoning. Sauté till the raw smell goes, grind the onion to a paste. Do the same to the tomatoes as well. Keep both separately. Now heat a pan add the butter or ghee to the pan , once it’s hot add whole cumin seeds and cardamom followed by ginger garlic paste, sauté for few mins, then add the left over chopped onions and sauté till its golden brown , now add the green chillies. Once it is sauté for few seconds, add the onion paste and keep stirring till the mixture is well blend together with other ingredients and cook well to give a good aroma. At this stage add all the masala powders(turmeric,cumin seeds pd,chilli pd) and salt , mix well with the onion mixture. Sauté till the oil separates from the mixture, at that stage add the tomato paste and blend the mixtures thoroughly. Keep it in low flame for few minutes. Now add the cashew poppy seeds paste and mix well. Again keep it in low flame for few minutes. Now add the cubed and fried panner and boiled green peas, mix well. Now add kasuri methi, little cumin seeds powder and the half glass milk. Mix it thoroughly and keep it in stove for few minutes and later remove it from the flame. Serve hot with butter nan or butter rotis.