Paneer Green Peas Makhani

Ingredients

• 300 grams cottage cheese (paneer), cut into 1 inch cubes
• 1½ cups shelled green peas
• 2 tablespoons oil
• 4-5 garlic cloves, chopped
• 1 inch ginger, roughly chopped
• 1 large onion, thinly sliced
• 2 green chillies, slit
• 1 medium green capsicum, diced
• 2-3 bay leaves
• ½ inch cinnamon 
• 3-4 green cardamoms
• 8-10 cashewnuts
• 1½ tablespoons melon seeds (magaz) 
• 6-8 fresh coriander stems
• ¼ teaspoon white pepper powder
• 2 tablespoons butter
• 1 tablespoon honey
• Salt to taste
• ¼ teaspoon roasted dried fenugreek leaves (kasuri methi) powder
• 2 teaspoons fresh cream + for garnish

Method

1. Heat oil in a non-stick pan, add garlic and ginger, mix and sauté for 1 minute.
2. Add onion and green chillies, mix well and saute till the onion turns translucent. 
3. Add green capsicum, mix and saute for 1-2 minutes. Add bay leaves cinnamon and green cardamoms and mix well. 
4. Add cashewnuts and melon seeds and toss. Add coriander stems, mix and sauté for 1-2 minutes.
5. Add the green peas and mix till well combined. Add ¼ cup water, mix and cook for 1-2 minutes.
6. Add white pepper powder, mix and switch the heat off. Discard the cinnamon, and bay leaves. Allow the mixture to cool slightly.
7. Transfer the green peas mixture into a blender jar and add ½ cup water and blend to a fine paste. 
8. Heat 1½ tablespoons butter in another non-stick pan. Add the blended paste, mix and cook for 1-2 minutes. 
9. Add ½ cup water, mix and cook for 2-3 minutes. 
10. Add honey, salt and roasted dried fenugreek leaves powder.
11. Slide in the paneer pieces and ½ cup water and mix gently. Cover and cook for 1-2 minutes. 
12. Serve hot garnished with fresh cream.