Step-by-Step Instructions

1. 1.Prepare Paneer and Peas

   If using frozen paneer, take it out of the freezer and soak it in water for about 15 minutes to soften. If using frozen green peas, also soak them in water for about 15 minutes to thaw. Drain the water completely from both before use.

2. 2.Prepare Spice Mix

   In a dry bowl, combine 1/2 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp cumin powder (roasted and powdered), 1/4 tsp turmeric powder, 1/2 tsp Kashmiri chili powder, 1/4 tsp normal chili powder, and 2 pinches of hing. Mix all the dry spices thoroughly and set aside.

3. 3.Prepare Tomato Puree

   Blend 3 medium tomatoes, 1/2 tsp chopped ginger, and 3 green chilies into a smooth paste. Strain the paste through a sieve to remove any seeds or skin, ensuring a smooth gravy texture. Set aside.

4. 4.Assemble in Pressure Cooker

   Place a pressure cooker on the stove. Add 2 tbsp refined oil and swirl it around to coat the bottom. Add 2 tbsp water. Pour in the prepared tomato-ginger-chili puree. Add the thawed green peas and paneer cubes. Sprinkle the mixed dry spices evenly over the ingredients. Crush some kasuri methi between your palms and sprinkle it over. Add chopped coriander leaves and salt to taste.

5. 5.Pressure Cook

   Close the pressure cooker lid. Cook on high flame until 3 whistles. Once 3 whistles are achieved, turn off the stove and move the cooker to a cooler burner. Allow the pressure to release naturally and completely before opening the lid.

6. 6.Adjust Consistency and Seasoning

   Once the pressure is released, open the cooker. If the gravy is too thick, add 1/2 cup hot water and bring it to a boil. Taste and adjust salt if needed. Add 1/2 tsp sugar (optional) to balance the flavors. If desired, add 1 tbsp butter for richness and a North Indian flavor. If using, add the cashew paste (15 cashews soaked and ground with a little water) and mix gently.

7. 7.Simmer and Garnish

   If cashew paste was added, simmer the curry on low heat for 2 minutes to cook off the raw taste. Turn off the stove. Garnish with a final sprinkle of crushed kasuri methi and fresh chopped coriander leaves. Optionally, slit 2 green chilies and place them on top for added aroma.

8. 8.Serve

   Close the lid and let it rest for 5 minutes for the flavors to meld. Serve hot with rice, roti, naan, or paratha.