Matar Paneer

Ingredients
Paneer          250 gms
Green Peas   250 gms (shelled)
Yogurt           125 gms
Spices:
1  teaspoon red chilli powder
1 teaspoon coriander powder
1/4  teaspoon turmeric powder
1 1/2 teaspoon salt
A pinch of hing powder
3 tablespoon Ghee (clarified butter)
For making thick gravy
2 tomatoes
10 pieces of cashew
Thaw the paneer after taking out of freezer for 30 minutes.Now cut into 1/2 " cubes and keep aside.
yogurt gravy
Put the pan on heat and pour ghee in it .When it is hot then add hing powder +all the spices and then add yogurt.Stir well till yogurt gets fried with spices and then add two cups of warm water in it.Let it simmer for 3 to 4 minutes.
Gravy with tomato and yogurt
Cut two tomatoes in small pieces.
Make paste of 10 cashews in a mortar pestel.
Put the pan on heat and pour ghee in it. When it is hot then add hing powder +all the spices and tomato pieces then add yogurt. Stir well till all the ingredients  gets fried with spices. Now add cashew paste and stir. Add two cups of hot water and let it boil.
Now add paneer cubes and peas to it. After 5 minutes when peas and paneer absorbs the spices then switch off the flame or heat.
Pour the sabji in a serving bowl and garnish with finely chopped fresh green coriander leaves. Serve it with roti or paratha.
Tips etc.:
1. Thawing the paneer is necessary for getting good cubes and not the crumbs.
2. Cashew paste will help in changing the consistency of the gravy and will give a  buttery taste.