What I used:
16 oz pack of Paneer (Indian cheese) diced to cubes, vegans may substitute this with tofu
1 whole carrot diced
1 cup green peas
2 medium sized onions diced
3 medium sized tomatoes diced
1 tsp red cayenne pepper powder
1/4tsp turmeric powder
1/4tsp cilantro seed powder
1/4tsp cumin powder
1/2tsp sugar
1tsp salt or more if you like
2tsp olive oil to temper
1/4 tsp mustard and cumin seeds
4-6 cashews
Add a little oil in a skillet. On medium heat, fry the onions until they are soft and light brown. Toss in the tomatoes and cook them until they go very soft. Add all the dry powders, and cook on low till you can smell the aroma of cumin and cayenne powder.
Put the mixture into a blender, and let it cool for a while before you turn it on, make a coarse paste.
In the meantime, add some oil back into the same skillet, temper the cumin and mustard seeds, toss in the diced carrots and peas, cook on medium high, stirring constantly, let it cook till the carrot is crunchy, not soft. Now toss the ground paste from the blender, add salt and sugar, cook on medium heat covered. Let it simmer, when the oil begins to separate, add the diced paneer cubes.
You may add a little water, if its too thick. Let it simmer for about 10 minutes. Serve paneer dishes smokin hot, always! If it goes cold by the time you can serve it, run it through the microwave quickly just before its eaten, the paneer will just melt in your mouth :-). I like it with chapathis. Goes good with puris too.