By Rittwik Naskar
Delectable cottage cheese cubes simmered in a tomato rich gravy with seasonal green peas make for an incredible weeknight dinner. A Punjabi winter specialty, here's how to make it at home.
200 gms paneer 1 cup peas 2 tbsp fresh cream and crushed Kasuri methi leaves 1 tsp cumin seeds, ginger garlic paste, and Kashmiri red chilli powder ¼ tsp turmeric powder ½ tsp coriander powder, and garam masala powder 1 tbsp oil, ghee, and coriander leaves 2 onions, cloves, and cardamom pods 4 tomatoes 10-12 cashews and whole black peppercorns 1-inch cinnamon stick ¾ cup water
In a mixer grinder, add the onions, tomatoes, cashews, cardamom, clove, cinnamon, and whole black peppercorns and blend them into a smooth paste.
In a heated pressure cooker, add a tablespoon of each oil and ghee followed by the ginger garlic paste and cumin seeds. When the cumin seeds are browned, add the blended paste.
Rinse the mixer grinder with ¼ cup water and add it to the pot. Cook the paste until the raw smell dissipates and the oil separates to the sides of the pot.
Add in the salt, turmeric powder, coriander powder, and Kashmiri red chilli powder, followed by the green peas along with ½ cup water. Pressure cook on a medium flame for 2 whistles.
Add in the cubed paneer pieces and cook them in the gravy for 3-4 minutes. Garnish with fresh cream, chopped coriander leaves, Kasuri methi, and garam masala powder, give it a mix and serve warm.