250 g Cottage Cheese (Paneer)
1 whole onion chopped
3 Tomatoes pureed
1 cup green peas boiled
Half cup coriander chopped
Half cup cashew paste
2 tsp Ginger garlic paste
1 tsp turmeric powder
1 tsp Garam masala powder
1 tsp Red chilly powder
1tsp Cumin seeds
2 tbsp Milk
Can even substitute it for 1 tbsp of cream if you want creamy consistency.
Oil for frying and for gravy
Salt to taste.
A pinch of sugar.
- Cut the Paneer(cottage cheese) into blocks, Heat oil and deep fry the paneer till light golden brown, do not make them red as they tend to become hard soon after frying. Set aside.
- Heat oil in a non stick pan, or if preferably iron pan. Add cumin seeds, after they start popping up add the chopped onion fry till it’s translucent.
- Add the ginger garlic paste and fry till light brown.
- Add turmeric powder, red chilly powder, garam masala powder. Fry all this for 2min * very important, don’t let it burn or else it will taste pungent and bitter.
- Add the tomato puree to the frying mixture and stir continuously for 3 to 4 min till the tomatoes are cooked.
- Add the green peas and stir continuously and close the lid over the pan for about 1 min.
- Open the lid and add the cashew paste to it, stir gently. Again close the lid for 1 min.
- Open the lid then add the fried paneer to it and chopped coriander to it, stir thoroughly and close the lid once again for about 3 to 5 min.
- This process of closing the lid and opening it is done so that every time we add one main ingredient that is either green peas or cashew paste or paneer, we make sure that they get enough steam from the seasoning and their alone taste gets mixed up in the flavor giving the food its authentic taste.
- At last open the lid and add a pinch of sugar and milk or cream. Stir it properly, this time do not close the lid, Because, if you have added cream to the mixture or milk, they tend to leave oil and that will make your dish ruin and excess oily. Keep stiring for another 3 min and turn off the flame.
- Serve hot with bread, Indian bread or rice.
How to make Garam Masala:
Well this is a best thing to do, if your city lacks in spices i.e. If you get spices very rarely. You need all the spices at their equal quantity, that is if you take cloves 20 g you need to take all the spices in that proportion itself. You need main spices as Cloves, Black pepper, White pepper, Cinnamon, Cumin, Green Cardamom; Black Cardamom etc. roast these spices on a hot pan without any oil for about 5 min. Let them cool and then grind them to a fine powder. This can last for months and you can also use it for any type of curry either chicken, vegetables or anything. This gives best taste to your food, but you see they should be added in very limited quantity as they are spices.
HOW TO MAKE TOMATO PUREE:
You need to boil the tomatoes, while boiling close a lid on the pan. Later on after cooling the boiled tomatoes remove off the skin. And even preferably the seeds inside (optional). Grind this to a fine paste; you can even add 1 or half pinch of sugar to it.
HOW TO MAKE CASHEW PASTE:
Soak the required amount of cashew in milk preferably or in water for about half an hour to 1 hour, the cashews will soak up the milk and bulge out. Grind these cashews to fine paste. You can add little milk or water if required for the lighter consistency.