As one is aware any shahi dish is quite rich with a gravy based on dry fruits such as almonds, melon seeds and cashew added along with a dairy product like yogurt, curds or cream. Sometimes I do wonder how the nawabs lived on rich bases of this kind forever!
S is an anti-yogurt man and naturally any dish made for him has to be devoid of yogurt (at least explicitly!)
I decided to add peas too as all of us love peas in any dish
Ingredients (For 4 servings)
- Cottage cheese/Paneer (cut into cubes) 300 g
- Dried red chilli (Kashmiri or Bydage) 8
- Green cardamom or black cardamom 2
- Soaked cashew 10 or 12
- Almonds soaked (optional) 10
- Cnion 2 big or 3 medium-sized cut into slices
- Tomatoes (chopped) 4 medium or 2 big ones
- Ginger (finely chopped) 2″ piece
- Beaten curd or milk ½ cup
- Bay leaf 1
- Cumin seeds 1 tsp
- Oil 2 tbsp
- Cumin Powder ½ tsp
- Turmeric powder ½ tsp
- Chilli Powder ½ tsp
- Garam Masala ½ tsp
- Salt 1 tsp
- Water ½ cup
- Dried kasoori methi (finely crushed) 1 tsp
- Coriander leaves (finely chopped) 1 tbsp
- In a wok heat 1 tbsp of oil and saute onions till they start looking translucent. Add the red chilies and cardamom and saute for 2 minutes before adding the diced tomatoes to it.
- When the tomatoes soften add the cashew and let the mix cool to room temperature. Add the finely chopped ginger to this mix and puree to a fine paste in a blender.
- While the mix for the puree is cooling heat the remaining oil in a wok and temper with cumin seeds, add the bay leaf and saute on low flame for a few seconds before adding the turmeric powder, chili powder garam masala, and salt.
- When the raw smell is gone add the finely blended puree and let it start bubbling. At this stage add the finely crushed methi and cook for a minute before adding water.
- When the gravy starts bubbling add paneer and cook for 5 minutes. Add water and keep on low flame for a couple of minutes. Remove from fire and garnish with coriander leaves.
- Serve hot with chapathis.
- If you like to get a smooth silky texture as obtained in the restaurants strain the ground puree through a colander before transferring to the wok.