INGREDIENTS:
Peas- 1 cup
Cottage cheese or Paneer cubes- 1.5 cups
Tomatoes- 2, medium
Ginger- 1” piece, chopped
Green chilies- 2, sliced
Clarified butter/ ghee- 1 tablespoon
Bay leaves/ Tejpatta- 2
Whole dry red chili- 1
Tomato paste- 1 tablespoon
Cloves- 4
Black peppercorns- 6-7
Coriander seeds- 1 teaspoon
Cumin seeds- 1 teaspoon
Fennel seeds- 1 teaspoon
Asafoetida/ Hing- a pinch
Red chili powder- 1 teaspoon
Coriander powder- 1 teaspoon
Garam masala powder- 1 teaspoon
Turmeric- 1 teaspoon
Salt- according to your taste
Kasoori methi- 1.5 teaspoon
DIRECTIONS:
For making the curry let’s start by chopping ginger and chilies.
Next, chop tomatoes and grind them to a smooth purée.
Coarsely ground cloves, peppercorns and coriander seeds with the help of mortar n pestle.
Put ghee in the pressure cooker and let it become hot.
Add in cumin seeds and fennel seeds. Add in grounded cloves, peppercorns and coriander seeds also.
Sauté till they splutter.
Next, add chopped ginger, green chilies, whole red chili and bay leaves.
Sauté everything well.
Add in a pinch of asafoetida and mix well.
After that add in tomato purée. Mix well.
Next, add tomate paste and all the masalas powders- red chili powder, turmeric, garam masala and coriander powder.
Give it a good mix.
Sauté for 3-4 minutes or more on a low to medium flame till the oil separates from the paste.
Then add the peas or matar. Stir again.
Add in paneer cubes. Mix everything well.
Add 2 cups of water and season with salt.
Add in kasoori methi and mix well.
Cover the cooker tightly with the lid and pressure cook the curry.
Cook for about 3 to 4 whistles.
When the pressure drops on its own, open the lid of the pressure cooker.
If the curry appears thin, then simmer till it reaches the desired consistency. The consistency is medium and neither thick nor thin.
If the gravy appears thick, then add some water and let it cook on low flame for 4-5 minutes.
Garnish it with coriander leaves.
Serve it with Chapati, paratha, naan or with steamed rice or cumin rice.
Enjoy!!