New Update
| Main ingredients | Pro V California Whole Natural Almonds, Cottage cheese (paneer), Ghee, Onions, Ginger, Garlic, Melon seeds, Fried onions, Yogurt, Coriander seeds, Black peppercorns, Green cardamoms, Black cardamom, Cumin seeds, Dried red chillies, Dried fenugreek leaves powder, Garam masala powder, Fresh crream, Fresh corainder leaves |
| Cuisine | Indian |
| Course | Main course vegetarian |
| Prep time | 15-20 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- 10-15 Pro V California Whole Natural Almonds (badam)
- 300 grams cottage cheese (paneer), cut into 1-inch pieces
- 2-3 tablespoons ghee
- 2 medium onions, sliced
- 1 inch ginger, roughly chopped
- 10-15 garlic cloves
- 2-3 tablespoons melon seeds
- ½ cup fried onions
- ½ cup yogurt
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 2-3 tablespoons coriander seeds
- 15-20 black peppercorns
- 6-8 green cardamoms
- 1 black cardamom
- 2 teaspoons cumin seeds
- 2 dried red chillies, broken
- 2-3 tablespoons oil
- 1½ tablespoons chopped garlic
- Salt to taste
- ½ teaspoon dried fenugreek leaves (kasurimethi) powder
- ½ teaspoon garam masala powder
- 2-3 tablespoons fresh cream
- 2-3 tablespoons chopped fresh coriander leaves
- Fresh coriander sprig for garnish
- Paranthas for serving
Method
- Heat ghee in a pressure cooker, add onions, ginger and garlic cloves, mix and sauté till onions are translucent.
- Add Pro V California Whole Natural Almonds, melon seeds, fried onions and yogurt, mix and sauté for 3-4 minutes.
- Add red chilli powder, turmeric powder, coriander powder and cumin powder and mix well.
- Add 2 cups water and mix well. Once the mixture comes to a boil, cover with lid and cook under pressure till 3-4 whistles are released.
- Meanwhile heat a small non-stick pan, add coriander seeds, black peppercorns, green cardamoms, black cardamom, cumin seeds and dried red chillies. mix and dry roast for 4-5 minutes or till fragrant. Allow to cool completely.
- Transfer the roasted spices into a grinder jar and grind coarsely.
- Open the pressure cooker once the pressure settles completely.
- Transfer the mixture in a grinder jar and grind to fine paste.
- Heat oil in a non-stick kadai, add chopped garlic and sauté till golden brown. Strain the ground mixture directly into the pan, mix and cook for 2-3 minutes. Add salt, 1 cup water and mix well.
- Add cottage cheese pieces, dried fenugreek leaves powder, garam masala powder, fresh cream and 3 teaspoons ground spices and mix well.
- Cover and cook on medium heat for 4-5 minutes. Add coriander leaves and mix well.
- Transfer into a serving bowl, garnish with coriander sprig and serve hot with paranthas.
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