Gajar Makhani

Ingredients

• 3 medium red carrots (gajar), roughly chopped
• 1½ tablespoons butter
• 300 grams cottage cheese (paneer), cut into 1 inch cubes
• 1 tablespoon melon seeds
• 1 tablespoon khuskhus (poppy seeds)
• 8-10 cashewnuts, halved
• 3-4 green cardamoms
• 6-8 black peppercorns
• A small piece of mace blade
• 1 inch ginger, roughly chopped
• 4-5 garlic cloves
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• A large pinch of dried fenugreek leaves (kasuri methi) powder
• 2 tablespoons fresh cream + for garnish
• ¼ teaspoon garam masala powder

Method

1. Put carrots in a pressure cooker, add melon seeds, poppy seeds, cashewnuts, green cardamoms, black peppercorns, mace, ginger, garlic, turmeric powder, red chilli powder, salt and 1½ cups water and mix well. Cover the cooker and cook under pressure till 3-4 whistles are given out.
2. Open the cooker once the pressure has reduced completely. Discard green cardamoms and mace blade and blend the mixture to a fine puree with an electric hand blender.  
3. Strain the mixture into a non-stick pan. Place it on heat and cook for 1-2 minutes.
4. Add dried fenugreek leaves powder and mix well. 
5. Add butter, mix and cook till it melts. Add cottage cheese cubes and fresh cream and gently mix till well combined. Cook for 1-2 minutes. 
6. Add garam masala powder, mix and transfer into a serving bowl. Garnish with fresh cream and coriander sprig. Serve hot.