Ingredients:
Cottage cheese - 200 gms (cut into cubes)
Green peas (fresh) - 1/2 cup
Onion (small-sized) - 3 (finely chopped)
Tomato puree - from 3 desi tomatoes
Curry leaves - 2 sprigs
Mint leaves - from 5 stalks.
Coriander leaves - few
Kashmiri red chilli powder - 1 1/2 tsp.
Coriander powder - 1 1/2 tsp.
Turmeric powder - 1/4 tsp.
Salt (to taste)
Oil
Roasted and ground cumin - 1/4 tsp.
Cumin seeds - 1/2 tsp.
Thick coconut milk - 1/2 cup
To grind:
Ginger - 1 inch (peeled)
Garlic - 7 cloves
Mace - 1
Kalpasi/black stone flower - 3
Fennel seeds - 1/2 tsp.
Cloves - 2
Desi cinnamon - 1 medium stick
Green cardamom - 2
Cumin seeds - 1/2 tsp.
Black peppercorns - 4
Poppy seeds - 1/2 tsp.
To garnish:
Coriander leaves - from 5 stalks
Method:
Grind all the ingredients coarsely from the list "to grind". Keep aside.
Heat the oil and add cumin seeds. When they sizzle, add coarse spices and sauté till the raw smell fades away.
Add the curry leaves and sauté.
Add the onions and sauté till they are translucent.
Chop the coriander leaves and mint leaves.
Add the leaves and sauté for a minute.
Add the tomato puree and sauté till it releases oil.
Add the powders (chilli, coriander, cumin, turmeric) and mix well.
Now add the green peas. Add salt.
Pour 1 to 1 1/2 of water and allow the peas to cook.
Cover with a lid and cook.
Meanwhile shallow fry the cottage cheese cubes in a tawa.
Once the peas are cooked, add the cottage cheese.
After a minute, reduce the flame and add the coriander leaves which is meant for garnishing.
Pour thick coconut milk and mix. Switch off the flame immediately.
Pour the gravy in the serving bowl.
Serve with roti, chapathi, naan, dosai and white rice.
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