Assorted vegetables and cottage cheese cooked with spices. The name is befitting because it is a really rich dish with cream, butter, cottage cheese, saffron and milk added to it.
Time Required: 25 Minutes
Serves: 6
Ingredients:
½ Cup Shelled Peas
1 Cup Cauliflower florets
½ Cup Carrot, Peeled and chopped into strips of 1″ by 1/2 cm
10 Cashew nuts
½ Cup Paneer/Cottage Cheese
2 Tomatoes
2tbsp Cream (Optional)
3tbsp Butter
Few strands of Saffron
½ Cup Milk
1tsp Sugar
2 Pieces Cinnamon
2 Cloves
1tbsp Oil
Salt to taste
For the Masala:
1 Big Onion
4 Cloves Garlic
1 piece Ginger
1tsp Dhania – Jeera Powder
1tbsp Cashew nuts
6 Green Chilies
Method:
Chop Cauliflower into florets. Cut Carrot and Paneer into square pieces. Chop Tomatoes finely. Grind the masala ingredients to a paste. Fry the Paneer and Cashew nuts until they turn golden brown and keep aside. In a kadai heat Butter and add Cinnamon and Clove. Now, add the masala paste and fry for 2 minutes. Add Tomatoes and fry until all the moisture evaporates. Add Peas, Cauliflower, Carrots, Salt, Cream and Sugar and mix well. Mix Milk, 2 cups of water and Saffron, add this to the vegetables and let it cook for 5 minutes or until the vegetables turn soft. Add Paneer and Cashewnuts and mix well.
Remove to a serving dish and serve hot with Roti’s.
