Ingredients
250 gms Cottage cheese
200 gms Green peas
2 tbsp Oil
1 tsp Cumin seeds
2 Cardamom pods
1-inch Cinnamon stick
2 Onion, sliced
1 tbsp Ginger, julienned
3 Garlic cloves, julienned
2 Green chillies
½ tsp Turmeric powder
2 tsp Red Chilli powder
2 tsp Coriander powder
2 tomato, sliced
½ cup Grated coconut
15 Cashew nuts
1 cup Water
1 tsp Dried fenugreek leaves
½ tsp Garam masala
1 tbsp Coriander leaves
Salt to taste
Method
Wash the green peas thoroughly and set them aside. Then, cut the cottage cheese into one-inch-sized cubes.
Heat oil in a pan. Add cumin seeds and fry for a few seconds until the raw smell dissipates. Then, add cardamom and cinnamon. Sauté for a few seconds.
Add the sliced onion, ginger, garlic, and two slit green chillies. Sauté until the onion becomes translucent. Add salt to expedite the sautéing process.
Sprinkle turmeric powder and sauté for a few seconds. Add red chilli powder and coriander powder. Sauté until the raw smell dissipates.
Add the sliced tomato, cover, and cook until the tomato turns mushy.
Meanwhile, grind the grated coconut and cashews with a little water to form a fine paste. Set the paste aside.
Once the tomato is well cooked, add one cup of water and mix well. Cover and cook for a couple of minutes or until the gravy is about to start thickening over a medium flame.
Add the green peas and cubed cottage cheese. Gently mix, cover, and cook over medium flame for a few minutes.
Stir in dried fenugreek leaves and the ground cashew-coconut paste. Allow the mixture to boil over a low flame.
Add garam masala and mix well. Finally, garnish with chopped coriander leaves. The curry is now ready to be served.
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