First of all I could not make this dish without the paneer. The link on the left will take you to this page.
After I made this and the kulcha dough I was able to rest. It was about this time that I made the rest of this dish and added the paneer at the end. This is how I did it.
In a mortar and pestle I added 1 pinch each of khas khas (poppy seeds), coriander seeds, fenugreek seeds, cumin seeds, caraway seeds, black peppercorns, black cumin, 1 each of broken piece of cinnamon (if not using 1 pinch of cinnamon powder), bay leaf, clove. kabab chini (cubeb berry) to grind in to a coarse powder. Set this aside.
In a blender I added 4 pinches of cashew pieces because I didn’t have the whole cashew nuts to use. If I did I would add 5 whole cashews or almonds, 2 cloves of garlic, 1 tomato, 1 onion or shallot, 1/4 cup of water for ease of processing, 1 green chili deseeded, 1 small piece of ginger washed and peeled. I blended it until it became very smooth and set this aside.
I added 1/4 cup of olive oil to the pot on low heat and added 1 cup of frozen peas only. I added the contents of the mortar and pestle with 1 pinch each of kasoori methi, turmeric, red chili powder, turbinado sugar, pink salt, garam masala and stirred. I placed the cover over the pot and cooked it for 5 minutes.
I added 3 tbs of Desi yogurt in to a bowl and mixed it with 1 pinch of cornstarch and 1/4 cup of water and mixed until it is smooth then set aside.
I added the contents from the blender stirred and cooked for 10 minutes. I lifted the lid and stirred and added the yogurt mixture then replaced the lid for 2 minutes stirring occationally. I shut off the heat before I added the paneer I broke off and in to tiny pieces and moulded in to balls then added to the peas in the curry. Add 3 pinches of cilantro and stir. After this paneer is added I placed the lid and let it sit for 10 minutes before eating.
This is a good way so the cheese doen’t melt and scatter. I hope you enjoy this and can be enjoyed with kulcha.
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