A delectable vegetarian dish combining paneer with petha in a rich and creamy gravy, ideal for any meal. The preparation involves boiling and blending spices, followed by cooking with ghee for the perfect texture.
1: Boil petha, tomatoes, cashews, ginger, green chilli, green cardamom, cloves, cinnamon stick in water until petha is cooked and tomato skin starts coming out.
2: Remove tomato skin, green cardamom, cloves, and cinnamon stick.
3: Transfer to a mixer grinder, add cumin powder, red chilli powder (optional), and turmeric powder (optional). Blend into a smooth paste and set aside.
4: Heat ghee in a pan, add cumin seeds.
5: Add petha purée, salt, and sugar. Stir, cover, and cook on low to medium heat.
6: When gravy starts to thicken, stir and add cream. Cover and cook until ghee starts separating.
7: Add paneer, cover, and cook for another 5 minutes. Add water if needed.
8: Add kasuri methi and garam masala (optional) and stir.
9: Turn off stove and garnish with cilantro leaves.
