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Royal Peas & Cottage Cheese in Creamy Tomato Curry
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Royal Peas & Cottage Cheese in Creamy Tomato Curry

This isn't just any weeknight dinner; this is Royal Peas & Cottage Cheese in Creamy Tomato Curry, a dish often reserved for grand weddings and celebratory feasts.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Servings: 4

Ingredients

  • The Velvet Base:
  • 2 medium Yellow Onions sliced
  • 4 medium Roma Tomatoes roughly chopped
  • 20 –25 Garlic cloves & 2-inch Ginger sliced
  • 20 –25 Raw Cashews for creaminess
  • 1 small handful Cilantro stems
  • Whole Spices: 1 tsp Cumin seeds 2 Cardamom pods, 1 Cinnamon stick, 2 Bay leaves.
  • The Stars:
  • 14 oz 400g Indian Cottage Cheese (Paneer)
  • 1 cup Green Peas Fresh or Frozen
  • The Sauté & Finish:
  • 2 tbsp Neutral Oil & 1 tbsp Unsalted Butter
  • Dry Spices: 1 tbsp Kashmiri Red Chili Powder 1/4 tsp Turmeric, 1 tbsp Coriander powder, 1 pinch Garam Masala.
  • 2 tbsp Heavy Cream
  • 1 pinch Dried Fenugreek Leaves Kasuri Methi
  • Salt and a pinch of Sugar to balance acidity

Instructions

  • Simmer the Aromatics: Heat oil in a pot. Sauté whole spices, then add onions, tomatoes, garlic, ginger, cilantro stems, and cashews. Add a splash of water, cover, and simmer for 10–12 minutes until mushy.
  • The Velvet Puree: Discard the whole bay leaf and cinnamon stick. Blend the cooled mixture into an ultra-smooth puree. Strain through a mesh sieve for a restaurant-quality texture.
  • The Slab Technique: Sear the whole slab of cottage cheese in a non-stick pan with a little oil until golden on both sides.
  • The Softening Secret: Immediately place the seared cheese slabs into a bowl of warm, salted water. Let soak for 5 minutes before cutting into 1-inch cubes. This prevents a rubbery texture.
  • Bloom the Spices: In a small bowl, mix the chili powder, turmeric, and coriander powder with a tablespoon of water to form a paste.
  • The Second Sauté: Heat 1 tbsp oil. Sauté the spice paste for 1 minute, then pour in the velvet puree. Add salt and a pinch of sugar.
  • Cook the Peas: Add the peas to the gravy. Cover and cook until tender (approx. 5–8 minutes).
  • The Final Polish: Add the cheese cubes to the gravy. Stir in heavy cream, butter, crushed fenugreek leaves, and garam masala.
  • Garnish: Finish with fresh cilantro and serve with warm garlic naan or flatbread.