Ingredients:

• 350 g – Green peas
• For the Raspberries:
• 350 g – Paneer (Cottage cheese)
• 4 Green chillies, finely chopped
• 1 tbsp – Ginger
• 2 tsp – Saffron
• 1/4 cup – Milk
• 1/2 tsp – Chilli powder
• Salt to taste
• 2/3 cup – Corn flour
• Oil for frying
• For the Gravy
• 2/3 cup – Ghee
• 2/3 cup – Boiled Onion paste
• 2.5 tsp – Ginger paste
• 2.5 tsp – Garlic
• 1 tbsp – Ginger chopped
• 4 Green chillies
• 1 tsp – Chilli powder
• 1 tsp – Coriander powder
• 100 g – Tomato puree
• 1 cup – Whisked Curd
• 3 tbsp – Cashew paste
• 1/4 cup – Cream
• 1 tsp – Garam Masala
• Salt to taste
• 1/3 cup – Coriander chopped
• For Boiled Onion paste:
• 2/3 cup – Onion sliced
• 2 Black Cardamoms
• 1 Bay Leaf
• 2 tbsp – Water

Method:

1. For Boiled Onion Paste:
2. Boil the onions along with water, bay leaf and black cardamom till the onions turn translucent. Cool and grind to a fine paste and keep aside.
3. For the Raspberries:
4. Mash paneer in a bowl. Add finely chopped green chillies and ginger and mix well.
5. Boil milk, add saffron and reduce by half. Pour half of the reduced milk into the mixture.
6. Add chilli powder and salt and mix well. Make small balls and dust evenly with corn flour.
7. Deep Fried the balls till golden brown over medium heat. Drain and keep aside.
8. Boil the peas and drain. Keep aside.
9. For the Gravy:
10. Heat ghee and add the boiled onion paste, ginger paste and garlic paste. Stir for 2 minutes.
11. Add the chopped ginger, chillies and stir for 2 minutes. Add chilli powder, coriander powder and saute till fat leaves the masala.
12. Add tomato puree and boil. Reduce to low heat and simmer till fat leaves masala. Add curd and stir constantly till fat separates.
13. Add peas and boil for 2-3 minutes. Add cashew paste, cream and remaining saffron milk and bring to a boil.
14. On medium heat, add raspberries and sprinkle garam masala. Boil and remove immediately. Garnish with chopped coriander leaves and serve.
15. Recipe Courtesy: Mareena’s Recipe Collections