The mughals were not only known for their architecture (among other things) but the cuisine is nothing like I've ever tasted. Who doesn't love their kebabs and koftas! I don't even eat meat but there's much to be said about their vegetarian dishes. The use of whole and ground spices like cardamom, cloves, cinnamon and saffron makes this a very aromatic and rich experience.

Ingredients:

1. Paneer - 1 block (cubed - 250 gms?)

2. Onions - 1.5 large (chopped)

3. Spices - 2 cardamoms,

2 cloves,

1/2 tsp cinnamon powder (or 1/2 cinnamon stick)

garam masala - 1 tsp

4. Garlic - 3 pods

5. Ginger - 1 cube or 2 tsp (peeled)

6. Cashewnuts - 1/4 cup

7. Butter - 1 half stick

8. Green chillies - 2 slit lengthwise

9. Saffron - a few strands

10. Cream - 1/2 cup

11. Yogurt - 1 cup

12. Salt - to taste

Procedure:

There are 2 ways to begin. You could either use a pressure cooker to boil the onions (much easier as it's all in one pot) or boil using a saucepan. We aren't roasting onions in this recipe. We need them boiled.

1. In a pressure cooker, heat some butter. Once it melts, roast the spices, chillies, garlic and ginger for just a couple of minutes (until fragrant). They are usually done about a minute before you think they're done.

2. Next, add about 1/3 cup of water, salt, onions, cashew nuts and pressure cook for about 12-15 whistles. (Alternatively, boil whole peeled onions till they turn nice and soft and in the last few minutes add the cashew nuts. Add salt in step 1 if you prefer).

3. Grind everything together with cream and yogurt - the spices from step 1 and the onion-cashew mixture from step 2.

4. Saute paneer and peas in some oil until paneer is lightly browned and add in the ground mixture.

5. Top with a few strands of saffron and fold in.