Matar Paneer (Gharjaisa) with No Besan

Pressure cook the potatoes and peas until soft and mash it.

Heat oil in a pan and fry the cottage cheese pieces until golden brown. Rinse the fried cheese to remove excess oil.

In a separate pan, heat desi ghee and add cumin seeds. Once they splutter, add ginger garlic paste and sauté for a minute.

Add onion paste and cook until golden brown.

Add fresh tomato puree, salt, red chilli powder, degi mirch, coriander powder, garam masala, and turmeric powder. Cook until the oil separates.

Add peas and mashed potato to the mixture and cook for a few minutes.

Add curd and mix well. Cook for another few minutes.

Add the fried cottage cheese and bring the sabzi to a boil.

Garnish with coriander leaves and serve hot.