Basanti Pulao, Paneer Kosha and Cucumber Raita

Ingredients

• 300 g Paneer (Cut into 1-inch cubes)
• 250 g Onion (About 2 medium onions, finely chopped)
• 250 g Tomato Puree (From about 2 medium ripe tomatoes)
• 1.5 tbsp Ginger-Garlic Paste
• 3 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tbsp Ghee (For finishing)
• 1 pc Bay Leaf
• 1 inch Cinnamon Stick
• 3 pcs Green Cardamoms (Lightly crushed)
• 4 pcs Cloves
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder (Adjust for heat, primarily for color)
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.75 tsp Garam Masala
• 0.5 tsp Sugar (Balances the flavors)
• 1 tsp Salt (Or to taste)
• 2 pcs Green Chillies (Slit lengthwise)
• 0.5 cup Hot Water (Use as needed for consistency)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Paneer

   • Cut the paneer into 1-inch cubes.
   • Bring a small pot of water to a boil, turn off the heat, and add a pinch of salt. Place the paneer cubes in this hot water for 10-15 minutes. This step is crucial for keeping the paneer soft and spongy.
   • After soaking, drain the paneer completely and set aside.
2. 2

   Sauté Aromatics

   • Heat mustard oil in a heavy-bottomed kadai or pan over medium-high heat until it's fragrant and just begins to smoke lightly. This removes its raw pungency. Reduce the heat to medium.
   • Add the bay leaf, cinnamon stick, lightly crushed green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
   • Add the finely chopped onions. Sauté for 10-12 minutes, stirring frequently, until they are deeply golden brown. Be patient; this caramelization is the foundation of the 'kosha' flavor.
   • Add the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
3. 3

   Cook the Masala (Koshano)

   • Add the tomato puree to the pan. Cook for 4-5 minutes, stirring, until it thickens and the moisture reduces.

Ingredients

• 2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
• 1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
• 1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
• 2 tbsp Coriander Leaves (Finely chopped.)
• 1 tbsp Mint Leaves (Finely chopped.)
• 0.5 tsp Salt (Adjust to taste.)
• 0.25 tsp Black Salt (Also known as Kala Namak.)
• 1 pcs Green Chilli (Finely chopped, deseed for less heat.)
• 0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)

Instructions

1. 1

   Prepare the Cucumber (4 minutes)

   • Wash, peel, and grate the medium cucumber using a box grater.
   • Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
   • Set the squeezed cucumber aside.
2. 2

   Prepare the Yogurt Base (2 minutes)

   • In a medium-sized mixing bowl, add the thick curd (yogurt).
   • Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
   • Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3. 3

   Combine and Chill (4 minutes + chilling time)

   • Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
   • Gently fold all the ingredients together until everything is well incorporated.
   • Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.