Vegetable Yakhni Pulao, Shahi Paneer and Cucumber Raita

Ingredients

• 250 g Paneer (Cut into 1-inch cubes)
• 2 pcs Onion (Medium-sized, roughly chopped)
• 0.25 cup Cashew Nuts (Whole or split)
• 2 tbsp Melon Seeds (Also known as Magaz)
• 3 tbsp Ghee
• 1 tbsp Ginger Garlic Paste
• 0.5 cup Curd (Full-fat, well whisked until smooth)
• 2 tbsp Fresh Cream (Heavy cream or malai)
• 1 inch Cinnamon Stick
• 3 pcs Green Cardamom (Slightly crushed)
• 3 pcs Cloves
• 0.5 tsp White Pepper Powder (Maintains the white color of the gravy)
• 0.75 tsp Garam Masala
• 1 tbsp Kasuri Methi (Dried fenugreek leaves, crushed)
• 1 tsp Sugar (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 1.5 cup Water (Divided for boiling and for the gravy)
• 0.5 tsp Kewra Water (Optional, for a royal fragrance)

Instructions

1. 1

   Prepare Base Ingredients (15-20 minutes)

   • Soak cashew nuts and melon seeds in 1/2 cup of warm water for at least 20 minutes.
   • In a separate pot, add chopped onions and 1 cup of water. Boil for 8-10 minutes until the onions are soft, translucent, and have lost their raw pungency. Drain and let them cool.
   • While the onions boil, cut the paneer into 1-inch cubes. For extra soft paneer, soak the cubes in warm salted water for 15 minutes, then drain before use.
2. 2

   Create the Gravy Pastes (5 minutes)

   • Place the cooled, boiled onions into a blender and blend into a very smooth paste. Set aside.
   • Drain the soaked cashews and melon seeds. Add them to the blender with 2-3 tablespoons of fresh water and blend until you have a completely smooth, fine paste. Scrape down the sides to ensure no grit remains.
3. 3

   Cook the Gravy Base (10-12 minutes)

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.

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.