Did you know that foods eaten by denizens of ancient civilizations namely Mohenjo-daro and Harappa were a part of the umbrella cuisine called 'Peshwari' food? Dishes that belong to Pakistan, parts of Punjab, Sindh, Balochistan and Khyber area all really add up to 'Peshawari' cuisine.This cuisine emerges out of history, religion, geography and stories of these lands. I am sharing a vegetarian dish, a gorgeous way to enjoy one's vegetables and I am calling it "Peshawari vegetable'. I also want to boast that the final result is fabulous. Please get to it.
Cut the florets from a cauliflower, take a bowl of peas, chop all the three coloured peppers, one each in small pieces and cut one carrot in small pieces. Golden fry all the vegetables. This is your vegetable kitty. Next take half a fist of cashews and fry them to golden also. To this add a 100 grams of small cubes of 'paneer'. Place all of this in a bowl.
Next take a fist full of cashew nuts. For this step I use broken ones as it works out a bit cost effective. Make a paste with a little bit of water.
Then take 2 onions, slice them and fry them to pinkish brown. Once cool, blend them into a paste.
In a cup of water dissolve 3 tbsp yogurt. Set aside.
Grate a 100 grams 'paneer'.
In a warm wok take a tbsp oil and a tbsp butter. When warm, add finely chopped garlic and ginger. Quantities could be 5 pods of garlic and 1 inch of ginger. Once it sputters, add the cashew paste and the fried onion paste and stir well. Time to spike up things with a tsp of 'garam masala' powder, salt to season, 1/2 tsp of turmeric powder and 1/2 tsp or a bit more of red chilly powder. Mix well with a spatula and allow the mix to cook for about 2 odd minutes. Add the grated 'paneer' and toss again for another minutes.Pour in the cup of yogurt water. This makes the gravy. Once this simmers, add that bowl which is waiting and ready.
Once the vegetables acquire a crunchy yet cooked texture, add 2 tbsp fresh cream and a dash of lime. Enjoy with crisp 'parathas'.
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