"Anything with cheese cooked into it is amazing," Durkhanai Ayubi says. "The usual way Afghans cook this dish is actually without the paneer, but throughout the region cheese is typically added to dishes like spinach and potato curries." This is Farida Ayubi's recipe.
- 500 gm frozen peas
- 150 ml vegetable oil
- 200 gm very firm fresh ricotta, diced into cubes
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 3 tomatoes, diced
- 1Cook peas in a saucepan of boiling salted water over medium-high heat until tender (1-2 minutes), drain and set aside.
- 2Heat oil in a frying pan over medium-high heat, add ricotta and fry, stirring occasionally, until golden (5-6 minutes). Remove with a slotted spoon and set aside. Add onion and garlic to pan, fry until tender and fragrant (4-5 minutes), then add tomato and 2 tsp sea salt and cook, stirring occasionally, until tomatoes break down (6-8 minutes). Add peas, simmer until just tender (2-3 minutes), stir in ricotta and serve.