Friday, 13 September 2013


Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 6
200 gms cottage cheese sliced in cubes (lightly fried only if you like)
2.5 tbsp oil
1 tbsp coriander seeds
1/2 tsp cumin seeds
4 kashmiri red chilies
2 tbsp finely chopped garlic
1 medium sized  grated onion
1 medium sized sliced onion
1 capsicum sliced 
1/2 tsp finely chopped green chilies
2 finely chopped tomatoes
1/4 cups tomato puree
1/2 tsp dried fengrueek leaves
1 tsp sabzi masala
1/4 tsp degi mirch
1/2 tsp turmeric powder
1/2 cup fresh cream or malai
1 tsp salt or to taste

  1. Dry roast coriander seeds and 2 kasmiri red chilies on a tava and make a powder in the mixer.
  2. Let it cool and keep it a side
  3. Take 1.5 tsp oil in a kadahi and when the oil is hot put cumin seeds in it.
  4. When the cumin seeds change color add garlic and stir fry it then add grated onion and cook till it becomes brown.
  5. Now add chopped tomatoes and green chilies and  mix well and cook on a medium flame for 10 to 12 minutes or till the oil separates, while stirring occasionally.
  6. Add the prepared powder, sabzi masala,degi mirch,turmeric powder,salt,fengureek leaves, and tomato pure and cook a little more.
  7. Add 1 cup water and cook for 2 minutes.
  8. In a separate pan take 1 tbsp oil and cook 2 red kashmiri chilies, sliced onions and capsicum till the onions are translucent in color and add this to the prepared gravy.
  9. Add cheese and fresh cream and keep aside. 
  10. Heat it at the time of serving and garnish with chopped coriander. 

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