Cooking Time: 40-50 minutes
Servings: 4
Preparation Time: 15-20 minutes
Category: Veg
Ingredients
| • | Cottage cheese (paneer) | 600 grams |
| • | Fresh coriander leaves | 4 tablespoons |
| • | Yogurt | 1 cup |
| • | Ginger-garlic paste | 1 tablespoon |
| • | Turmeric powder | 1/2 teaspoon |
| • | Dry ginger powder (soonth) | 1/4 teaspoon |
| • | Green chilli paste | 1 teaspoon |
| • | Salt | to taste |
| • | Refined flour (maida) | 1 tablespoon |
| • | Oil | 2 tablespoons |
| • | Bay leaf | 3 |
| • | Black peppercorns | 8 |
| • | Green cardamom | 7 |
| • | Clove | 5 |
| • | Garam masala | 1/2 teaspoon |
Method
Take yogurt, ginger-garlic paste, turmeric powder, dried ginger powder, green chilli paste, salt and refined flour in a bowl and mix well. Add 1 cup water and mix well. Cut the cottage cheese into small cubes. Heat oil in a non-stick kadai and add bay leaves, peppercorns, green cardamoms, cloves and sauté for a while. Add the yogurt mixture and cook on low heat. Chop coriander leaves finely and add to the pan. Add the cottage cheese and mix gently. Add a little salt and mix. Add garam masala powder and mix well. Serve hot.
Take yogurt, ginger-garlic paste, turmeric powder, dried ginger powder, green chilli paste, salt and refined flour in a bowl and mix well. Add 1 cup water and mix well. Cut the cottage cheese into small cubes. Heat oil in a non-stick kadai and add bay leaves, peppercorns, green cardamoms, cloves and sauté for a while. Add the yogurt mixture and cook on low heat. Chop coriander leaves finely and add to the pan. Add the cottage cheese and mix gently. Add a little salt and mix. Add garam masala powder and mix well. Serve hot.
Comments
Post a Comment