Saturday 13 October 2012




Cottage cheese 200gm
Tomatoes 500gm
Onions sliced 25gm
Capsicum 125gm
Whole spices 2gm (cardamom, clove, fenugreek)
Brown onion paste 25gm
Onions 100gm
Ginger chopped 1tspn
Garlic chopped 1tspn
Dry whole red chillies 4nos
Coriander seeds 2tspn
Dry fenugreek leaves a pinch
Clarified butter 100gms
Sugar a pinch
Coriander leaves a few sprigs
Ginger julienne 1tspn  


Blanch tomatoes in boiling water. Deskin, half and deseed. Chop finely the pulp. Keep aside. Dice onions, capsicum. Keep aside. Heat oil / clarified butter. Crackle the coriander seeds, whole spices and red chillies. Add in sliced onions and shallow fry until golden. Add in chopped ginger and garlic. Stir for a minute. Now add in tomatoe concasse, salt, little water. Cover, simmer and cook until the fat leaves the mixture and tomatoes are mashed. The masala  should be stirred occasionally. Separately heat oil / ghee and saute the onions and capsicum diced until half cooked. Add into the tomato mixture along with diced cottage cheese (1”cubes). Cover for above 2 minutes. Sprinkle fenugreek leaves. Stir. Dish out and serve hot with a chappati or parantha.

Garnished with coriander and ginger juliennes.                                

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