Cottage Cheese/Paneer- 200 gms
Bay leaf- 1
Black cardamom- 1
Peppercorns- 5
Sliced onion- 3
Slit green chillies- 2
Ginger paste- 1 teaspoon
Chilli powder- 1 teaspoon
Turmeric powder- 1/2 teaspoon
Chopped tomato- 1
Fresh curd- 1/2 cup (Reduce the quantity if it is sour)
Salt to taste
Sugar- 1/2 teaspoon
Kasoori Methi- 1 teaspoon (dry roasted and crushed)
Oil- 2 tablespoons


Cube cheese and keep aside.
Heat oil in a pan. Add bay leaf, cardamom and peppercorns, followed by onion. Saute till light brown in colour. Add the green chilli and ginger paste. Saute till raw smell goes. Add the chilli powder and turmeric powder and fry for a few seconds.
Add the tomatoes and cook till oil separates. Take the pan away from the heat and add the curd. Mix well and return to heat. Add salt and sugar and cheese cubes and mix well carefully, without crumbling the cheese cubes. Allow to cook for a minute or two. If you want more gravy, add some water and bring to a boil. Sprinkle the powdered kasoori methi and toss. Switch off heat. Garnish with coriander leaves and serve with any Indian bread of your choice.

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