Ruwagan Chhaman (Cottage cheese in a flavourful tomato gravy recipe
ingredients
1 kg (2.2 lb) Cottage cheese (paneer), fried, cut into 2 inch 1 1/2 inch x 1 inch cubes
3 cups (600 ml) 22 fl oz Tomato puree, diluted with 3 cups water, 2 tsp salt and 1 tbsp garlic water
8 Green cardamom (choti elaichi)
4 Cinnamon (dalchini), 1 inch sticks
2 tsp (4 g) Turmeric (haldi) powder
2 tsp (4 g) Ginger powder (sontJi)
1 1/2 tsp (9 g) Onion paste, fried
4 Black cardamom (badi elaichi)
1 cup (200 g) 7 oz Ghee
2 tsp (4 g) Kashmiri red chilli powder, dissolved in 3/4 cup water
3/4 cup (150 ml) 5 fl oz Dry cockscomb flowers (mawal), heated with 1 cup water, extract
2 tsp (4 g) Dry mint (pudina) leaves
1 tsp (2 g) Black cumin (shahi jeera) seeds
Salt to taste
3 cups (600 ml) 22 fl oz Tomato puree, diluted with 3 cups water, 2 tsp salt and 1 tbsp garlic water
8 Green cardamom (choti elaichi)
4 Cinnamon (dalchini), 1 inch sticks
2 tsp (4 g) Turmeric (haldi) powder
2 tsp (4 g) Ginger powder (sontJi)
1 1/2 tsp (9 g) Onion paste, fried
4 Black cardamom (badi elaichi)
1 cup (200 g) 7 oz Ghee
2 tsp (4 g) Kashmiri red chilli powder, dissolved in 3/4 cup water
3/4 cup (150 ml) 5 fl oz Dry cockscomb flowers (mawal), heated with 1 cup water, extract
2 tsp (4 g) Dry mint (pudina) leaves
1 tsp (2 g) Black cumin (shahi jeera) seeds
Salt to taste
method
1. In a pan, add the tomato puree mixture, green cardamom, cinnamon sticks, turmeric powder, ginger powder, onion paste, black cardamom, ghee, red chilli water, and 5 cups water. Cook the mixture until it is of a sauce-like consistency.
2. Add the cockscomb flower extract and bring the mixture back to the boil. Add the fried cottage cheese after first immersing it in cold water. Cook until it is well blended with the sauce.
3. Add the dry mint leaves and black cumin seeds, and cook for another 5 minutes.
2. Add the cockscomb flower extract and bring the mixture back to the boil. Add the fried cottage cheese after first immersing it in cold water. Cook until it is well blended with the sauce.
3. Add the dry mint leaves and black cumin seeds, and cook for another 5 minutes.
serving amount
serves: 6
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more information
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