Quzar-e-Pukhtan (Cottage cheese in spicy tomato and cheese s recipe
ingredients
800 g (28 oz) Cottage cheese (paneer), cut into 1 inch cubes
200 g (7 oz) Tomatoes, quartered
Salt to taste
2 tsp (4 g) Red chilli powder
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
1/2 cup (100 g) 3 1/2 oz Butter
1/4 tsp (1 g) Black cumin (shahijeera) seeds
1 tsp (2 g) Garam masala
1 tsp (1 1/2 g) Coriander (dhaniya) powder
a pinch Mace (javitri) powder
1 cup (120 g) 4 oz Processed cheese, grated
2 tsp (4 g) Green coriander (hara dhaniya), chopped
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
200 g (7 oz) Tomatoes, quartered
Salt to taste
2 tsp (4 g) Red chilli powder
3 tbsp (54 g) 1 3/4 oz Ginger (adrak) paste
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
1/2 cup (100 g) 3 1/2 oz Butter
1/4 tsp (1 g) Black cumin (shahijeera) seeds
1 tsp (2 g) Garam masala
1 tsp (1 1/2 g) Coriander (dhaniya) powder
a pinch Mace (javitri) powder
1 cup (120 g) 4 oz Processed cheese, grated
2 tsp (4 g) Green coriander (hara dhaniya), chopped
1/2 tsp (1 g) Green cardamom (choti elaichi) powder
method
1. Boil the tomatoes with little water. Add salt, red chilli powder, ginger and garlic pastes. Cook for 10 minutes, remove from heat, cool and strain.
2. Melt the butter in a pan. Saute the cottage cheese. Add the black cumin seeds and when it starts crackling, pour the tomato mixture. Add the garam masala, coriander powder, and mace powder. Add the cheese. Bring the mixture to the boil and simmer for 5 minutes on low heat.
3. Serve hot garnished with green coriander and cardamom powder.
2. Melt the butter in a pan. Saute the cottage cheese. Add the black cumin seeds and when it starts crackling, pour the tomato mixture. Add the garam masala, coriander powder, and mace powder. Add the cheese. Bring the mixture to the boil and simmer for 5 minutes on low heat.
3. Serve hot garnished with green coriander and cardamom powder.
serving amount
serves: 5 - 6
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