500 g (1.1 lb) Cottage cheese (paneer) cubed
4 tbsp (60 ml) 2 fl oz Vegetable oil
1/2 tsp Garlic (lasan) cloves, fried
1 tbsp (25 g) Onions, fried
1 tbsp (15 g) Onion seed (kalonji) paste
1 tbsp (10 g) Cashew nut (kaju) paste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
1/2 g Saffron (kesar)
5 drops Vetivier (kewda)
1 tbsp Yellow chilli powder
4 tsp Coriander (dhaniya) powder
Salt to taste
5 Green chillies, slit
4 tbsp (60 ml) 2 fl oz Vegetable oil
1/2 tsp Garlic (lasan) cloves, fried
1 tbsp (25 g) Onions, fried
1 tbsp (15 g) Onion seed (kalonji) paste
1 tbsp (10 g) Cashew nut (kaju) paste
1 1/4 cups (250 g) 9 oz Yoghurt (dahi)
1/2 g Saffron (kesar)
5 drops Vetivier (kewda)
1 tbsp Yellow chilli powder
4 tsp Coriander (dhaniya) powder
Salt to taste
5 Green chillies, slit
method
1. Mix the oil, garlic, onions, onion seed paste, cashew nut paste, yoghurt, saffron, vetivier, yellow chilli powder, coriander powder, and salt together.
2. Marinate the cottage cheese in this mixture for 30 minutes.
3. Transfer the cottage cheese with the excess marinade in an ovenproof dish. Seal the dish with dough and cook in a preheated oven (180°C (350°F)) for 20 minutes.
4. Remove from oven, garnish with green chillies and serve with naan or steamed rice.
2. Marinate the cottage cheese in this mixture for 30 minutes.
3. Transfer the cottage cheese with the excess marinade in an ovenproof dish. Seal the dish with dough and cook in a preheated oven (180°C (350°F)) for 20 minutes.
4. Remove from oven, garnish with green chillies and serve with naan or steamed rice.
serving amount
serves: 4
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