Cottage cheese cooked in a wok (Indian) recipe
ingredients
500 g (1.1 lb) Cottage cheese (paneer), cut into fingers
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
1/4 cup (30 g) 1 oz Onions, chopped
1/2 cup (250 g) 9 oz Tomatoes, chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Garam masala
Salt to taste 1 tsp (1 1/2 g) Dry fenugreek leaves (kasoori methi)
1 cup (200 ml) 7 fl oz Tomato puree
30 g (1 oz) Capsicum (Shimla mirch), julienned
1 tbsp (20 g) Butter
2 tbsp (40 ml) Cream
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 Green chillies, slit into half
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
1 tbsp (18 g) Ginger (adrak) paste
1 tbsp (18 g) Garlic (lasan) paste
1/4 cup (30 g) 1 oz Onions, chopped
1/2 cup (250 g) 9 oz Tomatoes, chopped
1 tsp (1 1/2 g) Coriander (dhaniya) powder
2 tsp (4 g) Garam masala
Salt to taste 1 tsp (1 1/2 g) Dry fenugreek leaves (kasoori methi)
1 cup (200 ml) 7 fl oz Tomato puree
30 g (1 oz) Capsicum (Shimla mirch), julienned
1 tbsp (20 g) Butter
2 tbsp (40 ml) Cream
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 Green chillies, slit into half
method
1. Heat the oil in a pan; add ginger-garlic paste and saute till golden brown. Add onions and saute for about 2 minutes.
2. Add tomatoes and cook till the oil separates. Add coriander powder, garam masala, salt, and dry fenugreek leaves. Stir in the tomato puree; cook for a few minutes.
3. Add capsicum and cottage cheese; mix well. Stir in butter and cream and cook for about a minute.
4. Serve hot garnished with green coriander and green chillies.
2. Add tomatoes and cook till the oil separates. Add coriander powder, garam masala, salt, and dry fenugreek leaves. Stir in the tomato puree; cook for a few minutes.
3. Add capsicum and cottage cheese; mix well. Stir in butter and cream and cook for about a minute.
4. Serve hot garnished with green coriander and green chillies.
serving amount
serves: 2 - 4
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