600 g (22 oz) Cottage cheese (paneer), cut into cubes
1/2 cup (100 ml) 2 fl oz Vegetable oil
2 Onions, medium-sized, chopped
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
1 tsp (2 g) Red chilli powder
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
1/2 tsp Turmeric (haldi) powder
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Cream
1/2 cup (100 ml) 2 fl oz Vegetable oil
2 Onions, medium-sized, chopped
2 tbsp (36 g) 1 1/4 oz Ginger (adrak) paste
2 tbsp (36 g) 1 1/4 oz Garlic (lasan) paste
1 tsp (2 g) Red chilli powder
1 tbsp (4 1/2 g) Coriander (dhaniya) powder
1/2 tsp Turmeric (haldi) powder
Salt to taste
1/2 cup (100 ml) 3 1/2 fl oz Cream
method
1. Heat the oil in a wok (kadhai). Add onions and fry till golden brown.
2. Mix the ginger and garlic pastes, red chilli powder, coriander powder, turmeric powder, and salt together. Add to the wok and cook for 4 - 5 minutes.
3. Add cottage cheese cubes and stir till they are evenly coated with the spice mixture.
4. Add cream and stir well for 2 minutes or till the oil separates. Remove from heat and serve hot.
2. Mix the ginger and garlic pastes, red chilli powder, coriander powder, turmeric powder, and salt together. Add to the wok and cook for 4 - 5 minutes.
3. Add cottage cheese cubes and stir till they are evenly coated with the spice mixture.
4. Add cream and stir well for 2 minutes or till the oil separates. Remove from heat and serve hot.
serving amount
serves: 2 - 4
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