Fried cottage cheese and cauliflower sprinkled with cumin se recipe
ingredients
500 g (1 .1 lb) Cottage cheese (paneer), cut into large, thin rectangles
500 g (1.1 lb) Cauliflower (phoolgobhi), washed, cut into large florets
3/4 cup (150 ml) 5 fl oz Mustard (sarson) oil
1/4 cup (50 g) 1 3/4 oz Ghee / Vegetable oil
1 tbsp (4 1/2 g) Aniseed (saunf) powder
1/2 tsp Ginger powder (sonth)
1/2 tsp (1 g) Turmeric (haldi) powder
2 Black cardamom (badi elaichi)
2 Green cardamom (choti elaichi)
2 Bay leaves (tej patta)
4 Cloves (laung)
Salt to taste
1 tsp (2 g) Black cumin (shahi jeera) seeds
500 g (1.1 lb) Cauliflower (phoolgobhi), washed, cut into large florets
3/4 cup (150 ml) 5 fl oz Mustard (sarson) oil
1/4 cup (50 g) 1 3/4 oz Ghee / Vegetable oil
1 tbsp (4 1/2 g) Aniseed (saunf) powder
1/2 tsp Ginger powder (sonth)
1/2 tsp (1 g) Turmeric (haldi) powder
2 Black cardamom (badi elaichi)
2 Green cardamom (choti elaichi)
2 Bay leaves (tej patta)
4 Cloves (laung)
Salt to taste
1 tsp (2 g) Black cumin (shahi jeera) seeds
method
1. Heat the mustard oil till it starts smoking; deep-fry the cottage cheese and cauliflower till they are light golden brown in colour. Drain and keep aside.
2. Heat the ghee / oil in a separate pan. When hot, reduce heat and add aniseed powder, dry ginger powder, turmeric powder, black and green cardamom, bay leaves, and cloves. Stir and add the fried cottage cheese and cauliflower. Add salt and mix well.
3. Add 1 1/2 cups of hot water and cook till the water evaporates. Sprinkle the black cumin seeds and mix well.
2. Heat the ghee / oil in a separate pan. When hot, reduce heat and add aniseed powder, dry ginger powder, turmeric powder, black and green cardamom, bay leaves, and cloves. Stir and add the fried cottage cheese and cauliflower. Add salt and mix well.
3. Add 1 1/2 cups of hot water and cook till the water evaporates. Sprinkle the black cumin seeds and mix well.
serving amount
serves: 4 - 6
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