Cottage Cheese Cooked in a Wok (Indian)

Cottage Cheese Cooked in a Wok (Indian)

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Servings: 4
Calories: 453


  • 1.1 lb Cottage cheese paneer, cut into fingers
  • 3 1/2 floz Vegetable oil
  • 1 tbsp Ginger adrak paste
  • 1 tbsp Garlic lasan paste
  • 1 oz Onions chopped
  • 9 oz Tomatoes chopped
  • 1 tsp Coriander dhaniya powder
  • 2 tsp Garam masala
  • Salt to taste
  • 1 tsp Dry fenugreek leaves kasoori methi
  • 7 floz Tomato puree
  • 1 oz Capsicum Shimla mirch, julienned
  • 1 tbsp Butter
  • 2 tbsp Cream
  • 1 tbsp Green coriander hara dhaniya, chopped
  • 2 Green chillies slit into half


  • Heat the oil in a pan; add ginger-garlic paste and saute till golden brown. Add onions and saute for about 2 minutes.
  • 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.
  • Add capsicum and cottage cheese; mix well. Stir in butter and cream and cook for about a minute.
  • Serve hot garnished with green coriander and green chillies.
Calories: 453 kcal
Carbohydrates: 15 g
Protein: 16 g
Fat: 37g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 39 mg
Sodium: 576 mg
Potassium: 556 mg
Fiber: 3 g
Sugar: 9 g
Vitamin A: 1398 IU
Vitamin C: 27 mg
Calcium: 131 mg
Iron: 1 mg
Cuisine Indian
Ingredients Cheese, Cottage
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