Ruwagan Chhaman (Cottage cheese in a flavourful tomato gravy)
Ingredients
- 2.2 lb Cottage cheese paneer, fried, cut into 2 inch 1 1/2 inch x 1 inch cubes
- 22 floz Tomato puree diluted with 3 cups water, 2 tsp salt and 1 tbsp garlic water
- 8 Green cardamom choti elaichi
- 4 Cinnamon dalchini, 1 inch sticks
- 2 tsp Turmeric haldi powder
- 2 tsp Ginger powder sontJi
- 1 1/2 tsp Onion paste fried
- 4 Black cardamom badi elaichi
- 7 oz Ghee
- 2 tsp Kashmiri red chilli powder dissolved in 3/4 cup water
- 5 floz Dry cockscomb flowers mawal, heated with 1 cup water, extract
- 2 tsp Dry mint pudina leaves
- 1 tsp Black cumin shahi jeera seeds
- Salt to taste
Instructions
- In a pan, add the tomato puree mixture, green cardamom, cinnamon sticks, turmeric powder, ginger powder, onion paste, black cardamom, ghee, red chilli water, and 5 cups water. Cook the mixture until it is of a sauce-like consistency.
- Add the cockscomb flower extract and bring the mixture back to the boil. Add the fried cottage cheese after first immersing it in cold water. Cook until it is well blended with the sauce.
- Add the dry mint leaves and black cumin seeds, and cook for another 5 minutes.
Calories: 522 kcal
Carbohydrates: 22 g
Protein: 21 g
Fat: 41g
Saturated Fat: 23 g
Cholesterol: 113 mg
Sodium: 650 mg
Potassium: 757 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 1013 IU
Vitamin C: 13 mg
Calcium: 208 mg
Iron: 4 mg