Cottage cheese: 100 gm
Dried red chilli: 1
Fennel seeds: 1 tsp.
Coriander seeds: 1 tsp.
Mustard seeds: 1 tsp.
Fenugreek seeds: 1/4 tsp.
Bay leaf: 1
Cooking oil: 3 tsp.
Onion (chopped): 1
Garlic (chopped): 3 cloves
Tomato (chopped): 2
Green chilli (chopped): 1
Ginger (chopped): 1 inch
Salt to taste
Yogurt: 1/2 cup
Cream to garnish (optional)
- Dry roast all the whole spices: red chilli, fennel seeds, coriander seeds, 1/2 tsp. mustard seeds, fenugreek seeds, cloves and bay leaf. Cool and grind to a powder. Keep aside.
- Grind the onions and garlic together to a smooth paste and keep aside. Grind the tomato, ginger and green chillis together and make another smooth paste and keep aside.
- Now begin the preparation for curry. Heat oil on medium flame and temper the remaining mustard seeds.
- Add the onion-garlic paste and mix well. Let this cook until it gets brown and starts leaving oil on the sides. This step is very important and if the onion masala is not cooked properly it will give a bitter taste to the curry. This will take about 10-12 minutes. Keep stirring so that the masala does not stick to the base or get burnt.
- When it is done, add the tomato-chilli-ginger paste and mix well. Add the salt and let this masala also cook properly until it starts leaving oil on the sides.
- Add the ground spice powder prepared in step 1. mix everything well and let cook for another minute.
- Add the yogurt and give it a stir. Cover and let cook the whole masala for another 10 minutes on low flame. You can also add a bit of water at this stage according to the required curry consistency. You need to add water if serving with rice, not required if serving with chappati/ paratha.
- Remove the cover and add the cubed cottage cheese. Mix well and turn off the flame. Let sit for another 10 minutes.
- Remove cover and garnish with coriander leaves and cream (optional). Serve hot !!