Cooking Instructions
- 1
Take 5 tablespoon oil in a pan. Add Cashew Nuts & Onion juliennes & saute till onions turn light brown.
- 2
Remove from heat & let it cool down. Blend to make a smooth paste.
- 3
Also blend the tomatoes to make a smooth puree.
- 4
Take a medium sized pan & add 2 tablespoon oil. Once the oil is somewhat hot, add Bay Leaves, Cumin Seeds, Fenugreek Seeds, Coriander Seeds, Black Pepper Seeds, Green Cardamoms, Black Cardamoms, Cloves, Cinnamon & let the spices sputter.
- 5
Now add the Onion-Cashew paste. Add Ginger-Garlic-Chili Paste & cook on high heat for about 7-8 mins.
- 6
Add tomato puree & cook for another 7-8 mins. Add curd, salt & all the dry spices, cook for another 4-5 mins.
- 7
Add diced Cottage Cheese & cook for about 2 mins.
- 8
Garnish with dried Fenugreek leaves & serve hot.
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