Cottage cheese Butter Masala

Name: Cottage cheese Butter Masala
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 250 gms cottage cheese, cubed into 1-inch pieces; 1 medium Tomato; 2 medium Onions; 5-6 Cashew Nuts; 1 teaspoon Coriander Seeds, roasted; 1-2 Cloves; 1/2 piece Bay Leaf A small piece of Cinnamon Stick; 2 Green Cardamoms; 1 tablespoon Ginger Garlic Paste; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Red Chilli Powder; 1/2 teaspoon Coriander Powder; 1 drop Red Food Colour, optional; 1/3 cup Curd (not sour); 1/3 cup Warm Water; 1/2 teaspoon Sugar, optional; 2 tablespoons Fresh Cream; 1/4 teaspoon Garam Masala Powder; 2-3 strands Saffron, dissolved in 1 teaspoon water, optional; 3 tablespoons Cooking Oil or Ghee (clarified butter); to taste Salt; 1-2 teaspoons fresh cream,grated cheese, coriander garnishing

Arachana Suraj Khandelwal @cook_13602627

Nagpur Maharashtra

#curry
#cheese

Arachana Suraj Khandelwal @cook_13602627

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Ingredients

30 mins

6 servings

250 gmscottage cheese, cubed into 1-inch pieces
1medium Tomato
2medium Onions
5-6Cashew Nuts
1 teaspoonCoriander Seeds, roasted
1-2Cloves
1/2 pieceBay Leaf A small piece of Cinnamon Stick
2Green Cardamoms
1 tablespoonGinger Garlic Paste
1/4 teaspoonTurmeric Powder
1/2 teaspoonRed Chilli Powder
1/2 teaspoonCoriander Powder
1 dropRed Food Colour, optional
1/3 cupCurd (not sour)
1/3 cupWarm Water
1/2 teaspoonSugar, optional
2 tablespoonsFresh Cream
1/4 teaspoonGaram Masala Powder
2-3 strandsSaffron, dissolved in 1 teaspoon water, optional
3 tablespoonsCooking Oil or Ghee (clarified butter)
to tasteSalt
1-2 teaspoonsfresh cream,grated cheese, coriander garnishing

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Steps

30 mins

1

Grind cashew nuts with roasted coriander seeds into smooth powder and keep aside until required.
2

Blanched onion to medium coarse paste in a grinder.
3

Heat oil in a kadai (or pan) over medium flame.
Add cloves, bay leaf, cinnamon and green cardamom.
When they begin to crackle, add crushed onion.
Stir-fry until it becomes light brown for approx. 3-4 minutes.
4

Add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, a drop of red food colour, cashew nut powder and stir-fry for a minute.
5

Add crushed tomato puree and salt.
Stir-fry for 2-minutes.
Add curd, sugar and 1/3 cup warm water.
6

Mix them and let mixture boil until oil starts to separate.
7

Takeaway kadai from flame and let the mixture cool for 5 minutes.
8

Discard whole spices (cloves, bay leaf, cinnamon and green cardamom), transfer mixture to a blender jar and blend it to smooth puree in blender or food processor.
9

Again, transfer it to same kadai and place on the gas.
10

Add fresh cream, garam masala powder and dissolved saffron.
Mix well and cook for a minute.
Add cottage cheese cubes and mix properly to coat them with gravy.
11

Garnish it with fresh cream, grated cheese and coriander leaves serve hot with naan.