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Preparation Time : 10
Cook Time : 20
Total Time : 30
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 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 Chili Powder
1/2 teaspoon Coriander Powder
1 drop Red Food Color, 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)
1/4 tsp to taste Salt
1-2 teaspoons fresh cream,grated cheese, coriander garnishing
Grind cashew nuts with roasted coriander seeds into smooth powder and keep aside until required.
Blanched onion to medium coarse paste in a grinder.
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.
Add ginger-garlic paste, turmeric powder, red chilli powder, coriander powder, a drop of red food color, cashew nut powder and stir-fry for a minute.
Add crushed tomato puree and salt. Stir-fry for 2-minutes. Add curd, sugar and 1/3 cup warm water.
Mix them and let mixture boil until oil starts to separate.
Takeaway kadai from flame and let the mixture cool for 5 minutes.
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.
Again, transfer it to same kadai and place on the gas.
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.
Garnish it with fresh cream, grated cheese and coriander leaves serve hot with naan.
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