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Preparation Time : 10
Cook Time : 20
Total Time : 30
cottage cheese 1/2 lb or 250 gms
garlic clove 4-5
ginger 1 inch
Coriander powder1 tsp
Kashmiri red chilly 1 tsp
Garam masala 1/2 tsp
Salt 1 tsp or to taste
Whole spice : Bay leaf 1
Cinnamon stick 1 /2 inch
Cumin seeds 1 tsp
Fenugreek leaves 1 tsp
Sugar 1 tbsp
Other ingredients: Paste of 15 cashewsnuts
Fresh cream 2-3 tbsp (Half and Half)
Butter 2 tbsp
Oil 2 tsp
Dip cashews in water for about 10-15 minutes.
Heat oil in a pan and add onion, tomato, ginger and garlic.
Cook it for 4-5 minutes or tomatoes become tender. Switch off the flame at this point and let it cool.
Add this to blender and make paste of it. Add 1-2 tbsp of water if required otherwise avoid it.
Heat oil and butter in a pan and add whole spices to it.
Add kashmiri red chilly to it and cook for half minute to get good color.
Add in prepared tomato paste and cook for 5-7 minutes .
Add cashew paste to it and cover with with. Let it simmer for 2-3 minutes .
Add coriander powder and salt to it. add sugar and cheese to it.
Add fresh cream and cook for 2 minutes. Add fenugreek leaves to it.
Cheese tomato is ready to serve with Indian Flat breads.
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