Karhai (wok) is not necessary for this recipe but so much fun to use; dry form of curry cooked fast on fairly high heat is called karhai and the gravy has loads of tomatoes. Karhai made with chicken and lamb are a much sought after delight & are made with a slight variation.
I came across this dish while leafing through my diary which contains all my treasured recipes. Sometimes, instead of vegetables or dal I like to make this as a side dish. Fun and easy to cook.
Serves: 3-4
Ingredients:
Oil 2 tbspn
Garlic paste 2 tbspn
Tomatoes 8 medium size peeled and sliced
Nigella seeds 0.5tspn
Coriander seeds 2 tspn [coarsely dry crush 1 tspn]
Chilly flake 0.5 tspn
Button red chilly 5-6
Capsicum 2 chopped into small pieces
Cottage cheese 250 grams cut in 1 inch square cubes
Flour 2 tbspn
Cilantro chopped fine 2 tbspn
Salt to taste
Method:
1. Heat 1.5tbspn oil in a pan, add the garlic paste stir and fry on medium low heat. Stir in the peeled and sliced tomatoes. Cover and cook till tomatoes are soft and mushy.
2. Add in the nigella seeds, coarsely crushed 1 tspn of coriander seeds, the remaining 1 tspn of whole coriander seeds, chilly flakes, whole button red chilly and all the chopped capsicums. Cover the pan and lower the heat and continue to cook.
3. In a platter set out the flour and coat the cubed cottage cheese. In a frying pan, fry these dredged cheese in the half a tbspn oil.
4. Turning each side as the turn golden brown. Can be fried in batches on a medium flame. Take them out in a platter covered with a paper towel. When all the cheese is fried add it to the tomatoes, season with salt cover and continue to cook for further 5-8 minutes so that the spices are infused into the cheese cubes. Add in chopped cilantro and serve.
5. Can be eaten with rice or chappattis or simply on its own.
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