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Main Ingredients | Mint, Cottage Cheese |
Cuisine | Indian |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 1 teaspoon mint
- 1 teaspoon cottage cheese
- 2 tablespoons oil
- 1 inch cinnamon stick
- 3 green cardamoms
- 1 bay leaf
- 6-8 black peppercorns
- 1/2 teaspoon cumin seeds
- 1 cup boiled onion paste
- 1 green chilli , slit
- 1/2 tablespoon ginger paste
- 1/2 tablespoon garlic paste
- 2 teaspoons dried fenugreek (kasoori methi) powder
- 1 1/2 cup milk
- 250 grams cottage cheese (paneer), cubed
- Salt to taste
- 2 tablespoons cream
Method
- Heat oil in a non-stick pan. Add cinnamon, green cardamoms, bay leaf, black peppercorns, cumin seeds and saute till fragrant.
- Add boiled onion paste and saute. Add green chilli, ginger paste, garlic paste and dried fenugreek leaves and mix well.
- Add milk and mix. Add mint powder and crushed black peppercorns and mix well. Cook for 2 minutes. Strain the gravy into a bowl and discard the residue.
- Put the strained gravy back into the pan. Add cottage cheese cubes and mix. Add salt and mix. Add cream and mix.
- Transfer the mixture into a serving bowl and garnish with fresh mint sprig. Serve hot with steamed rice or phulka or parantha.
Nutrition Info
Calories | 1299 |
Carbohydrates | 59.4 |
Protein | 46.9 |
Fat | 97.1 |
Other Fiber | Iron- 13.5mg |
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