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| Main Ingredients | Lychees, Cottage Cheese |
| Cuisine | Fusion |
| Course | Main Course Vegetarian |
| Prep Time | 11-15 minutes |
| Cook time | 16-20 minutes |
| Serve | |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 8-10 lychees
- 300 grams cottage cheese
- 2 tablespoon cornflour/ corn starch
- Oil to deep fry
- 2 medium onions,cut into cubes
- 2-3 tablespoons pure ghee
- 6 cloves
- 3 1 inch cinnamon sticks
- 1 teaspoon ginger paste
- 1 1/2 teaspoons garlic paste
- 1 1/2 teaspoons green chilli paste
- 1/4 teaspoon red chilli powder
- 1/2 cup yogurt,whisked
- 1 teaspoon sugar
- 1/4 teaspoon garam masala powder
- 1 1/2 teaspoons dried fenugreek leaves (kasoori methi),crushed
- Salt to taste
- 3/4 cup cream
Method
- Cut two thirds of the paneer into one-inch triangles and grate the remaining paneer. Drain the lychees, stuff with the grated paneer and roll lightly in cornflour.
- Heat oil in a kadai and deep-fry the lychees till light golden. Drain on absorbent paper.
- Boil the onions and cashewnuts with one cup of water for two to three minutes. Drain and leave to cool for a while.
- Grind to a smooth paste. Heat ghee in a thick-bottomed pan. Add cloves and cinnamon and sauté for one minute till fragrant.
- Add ginger paste, garlic paste, green chilli paste and sauté for half a minute.
- Add onion-cashewnut paste and sauté over medium heat for two minutes.
- Add the red chilli powder, yogurt, sugar, garam masala powder, kasoori methi and salt.
- Mix well and cook for one minute. Add the cream, paneer triangles and fried lychees and simmer for five to six minutes. Serve hot.
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