Kashmiri Methi Chaman or cottage cheese curry
Cottage cheese fingers and fenugreek leaves make for a creamy curry
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 35m |
| SERVES | 4-6 |
50 gms fenugreek leaves (methi)
50 gms fresh spinach, discard the hard stems
300 gms cottage cheese
A pinch of asafoetida
5 cloves
1 tsp cumin seeds
½ tsp ground turmeric
1 tbsp fresh ginger, grated
½ tsp dry ginger (soonth)
1 tsp Kashmiri chilli powder
1 green chilli, seeded and chopped
1 tsp ground coriander 1/2 tsp garam masala
1 ½ tsp salt
2 cups (425 ml) water
Ghee or oil, for sautéing
1. Clean, wash and roughly chop spinach and fenugreek leaves. Grind to a smooth paste. Cut the cottage cheese into fingers like potato finger chips. Heat ghee or oil, fry cheese fingers until pale golden brown. Drain and keep aside.
2. Heat 4 tbsp oil, add asafoetida, cumin and cloves. After few seconds, add ground spinach and fenugreek paste. Fry over medium heat, stirring continuously until cooked. Add turmeric, chilli, ginger, dry ginger, salt, ground coriander and water. Simmer for few minutes.
3. As the gravy begins to thicken, add fried cheese fingers. Reduce heat and simmer over low heat until the gravy is thick. Transfer to serving dish, sprinkle coriander leaves. Serve hot.
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