Ruvaangan Chaaman By Ajay Chopra

Ruvaangan Chaaman

Sauté paneer cubes served with spicy tomato gravy. For the gravy, warm some mustard oil, cloves, cardamom and add a paste made of ginger, garlic and kashmiri chilly powder.
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Serves

1-2

Cooking Time

15 min

Meal Type

curry

Preparation Time

10 min

Difficulty

Medium

Rate This Recipe10

INGREDIENTS

  • Water
  • Salt
  • 1 tsp Kashmiri Red Chilli powder
  • 500 gms Cottage Cheese
  • 4 to 5 Tomatoes
  • 6 tsp Mustard oil
  • 6 Cloves
  • 6 to 7 Green Cardamom
  • 2 to 3 Black Cardamom
  • 1 tsp Garlic paste
  • 1 tsp Ginger paste
  • 1 tsp Red chilli powder
  • 1 tsp Fennel powder
  • Water
  • 1 tsp Cumin powder
  • Salt
  • 1 tsp Coriander powder
  • ½ tsp cinnamon powder
  • 2 tsp Dry Fenugreek powder

PREPARATION

  1. 1

    Boil water in a pan add salt, kashmiri red chilli powder and stir.
  2. 2

    Add cottage cheese and let it boil till paneer becomes firm.
  3. 3

    Strain the water, warm mustard oil in a pan.
  4. 4

    Fry cheese steak till golden brown.
  5. 5

    For gravy, warm mustard oil, add cloves black cardamom, green cardamom and fry, Make a paste of garlic paste, 1 tsp ginger paste, 1 tsp red chilli powder, 1 tsp fennel powder and add in the gravy, blanch tomatoes, peel skin and make fine puree to add in the gravy.
  6. 6

    Add cumin powder, salt, coriander powder, cinnamon powder and saute, add cottage cheese steak and finish with dry fenugreek leaves.
  7. 7

    Garnish with chopped coriander and serve hot.
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