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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.
Ruvaangan Chaaman Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 2

Cooking Time

-15 min

Difficulty

- Medium

Preparation Time

- 10 min

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

HOW TO PREPARE RUVAANGAN CHAAMAN

  1. 1

    Boil water in a pan add salt, kashmiri red chilli powder and stir, add cottage cheese and let it boil till paneer becomes firm, strain the water.
  2. 2

    warm mustard oil in a pan, fry cheese steak till golden brown.
  3. 3

    for gravy, warm mustard oil, add cloves black cardamom, green cardamom and fry.
  4. 4

    make a paste of garlic paste 1 tsp ginger paste 1 tsp red chilli powder 1 tsp fennel powder and add in the gravy.
  5. 5

    blanch tomatoes, peel skin and make fine puree to add in the gravy.
  6. 6

    add cumin powder, salt, coriander powder, cinnamon powder and sauté.
  7. 7

    add cottage cheese steak and finish with dry fenugreek leaves.
  8. 8

    garnish with chopped coriander and serve hot.
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