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Total Time
50mins
Prep 20 mins
Cook 30 mins

Alok S. Dhar is my current helper in the kitchen and a fantastic chef I am so blessed to have at home to feed my family. He can cook like a MAGICIAN and his food is so delectable. Its aroma tickles the nostrils each time he stirs the pot containing some spices he's using to cook our lunches/dinners. Here's one such recipe he shared with me and taught me to make a few moons ago. I hope you enjoy it along with the rest of your family just as my family and I did and will continue to do in the future.

Ingredients Nutrition

Directions

  1. In a pot, fry the onions, sesame seeds, tomatoes and cashewnuts in 2 tbsps. of oil.
  2. Remove from pot and prepare a paste of the same. You may add halfa glass to a whole glass of water.
  3. Heat 1 tablespoons of oil in a pot.
  4. Toss the chopped ginger and garlic into a mixer to prepare a paste.
  5. Add ginger-garlic paste and stir fry till the raw smell of both has gone and the mixture turns slightly brownish in appearance.
  6. Fold in cloves, cinnamon, bay leaves, black peppercorns and green cardamoms.
  7. Once the black peppercorns start spluttering, add onions, red chillies, cashewnuts and tomatoes.
  8. Boil for 5 minutes.
  9. Fold in the masala powders.
  10. Do not add water at this stage.
  11. Mix thoroughly and after mixing check to see if water is required to make the gravy less thick if it is already too thick.
  12. If desired, add a little water.
  13. Now, add a pinch of red food colour, if desired.
  14. When oil separates from the masala, add the cottage cheese cubes.
  15. Garnish with corriander leaves and serve hot with rotis and/or white Basmati rice.
  16. Enjoy!