Butter Mushroom Cottage Cheese and Sprouted Green Gram Salad

From the Thursday magazine.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 300  g cottage cheese
• 200  g mushrooms
• 3  large onions, chopped
• 2  tomatoes, chopped
• 3⁄4 inch ginger
• 5 -6  garlic cloves
• 14  cashews
• 14  groundnuts
• 1  teaspoon cumin seed, powdered
• 2  inches cinnamon, powdered
• 4  ground cloves
• 1  teaspoon dried fenugreek leaves, powdered
• 3  green cardamoms, powdered
• 2  teaspoons cornflour
• 1  tablespoon butter
• 1  teaspoon ghee
• 1  tablespoon red chili powder
• 1  pinch  orange food coloring
• 1⁄2 teaspoon turmeric powder
• 1⁄2 cup milk
• 1⁄2 cup yoghurt
•  salt

Directions

1. Heat ghee in a pan.
2. Add onions and fry till golden brown.
3. Add tomatoes and cook till soft.
4. Put this in a mixture.
5. Add the ginger and garlic pastes; blend well and keep aside.
6. Soak the nuts in water for 15 minutes and then drain.
7. Grind to a fine paste.
8. Now heat a pan and once its hot, shallow fry the onion and tomato paste.
9. Add the turmeric and red chilli powders, orange colour, yoghurt and milk.
10. Bring to a boil.
11. Add salt, nuts and the other powdered masalas.
12. Add mushrooms and the cottage cheese.
13. Cook till soft.
14. Add cornflour mixed with a little water and bring to a boil.
15. Remove from heat.
16. Garnish with coriander leaves, onion rings and sliced carrots.
17. To prepare the salad, boil one cup of sprouted green gram with 2 green chillies.
18. After it gets cooled, mix with a cup of beaten yoghurt to which you have to add salt to taste.
19. Fry cumin and asafoetida powder in a little ghee.
20. Add it to the above mixture.
21. Garnish with tomato slices and coriander leaves.