Pound the red chillies and coriander seeds into powder.
Heat 75 ml/5 tablespoons oil in a wok, add garlic paste and saute till light brown.
Add half the pounded spices. Saute for 30 seconds.
Stir in green chillies and ginger, saute for 30 seconds.
Add tomatoes and stir-cook till the fat surfaces.
Add dried fenugreek, salt and all-spice. Set aside.
In another pan heat the remaining 35 ml/2, 1/3 tablespoons oil.
Add the capsicum and saute for 30 seconds.
Add the remaining pounded coriander and red chilli powder.
Stir for 30 seconds. Stir in the cooked spices, reduce flame and stir-cook till fat surfaces.
Slice the cottage cheese into fingers and add.
Stir gently for 2-3 minutes. Sprinkle chopped coriander.
Remove to a serving bowl and serve hot with paratha or naan.
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