Ingredients
500 grams cottage cheese
1 large capsicum
1 large tomato
1 large onion 2 tablespoons ginger-garlic paste 1 tablespoon lemon juice Salt to taste 1 teaspoon red chilli powder ¾ cup hung yogurt 1½ teaspoons garam masala powder 1½ tablespoons Kashmiri red chilli paste/powder 1 teaspoon dried fenugreek leaves ½ teaspoon chaat masala
½ teaspoon mustard powder
½ teaspoon carom seeds
½ teaspoon cumin powder
½ teaspoon dry mango powder
1 tablespoon oil + as required
Method
1. Take cottage cheese pieces, capsicum, tomato, onion in a bowl. Add ginger-garlic paste, lemon juice, salt and chilli powder and mix well. Set aside to marinate for 10 minutes. 2. Combine yogurt, garam masala powder, chilli paste, dried fenugreek leaves, chaat masala, carom seeds, mustard powder, cumin powder, dry mango powder and salt. 3. Add the cottage cheese with the vegies and mix. Refrigerate to marinate for 1-2 hours. 4. Heat some oil in a non-stick pan. Place the marinated cottage cheese and vegies in it and cook on both the sides 7. Serve hot.
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