Ingredients:
- Cottage cheese 1 & ½ Cups
- Aloo (Potato) boiled 2 medium
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Zeera powder (Cumin powder) ½ tsp
- Chaat masala ½ tsp
- Hara dhania (Fresh coriander) chopped 2 tbs
- Maida (All-purpose flour) 3 tbs
- Maida (All-purpose flour) sifted 1 Cup or as required
- Cooking oil for frying
- Pani (Water) as required
- Tamatar (Tomatoes) 2 large
- Cooking oil 1/4 Cup
- Hari elaichi (Green cardamom) 1
- Darchini (Cinnamon stick) 1
- Laung (Cloves) 2
- Tez paat (Bay leaf) 1
- Pyaz (Onion) sliced 3 medium
- Kaju (Cashew nuts) 10-12
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Pani (Water) ½ Cup or as required
- Pani (Water) 1/4 Cup or as required
- Cooking oil 3-4 tbs
- Garam masala powder ½ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Zeera powder (Cumin powder) ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 1 Cup or as required
- Cream 4 tbs
- Kasuri meethi (Dried fenugreek leaves) 2 tsp
Directions:
In bowl,add cottage cheese and mix well until crumbled.
Grate potatoes with the help of the grater,add red chili powder,salt,cumin powder,chaat masala,fresh coriander,all-purpose flour and mix until well combined.
Take a mixture and make a balls (40 gms) of equal sizes (makes 12-13) and coat in all-purpose flour.
In wok,heat cooking oil and fry balls on medium flame until golden brown.
In saucepan,add water and bring it to boil.
Cut tomatoes slightly with the help of the knife.
In boiling water,add tomatoes and blanch for 3-4 minutes then remove skin,cut into cubes & set aside.
In wok,add cooking oil,green cardamom,cinnamon stick,cloves,bay leaf and mix.
Add onion and fry until translucent.
Add cashew nuts and mix well.
Add blanched tomatoes and mix well.
Add ginger garlic paste and mix well for 2 minutes.
Add water and mix,cover and cook on low flame for 4-5 minutes.
Remove bay leaf & let it cool.
In grinder,add onion+tomato mixture,water and grind well & set aside.
In wok,add cooking oil,grinded paste and mix well.
Add garam masala powder,red chili powder,cumin powder,turmeric powder,coriander powder and salt and mix well.
Add water and mix well,cover and cook on low flame for 4-5 minutes.
Turn off the flame,add cream and mix well.
Turn on the flame and cook for 4-5 minutes.
Now add fried balls and mix gently.
Add dried fenugreek leaves,cover and simmer on low flame for 2 minutes & serve!
Ajza:
- Cottage cheese 1 & ½ Cups
- Aloo (Potato) boiled 2 medium
- Lal mirch powder (Red chili powder) ½ tsp or to taste
- Namak (Salt) ½ tsp or to taste
- Zeera powder (Cumin powder) ½ tsp
- Chaat masala ½ tsp
- Hara dhania (Fresh coriander) chopped 2 tbs
- Maida (All-purpose flour) 3 tbs
- Maida (All-purpose flour) sifted 1 Cup or as required
- Cooking oil for frying
- Pani (Water) as required
- Tamatar (Tomatoes) 2 large
- Cooking oil 1/4 Cup
- Hari elaichi (Green cardamom) 1
- Darchini (Cinnamon stick) 1
- Laung (Cloves) 2
- Tez paat (Bay leaf) 1
- Pyaz (Onion) sliced 3 medium
- Kaju (Cashew nuts) 10-12
- Adrak lehsan paste (Ginger garlic paste) 1 tsp
- Pani (Water) ½ Cup or as required
- Pani (Water) 1/4 Cup or as required
- Cooking oil 3-4 tbs
- Garam masala powder ½ tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Zeera powder (Cumin powder) ½ tsp
- Haldee powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Pani (Water) 1 Cup or as required
- Cream 4 tbs
- Kasuri meethi (Dried fenugreek leaves) 2 tsp
Directions:
Bowl mein cottage cheese dal dein aur ache tarhan mix ker ka crumbled ker lein.
Aloo ko grater ki madad sa grate ker lein,lal mirch powder,namak,zeera powder,chaat masala,hara dhania aur maida dal ker ache tarhan mix ker lein.
Mixture ko lein aur ek jaisay sizes ka balls (40 gms) bana lein (makes 12-13) aur maida mein coat ker lein.
Karhai mein cooking oil garam karein aur balls ko darmiyani ancch per golden brown hunay tak fry ker lein.
Saucepan mein pani dal ker ubal lein.
Tamatar mein knife ki madad sa slightly cut laga lein.
Boiling pani mein tamatar dal ker 3-4 minutes kliya blanch karein phir skin ko nikal lein aur cubes mein cut ker lein & side per rakh dein.
Karhai mein cooking oil,hari elaichi,darchini,laung aur tez paat dal ker mix karein.
Pyaz dal ker translucent hunay tak fry ker lein.
Kaju dal ker ache tarhan mix karein.
Blanched tamatar dal ker ache tarhan mix ker lein.
Adrak lehsan paste dal ker 2 minutes kliya ache tarhan mix karein.
Pani dal ker mix karein aur dhak ker halki ancch per 4-5 minutes kliya paka lein.
Tez paat ko nikal lein & thanda ker lein.
Grinder mein pyaz+tamatar mixture aur pani dal ker ache tarhan grind ker lein & side per rakh dein.
Karhai mein cooking oil aur grinded paste dal ker ache tarhan mix karein.
Garam masala powder,lal mirch powder,zeera powder,haldee powder,dhania powder aur namak dal ker ache tarhan mix ker lein.
Pani dal ker mix karein aur dhak ker halki ancch per 4-5 minutes kliya paka lein.
Chulha bund ker dein aur cream dal ker ache tarhan mix karein.
Chulha on karein aur 4-5 minutes kliya paka lein.
Ab fried balls dal ker gently mix ker lein.
Kasuri meethi dal ker dhak dein aur halki ancch per 2 minutes kliya dum per rakh dein & serve karein.
