You are here

Cheese Curry

Veggie.Lover's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Salad oil 1 Tablespoon
  Onion 1 Large, finely chopped
  Garlic 4 Clove (20 gm) (Minced Or Pressed)
  Chopped ginger 2 Teaspoon
  Tomatoes 2 Medium, chopped
  Ground coriander 1 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Fennel seeds 1⁄4 Teaspoon, crushed
  Reserved whey/Water 1 1⁄2 Cup (24 tbs)
  Chopped coriander/Parsley 1 Tablespoon
  Salt To Taste
  Hot cooked rice 3 Cup (48 tbs)
  Pressed milk cheese 1 1⁄2 Cup (24 tbs), cut into 1/2 inch cubes
  Chopped salted cashews 1⁄3 Cup (5.33 tbs)
Directions

Heat butter and oil in a wide frying pan over medium high heat.
Add onion, garlic, and ginger and cook, stirring, until onions are lightly browned.
Add tomatoes, cumin, the ground coriander, turmeric, red pepper, and fennel.
Cook, stirring, until tomatoes no longer hold their shape.
Stir in whey and bring to a boil over high heat.
Continue boiling, stirring, until sauce is well combined .
Mix in the chopped coriander; season to taste with salt.
Cover, reduce heat and simmer for 20 minutes.
Meanwhile, prepare rice.
Gently stir cheese into sauce.
Cook, covered, until cheese is heated through (about 3 minutes).
To serve, spoon curry over rice and top with cashews.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Dish: 
Curry
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese

Rate It

Your rating: None
4.086665
Average: 4.1 (15 votes)