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Cheese Curry

Veggie.Lover's picture
  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)

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

Side Dish
Lacto Ovo Vegetarian

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3254 Calories from Fat 1678

% Daily Value*

Total Fat 190 g292.4%

Saturated Fat 94.1 g470.5%

Trans Fat 0.3 g

Cholesterol 417.5 mg139.2%

Sodium 3035.2 mg126.5%

Total Carbohydrates 265 g88.3%

Dietary Fiber 17.2 g69%

Sugars 43.5 g

Protein 129 g258%

Vitamin A 156.8% Vitamin C 114%

Calcium 298.7% Iron 109.6%

*Based on a 2000 Calorie diet

Cheese Curry Recipe