| 10 | unit | tomatoes |
| 2.5 | tbsp | cream |
| 0.55 | lb | cottage cheese (paneer) / tofu |
| 2 | unit | green chillies sliced in half lengthwise |
| 2 | unit | cardamom |
| 2 | clove | cloves |
| 2 | unit | cinnamon stick |
| 3 | tbsp | oil |
| 1 | tbsp | ketchup |
| 1 | tbsp | minced garlic |
| 1 | tbsp | dried fenugreek leaves |
| 1 | pinch | black pepper |
| 1 | pinch | brown sugar |
| 1 | pinch | salt to taste |
Method :
1) boil the ripe tomatoes for 10-15 mins . Set them aside to cool n then purée them in a mixer n keep aside.
2) chop thw cottage cheese ( paneer ) into cubes and keep aside
3) Heat oil in pan and add the cloves, cardamom n cinnamon sticks n fry until brown.
3) Add the chopped garlic and slices of green chilly to the pan
4) Add the tomato purée and cook for 10 mins
5) Add the salt, black pepper , sugar and ketchup and stir
6) Add the dry fenugreek leaves and stir
7) Add the cream and stir
If consistency is too thick you can add a little milk
8) Add the cottage cheese in the end.
(excuse the typos, this is how my mom types... - Arusha)