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RUWAAGUN CHAMMAN

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Ingredients

(1 kg) : Cottage Cheese
(3 cups) : Tomato Purée
(1 teaspoon diluted in water) : Garlic Paste
(6 crushed) : Green cardamoms
(2) : Cinnamon Stick
(2) : Black cardamoms
(1 medium sized fried and grinder to paste) : Onions
(1 teaspoon) : Dry Ginger Powder
(2 teaspoons dissolved in 3/4 cups of water) : Kashmiri red chilli powder
(2 teaspoons) : Turmeric Powder
(1 teaspoon) : Dry mint leaves
(1teaspoon) : Black cumin seeds
(3/4 cup heated with 1 cup of water) : Dry cockscomb flowers
(to taste) : Salt
(1 cup) : Pure Ghee

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RUWAAGUN CHAMMAN

An authentic Kashmiri recipe of cottage cheese in tomato gravy. The flavours of authentic Kashmiri spices and herbs make it a divine recipe for any food lover.

Ingredients

Directions

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Steps

1
Done

Cut cottage cheese into 2 " medium sized cubes. Make sure they are not thin. Dry them and keep aside in cold water.

2
Done

Dilute Tomato puree with 3 cups water, 2 teaspoons salt and one tablespoon of garlic water.

3
Done

In a pan, heat pure ghee and add the tomato puree mixture, green cardamoms, black cardamoms, cinnamon sticks, dry ginger powder, turmeric powder, onion paste, Red chilli water and 5 cups of water. Cook the mixture until it is of sauce like consistency.

4
Done

Add the cockscomb flowers extract and bring the mixture back to the boil. Add the fried cottage cheese. Cook until it is well blended with the sauce

5
Done

Add the dry mint leaves and black cumin seeds and cook for another five minutes.

6
Done

Serve hot with steamed rice.

Harneet Kaur

Born in Delhi and brought up in Kashmir. Married in Jammu. It all gave me a typical taste of Northern flavours.. Yet with travelling comes growth. Simple and yet tasty recipes is the trick for me

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