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Cottage Cheese Dumpling Curry (Chenna Dalna)

 INGREDIENTS:

  1. Cottage Cheese 300 grams
  2. All-purpose Flour 2 tbsp
  3. Cumin Seeds 1/2tsp
  4. Bay Leaf 1
  5. Ginger Paste 1 tbsp
  6. Tomatoes 1 pureed
  7. Coriander Powder 1 tsp
  8. Garam Masala Powder 1 tsp
  9. Turmeric Powder 1/2 tsp
  10. Red Chili Powder 1 tsp
  11. Potato 2 large, cut lengthwise
  12. Salt as required
  13. Sugar 1 tsp
  14. Oil 

METHOD:

Serving size: 4-5


Mix cottage cheese with all-purpose flour. Knead the cottage cheese until smooth and slightly oily. Make small balls. 


Add cottage cheese balls to medium-hot oil in batches, turning them in between until they turn a nice golden brown on all sides.  Remove the balls from the oil and spread them on a kitchen towel. 


Heat 2 tbsp of oil in a pan and add potatoes. Stir-fry them until they turn golden in color. Remove and keep aside. To the same oil, add bay leaf and cumin seeds. 


Add ginger paste, tomato paste, and all the dry spice powders and stir-fry until the oil starts to separate. 


Add the fried potatoes, then pour in hot water and season with salt and sugar.


Cover the pan until the potatoes are cooked through. 


Add the cottage cheese balls to the gravy and cook for 4-5 minutes. 


Serve hot with either paratha, peas pulao, or jeera rice (cumin rice).























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