1. Onion – 1
2. Cottage cheese – 200 gms, cubed
3. Yoghurt – 1/2 cup, at room temperature
4. Ginger – 1/2 inch piece
5. Garlic – 2 cloves
6. Green chillies – 2, finely chopped
7. Cashew nuts – 10-12
8. Cumin seeds (Jeera) – 1 tsp
9. Cinnamon (Dalchini) – 1 inch piece
10. Green cardamoms (Elaichi) – 2
11. Cloves (Laung) – 2
12. Bay leaf (Tej patta) – 1
13. Black peppercorns – 1/2 tsp
14. Red chilli powder – 1/2 tsp
15. Garam Masala powder – 1/4th tsp
16. Coriander powder (Dhania powder) – 1/2 tsp
17. Salt – 1 tsp or to taste
18. Water – 1/2 cup
17. Oil – 4 tbsp
Peel and chop the onions. Finely chop the green chillies.
Beat the yoghurt smooth using a wire whisk. The yoghurt should be at room temperature.
Using a mortar and pestle, crush the peppercorns into a coarse powder. Peel and crush the ginger and garlic into a paste.
Heat the 2 tbsp of oil in a saucepan.
To the hot oil, add cumin seeds and allow them to splutter for a few second. Next add the cloves, cinnamon, green cardamom and cook for a minute.
Now add in the chopped onions and fry on medium heat, stirring often until the onions start to brown.
Then add the ginger, garlic and green chillies and fry for another few minutes.
Add the cashew and fry until the cashews are browned.
Now remove the saucepan from heat and allow the onion and cashew mixture to cool.
Once cooled, grind the mixture to a smooth paste.
Now heat the remaining 2 tbsp of oil in the same saucepan. Add a bay leaf and let it sizzle in the hot oil for a few seconds.
Then add the pureed onion cashew mixture. Along with it add in the spices – Crushed black peppercorns, red chilli powder, coriander powder, garam masala powder and salt.
Cook on low heat for about 10 minutes allowing the spices to cook. Stir very often as the mixture will stick to the bottom of the saucepan.
Now remove the saucepan from the heat and gently stir in the yoghurt and 1/2 cup of water. Never stir in the yoghurt while the saucepan is still on heat as it will curdle the yoghurt.
Once mixed, put the saucepan back on heat and bring to a gently simmer for about 10 minutes. Stir in between gently.
Add the cottage cheese cubes and cover the saucepan and cook for another 1-2 minutes.
Garnish with coriander leaves and serve with chapatti.