Chhena tarkari

Ingredients

• Chhena from 1½ litres milk, pressed under a weight for 1 hour and cut into cubes
• 1 potato, cubed
• 3 tbsp mustard oil or ghee
• 1 bay leaf
• ½ tsp cumin seeds
• 1 onion, ground
• 1 tsp ginger paste
• 2 tomatoes, pureed
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1 tsp cumin powder
• Salt to taste
• ½ tsp garam masala

Method

1. Fry the chhena cubes lightly until golden and soak them in warm water so they stay soft.
2. Fry the potato in the same oil until golden.
3. Add bay leaf and cumin, then onion and ginger paste, and fry until light brown.
4. Add tomato puree and the spice powders and cook until the oil separates.
5. Add 1½ cups water and the potato and cook until tender. Add the chhena and simmer for 3 minutes. Finish with garam masala.