Ingredients with Measurements:
- 2 cups of chhana (cottage cheese)
- 2 tablespoons of besan (gram flour)
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of cumin powder
- Salt to taste
- 1 tablespoon of oil
- 1 onion, finely chopped
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 cup of yogurt
- 1/2 cup of water
- 1/2 teaspoon of garam masala
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of cumin seeds
- 1/4 teaspoon of asafoetida
- 1 tablespoon of chopped coriander leaves
Special equipment needed:
- Mixing bowl
- Frying pan
- Blender or food processor
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, add chhana, besan, red chili powder, coriander powder, cumin powder, and salt. Mix well and make small balls out of the mixture.
2. Heat oil in a frying pan and fry the chhana balls until they turn golden brown. Keep them aside.
3. In the same pan, add cumin seeds and asafoetida. Once they start to splutter, add chopped onions, ginger paste, and garlic paste. Sauté until the onions turn translucent.
4. Add turmeric powder, garam masala, and salt. Mix well.
5. In a blender or food processor, blend yogurt until smooth.
6. Add the blended yogurt to the frying pan and mix well.
7. Add water and bring the mixture to a boil.
8. Add the fried chhana balls to the curry and let it simmer for 5-7 minutes.
9. Garnish with chopped coriander leaves.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 18g
Protein: 18g
Substitutions for ingredients:
- Instead of chhana, you can use paneer (Indian cottage cheese).
- Instead of besan, you can use cornflour or rice flour.
- You can use any oil of your choice.
- You can use any type of yogurt, but make sure it is not too sour.
Variations:
- You can add vegetables like peas, carrots, or potatoes to the curry.
- You can make the curry spicy by adding more red chili powder or green chilies.
- You can make the curry sweeter by adding sugar or honey.
Tips and tricks:
- Make sure the chhana balls are not too big, as they may break while frying.
- You can add a pinch of baking soda to the chhana mixture to make the balls softer.
- You can add a tablespoon of cream to the curry to make it richer.
Storage instructions:
You can store the curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a saucepan on medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with rice or naan bread.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the chhana balls break while frying, add a little more besan to the mixture.
- If the curry is too thick, add more water.
Food safety advice:
Make sure the chhana is fresh and not expired.
Food history:
Dahi Chhana Kofta Curry is a popular dish in North India, especially in the state of Uttar Pradesh. It is a vegetarian dish that is usually served with rice or naan bread.
Flavor profiles:
The curry has a tangy and creamy flavor, with a hint of spice.
Serving suggestions:
Serve the curry in a bowl with rice or naan bread.
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Region: Indian