I use chhana or cottage cheese in my recipe in various ways and this is just one more version of it. Taste wise, it is on the richer side, with a perfect balance of sweet, sour and hot taste. To increase the sourness, I have added both curd and tomato to the dish. You can reduce it as per your liking though. And one more interesting thing I have added to this dish is the Matar shuti and hence the name Matarsuti diye Chhana r Kaliya. This Matarsuti or green peas are the ones that I have preserved during winter when there are plenty of green peas available in the market in a very nominal cost. I have preserved around 4 kg of the same in individual ziplock bags in the freezer, and they really become very handy to use anytime of the year. Now, I can make korashuti r kochuri even during summer months.
Matarsuti diye Chhana r Kaliya
- Chhana or home made cottage cheese – made from 1.5 litres of milk
- Matarsuti or green peas – 1/2 cup
- Potato – 1, cubed
- Ginger paste – 1 tsp
- Green chili – 8-9
- Kishmish or raisin – 1 tbsp
- Kalo jire or kalonji seeds – 1 tsp
- Salt and turmeric – as required
- Cumin powder – 1 tsp for the cottage cheese patty
- Tomato – 2
- Curd – 1 tbsp
- Ginger – 1 inch pieces
- Bayleaf and cumin seeds for tempering
- Cumin powder – 1 tbsp for the gravy
- Kashmiri chili powder – 1 tsp
- White oil for cooking
- Ghee – 1 tsp
- Sugar – as required
- Garam Masala powder – 1/2 tsp
How to make Matarsuti diye Chhana r Kaliya
To make the cottage cheese patty, take the cheese, 1 tsp ginger paste , 1 tsp cumin powder, nigella seeds, salt, sugar, kishmish or raising, chopped green chili . Fold them nicely to incorporate together. For binding, you may add 1 tsp of maida or corn flour as necessary.
Make small disc and place them on a hot tawa / frying pan. Shallow fry till golden.
While the patty is being fried, make a paste of ginger, green chili, tomato and curd.
Fry the cubed potatoes with a pinch of salt and turmeric till golden brown. Keep aside.
In the same oil, add the bayleaf and cumin seeds.
Then add the ground masala along with salt, turmeric and cumin powder. Fry well.
Add kashmiri chili powder too and continue frying till oil separates.
Add the fried potatoes and continue cooking till the masala is fried perfectly.
Now add a cup of hot water. The cottage cheese patty will absorb water so adjust it accordingly.
You need to add the green peas at this stage. Since I have used the preserved one, I have added it at a later stage to retain the shape. If you are using the fresh peas, add them while adding the potatoes.
Once the potatoes are cooked through, carefully place the fried cottage cheese patty . Boil for 1-2 minutes.
Adjust the seasoning and sprinkle the sugar. As mentioned earlier, the taste should be hot and sweet and sour. So adjust the seasoing properly.
Finally add the ghee and sprinkle garam masala powder. Serve with Luchi.