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Butter Mushroom Cottage Cheese and Sprouted Green Gram Salad

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“From the Thursday magazine.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat ghee in a pan.
  2. Add onions and fry till golden brown.
  3. Add tomatoes and cook till soft.
  4. Put this in a mixture.
  5. Add the ginger and garlic pastes; blend well and keep aside.
  6. Soak the nuts in water for 15 minutes and then drain.
  7. Grind to a fine paste.
  8. Now heat a pan and once its hot, shallow fry the onion and tomato paste.
  9. Add the turmeric and red chilli powders, orange colour, yoghurt and milk.
  10. Bring to a boil.
  11. Add salt, nuts and the other powdered masalas.
  12. Add mushrooms and the cottage cheese.
  13. Cook till soft.
  14. Add cornflour mixed with a little water and bring to a boil.
  15. Remove from heat.
  16. Garnish with coriander leaves, onion rings and sliced carrots.
  17. To prepare the salad, boil one cup of sprouted green gram with 2 green chillies.
  18. After it gets cooled, mix with a cup of beaten yoghurt to which you have to add salt to taste.
  19. Fry cumin and asafoetida powder in a little ghee.
  20. Add it to the above mixture.
  21. Garnish with tomato slices and coriander leaves.

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