Kashmiri paneer cottage cheese Chamani qaliya

Ingredients 

1kg cotage cheese

Mustard sarso oil for frying 

1 cup milk

10g ginger (adrak) chopped

2 TSP aniseeds (sauf)

 1 TSP salt 

A pinch of asafoedita (hing) 

2 TSP turmeric powder haldi 

1 cup curd

2 TSP aniseed powder

1 TSP ginger powder 

1 TSP cumin seeds jeera

3 cloves laung

1/2 TSP caraway seeds 

1 TSP kashmiri garam masal spice (spice mixure)

6 green cardamoms crushed

1/2 TSP black  cardamom 

1/2 TSP cinnamon

1/2 TSP black peper.

Methods

1. Heat oil in deep frying pan or kadhai or wok. When hot dry cottage cheese cubes basting oil on it by perforated ladle jhara till edges are little brown. Remove on absonent paper to soak the excess oil and set aside.

2. Cool oil, strain and set aside. Heat 1 litre water in thick bottomed

 sauce pan add fried cottage cheese milk ginger aniseeds turmeric powder salt and asafoetida and boil for about thirty mins.

3. Strain the boiled mixture through cloth and set aside the soup. Keep the cottage cheese cubes in seperate bowl and discard all other sediments.

4. Pour the stained soup in heavy bottomed saucepan add curd aniseed powder and ginger pouder. Mix delicately but throughly with wooden spatula so that the curd does not break and sepreted.

5. Heat the saucepan now and bring and bring the mixure to boil. 

Add cottage cheese pieces and allow to boil for about 10 to 15 min.

6. Simultaneously heat 1 TSP of stained oil in frying pan add cloves, cumin seeds and fry a little. Add this oil to the boiling mixure in a sauce pan.

7. Add caraway seeds cardamoms kashmiri garam masala and black cardamom cinnamon and black peper pouder and mix the mixure throughly with steel ladle. 

8. Cover the saucepan and allow to boil for about 10 min on low heat. Serve hot with steamed rice.