How to make Tamatar Chaman - Cottage cheese in thick tomato gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cottage Cheese, Tomatoes (टमाटर)
Cuisine : Indian
Course : Main Course Vegetarian
Tamatar Chaman Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Tamatar Chaman checkout Paneer Butter Masala, Paneer Babycorn Balchao, Shahi Paneer, Malai Kofta Curry . You can also find more Main Course Vegetarian recipes like Vegetable Crispy, Sizzling Chilli Beancurd, Mustard Mushroom, Subz Khada Masala.
Prep Time : Preparation Time
Cook time : Cooking Time
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tamatar Chaman Recipe
Cottage Cheese 500 grams
Tomatoes 3-4 medium
Onions 2-3 medium
Ginger 1 inch piece
Oil to deep fry
Salt to taste
Red chilli powder (deghi mirch) 1/2 tablespoon
Turmeric powder 1/2 teaspoon
Method
Step 1
Cut the cottage cheese into two centimetre sized squares. Peel, wash and chop onions finely. Wash and chop tomatoes finely.
Step 2
Peel, wash and grate ginger. Heat oil in a kadai and deep fry cottage cheese cubes till light brown. Drain. In another pan, heat two tablespoons of oil and add onions.
Step 3
Sauté till light brown and add ginger and continue to sauté. Add tomatoes, salt, red chilli powder, turmeric powder and mix well. As the oil separates, add cottage cheese pieces and about two cups water.
Step 4
Cook on low heat till gravy thickens.
