Cottage cheese 300gms
Onions 100gms
Ginger 20gms
Garlic 10gms
Green chilli 4nos
Red chilli powder ½ tspn
Coriander powder 1tspn
Tomatoes ½ kg
Garam masala powder ½ tspn
Cashew-nuts 10nos
Dry fenugreek leaves ¼ tspn
Butter 20gm
Salt to taste
Oil 30ml

Peel and fine chop onions. Blanch tomatoes for 20 seconds in boiling water. Remove skin, half, scoop out pulp. Pass pulp through a strainer. Puree 80% tomatoes in a blender and fine chop the rest. Keep aside. Boil cashew nuts for 5 minutes. Keep aside 3 of them, make a paste using water in a blender. Peel onion and garlic. Fine chop. Fine chop green chillies. Cut cottage cheese into ½ inch cubes.
Heat oil; sauté chopped onions till golden brown. Add in ginger, garlic and half of chillies. Stir for a minute. Add red chilli powder, chopped tomatoes. Stir for about 3 minutes. Add in tomato puree and salt. Stir & cook until fat separates. Now add in cashew nut paste, 50ml water& cottage cheese. Simmer 5 minutes. Finish off by sprinkling fenugreek leaves, garam masala powder, butter and remaing green chillies. Dish out, garnish with bolied cashew nuts and serve with chappaties / naans.

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