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This dish goes extremely well with plain curds, and is a meal by itself.
- Heat the oil in a kadhai and deep-fry the cottage cheese till it turns golden in colour, remove on an absorbent paper. Keep aside.
- Heat the ghee in a pressure-cooker, add the bayleaf, cinnamon, cloves and cumin seeds.
- When the cumin seeds start crackling add the onions and saute till it turns pink in colour.
- Add the vegetables, rice, chilli powder, garam masala, salt and water, stir well and cover with lid.
- Cook for 3 whistles. Remove from the flame add the fried cottage cheese and toss it gently.
- Serve hot garnished with coriander and ghee.
This recipe was contributed by apeksha on 18 Nov 2010
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