When you think Indian cuisine, you can’t but help think about the scrumptious dishes that come from the kitchens of Gujarat. The state is known to be home to cuisine that appeals to people across cultures and societies. Not only are all the ingredients sorted for flavor and aroma, but they are also chosen to make the dish a meal in itself. The same applies for Pickled Cottage Cheese. This dish is the pride of Gujarat. It is popularly served on all Gujarati menus and in every home across the state. It is a meal in itself for the kids and enjoyed basically by people of all age groups. Watch your friends size your hosting capability up as soon as they devour the Pickled Cottage Cheese.
Ingredients:
1/4kg Paneer
1/4 tsp each of mustard seeds
Methi or fenugreek seeds
Cumin seeds
Turmeric powder
Dry mango powder
1 tsp each of ginger and garlic paste
1/2 cup of curd
1 tsp of freshly ground green chilies
Salt to taste
Any preferred cooking medium
Popular Accompaniments:
You can enjoy Pickled Cottage Cheese as it is or eat it as an accompaniment with other dry or fried additions. The dish is quick in the making and this allows you to serve paneer or cottage cheese at a picnic or while traveling. Light on digestion, it goes well with roti or bread. You can count on the magic of Pickled Cottage Cheese anytime and anywhere and with a little innovation you could give the dish a new look every time! The paneer is an absolute delight this way and you can even store the dish as a preserve for around a week. You can chop and turn around the ingredients to adjust to just how spicy or sour you want the pickled paneer to taste. The dish is simple and goes well with any lentil gravy or plain rice recipe. Get the treat of paneer pickle today!
Preparation:
Cut the cottage cheese or paneer into even sized cubes.
Next blend together all the other spices - mustard seeds, methi or fenugreek seeds, cumin seeds, turmeric powder, dry mango powder, and ginger and garlic paste.
Main Cooking:
Heat oil in a heavy bottom pan and allow the spice mix to fry well.
Add the paneer and green chili paste and curd and some more of the dry mango powder.
Presentation:
Allow the paneer to soak in the flavors, with a sprinkle of salt.
