The magic of Kashmiri cooking always inspires a smile and a happy tummy. So simple and fragrant served with steaming steamed rice and some pickles. The cheese can be homemade or you can buy a block of Indian Cheese which is pretty readily available in supermarkets now. I do find the homemade version with organic milk much better and softer.
For the greens, I prefer the leaves called Chinese broccoli but collard green work really well too. Remove the leaves from the stems. If the stems are thick, peel the skin and use the inside, they are packed with flavor
The key flavor enhancer, I find is the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.
Here is the recipe
- Collard greens or Chinese broccoli – 2 bunches
- Indian cottage cheese sliced into 2 inch pieces
- Cloves 2 pices
- asafetida – 1/4 Tsp
- 1 tsp crushed garlic
- Ground ginger powder – 1 tsp
- Red chili powder – 1 Tsp
- Turmeric powder – 1 tsp
- Fennel powder – 1 tsp
- salt to taste
- 1/2 cup mustard oil
- 2 cups of water
- Fry the cottage cheese pieces in oil until lightly golden ( not too dark), remove and immerse in warm water. Set aside
- In a pressure cooker add the same mustard oil and the cloves. Add Asafetida and garlic. Add water and the rest of the spices and bring to a boil. Add Salt to taste
- Add the greens and pressure cook for 5 mins.
- Remove the lid and add the cheese.
- Cooks for 5 – 10 mins until the flavors combine and the cheese is soft.
- Serve as a main dish or side dish with steaming rice.