Cottage Cheese Kofta / Chenna Tarkari

INGREDIENTS:

• 1 Lt Milk
• 2-3 Tspn Vinegar or Juice of 1 Lemon
• 1-2 Tspn Maida 
• 1 Medium Potato, boiled
• 1 Medium Onion
• 1 Tbspn Ginger Garlic paste
• 1 Large Tomato pureed
• 1-2 Green Chilly, chopped finely
• 1 Tspn Cumin Seeds
• Pinch of Hing (Asafoetida)
• 1" Cinnamon
• 1 Tspn Garam Masala
• 1 Tspn Turmeric Powder
• Salt, as per taste

METHOD:

• Boil the milk. As it boils add vinegar (or lemon juice) and let the milk curdle. A clear whey shall separate out from the solid cottage cheese. If required add a little more vinegar (or lemon). 
• Strain the cottage cheese with the help of a muslin cloth.
• Crumble the cottage cheese so that there are no lumps. Add maida and salt. Knead to a soft dough.
• Make small balls out of the dough and deep fry in hot oil. Drain out excess oil by placing on a paper towel. 
• Boil potato. Keep aside.
• In a pan, heat oil/butter and add cumin seeds as well as cinnamon and a pinch of hing.
• After the cumin seeds stop crackling, add minced onions and saute them till golden brown.
• Add ginger garlic paste. After the raw smell vanishes, add the pureed tomato.
• Add turmeric powder and salt to taste. Stir occasionally till oil oozes out of the masala.
• Cut the boiled potatoes into cubes and add. Add water and let it come to a boil. Let it cook on simmer for another 5-6 minutes. Add garam masala and give it a stir.
• Add the previously deep fried cottage cheese balls and let it simmer for another couple of minutes. Be careful while mixing the cheese balls as they tend to absorb moisture from the gravy and become very tender and might break.
• Yum yum yummy chenna tarkari is ready !!