Pan Seared Cottage Cheese

Succulent chunks of Cottage Cheese marinated with hung curds, fresh cream, saffron, mace, sesame, fresh thyme, ginger and garlic accompanied with Kashmiri kahwa , sesame and honey sauce.

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Marination of Cottage Cheese: 02 hours (refrigerated)

Serves: 04

Ingredients and Quantity:

Cottage Cheese- 500 gm

Hung Curds, whisked- 01 cup

Fresh Cream- 100 ml.

Milk, full-cream- 50 ml.

Saffron, broiled- 01 gm.

Mace, powdered- 1/4^th tsp

White sesame seeds, lightly toasted- 02 tsp.

Thyme, fresh- 04 sprigs

Ginger paste- ½ tsp.

Garlic paste- ½ tsp.

Salt- To taste

White Pepper powder- ½ tsp.

Extra Virgin Olive Oil- ¼ th tbsp.

For Searing:

Extra virgin olive oil -as required

For the Sauce:

Kashmiri Kahwa- 150 ml.

Honey, organic- 75 ml.

Cinnamon powdered- 1/4^th tsp.

White Sesame Seeds, lightly toasted- 01 tsp.

Saffron, broiled- ½ gm.

Salt- a pinch

Method:

Cut the cottage cheese into larger chunks / squares. In a glass bowl marinate them with the ingredients mentioned for 02 hours covered with a cling wrap in the refrigerator.

In a sauce pan add all the ingredients mentioned for the sauce. Simmer and stir occasionally till it thickens. If required you may add more honey.

In a heavy bottomed pan add olive oil and sear the cottage cheese squares ensuring that it does not burn.

Serve the Cottage cheese hot accompanied by the tea infused Sauce.