Butter Mushroom Cottage Cheese and Sprouted Green G

Name: Butter Mushroom Cottage Cheese and Sprouted Green Gram Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g cottage cheese; 200 g mushrooms; 3 large onions, chopped; 2 tomatoes, chopped; 34 inch ginger; 5 -6 garlic cloves; 14 cashews; 14 groundnuts; 1 teaspoon cumin seed, powdered; 2 inches cinnamon, powdered; 4 ground cloves; 1 teaspoon dried fenugreek leaves, powdered; 3 green cardamoms, powdered; 2 teaspoons cornflour; 1 tablespoon butter; 1 teaspoon ghee; 1 tablespoon red chili powder; 1 pinch orange food coloring; ½ teaspoon turmeric powder; ½ cup milk; ½ cup yoghurt; salt

Servings: persons

300 g cottage cheese
200 g mushrooms
3 large onions, chopped
2 tomatoes, chopped
34 inch ginger
5 -6 garlic cloves
14 cashews
14 groundnuts
1 teaspoon cumin seed, powdered
2 inches cinnamon, powdered
4 ground cloves
1 teaspoon dried fenugreek leaves, powdered
3 green cardamoms, powdered
2 teaspoons cornflour
1 tablespoon butter
1 teaspoon ghee
1 tablespoon red chili powder
1 pinch orange food coloring
½ teaspoon turmeric powder
½ cup milk
½ cup yoghurt
salt

1
Heat ghee in a pan.
2
Add onions and fry till golden brown.
3
Add tomatoes and cook till soft.
4
Put this in a mixture.
5
Add the ginger and garlic pastes; blend well and keep aside.
6
Soak the nuts in water for 15 minutes and then drain.
7
Grind to a fine paste.
8
Now heat a pan and once its hot, shallow fry the onion and tomato paste.
9
Add the turmeric and red chilli powders, orange colour, yoghurt and milk.
10
Bring to a boil.
11
Add salt, nuts and the other powdered masalas.
12
Add mushrooms and the cottage cheese.
13
Cook till soft.
14
Add cornflour mixed with a little water and bring to a boil.
15
Remove from heat.
16
Garnish with coriander leaves, onion rings and sliced carrots.
17
To prepare the salad, boil one cup of sprouted green gram with 2 green chillies.
18
After it gets cooled, mix with a cup of beaten yoghurt to which you have to add salt to taste.
19
Fry cumin and asafoetida powder in a little ghee.
20
Add it to the above mixture.
21
Garnish with tomato slices and coriander leaves.

1413

kcal

Calories

Fat

253

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 300 g cottage cheese, 200 g mushrooms, 3 large onions, chopped, 2 tomatoes, chopped, and more.

Yes, Butter Mushroom Cottage Cheese and Sprouted Green Gram Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Butter Mushroom Cottage Cheese and Sprouted Green Gram Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions