150 g (5 oz) Potatoes, peeled, 1/2 inch – thick rounds
1 cup (200 ml) 3 1/2 fl oz Vegetable oil for frying
1 1/2 cups (375 ml) 12 fl oz Water
1 tsp (2 g) Turmeric (haldi) powder
1 tsp (2 g) Ginger powder (sonth)
2 tsp (4 g) Aniseed (saunf) powder
a pinch Asafoetida (hing)
Salt to taste
2 Black cardamom (badi elaichi), crushed
2 tbsp (60 g) 2 oz Yoghurt (dahi)
3 tbsp (45 ml) 1 1/2 fl oz Milk
2 tbsp (30 g) 1 oz Ghee
3 Cloves (hung), crushed
3 Green cardamom (choti elaichi), crushed
2 Green chillies, sliced
How to make Chaman Olu:
Cut the cottage cheese into 1 1/2 x 2 inch x 1/2 inch pieces.
Heat the oil in a pan; fry the cottage cheese until golden at the edges. Transfer to a pot with water. Fry the potatoes and keep them aside.
Heat the pot with the cottage cheese and water, increase heat. Add turmeric, ginger and aniseed powders, asafoetida, salt, black cardamom, and potatoes. Cook until the gravy is reduced to half. Add the yoghurt and milk (whisked together). Bring to the boil, stirring constantly for 5 minutes; then remove from heat.
Heat the ghee in a pan; saute the cloves and green cardamom. Add to the mixture and serve garnished