Chhurpi Pakku

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Recipe

Ingredients

200 grams	chhurpi (dried Himalayan cheese)
1 tablespoon	mustard oil
1 medium	onion, finely chopped
2 cloves	garlic, minced
1 inch	ginger, minced
1 medium	tomato, chopped
1 teaspoon	turmeric powder
1 teaspoon	cumin powder
1 teaspoon	coriander powder
1 cup	water
—	salt to taste
2	green chilies, slit
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Soak the chhurpi in warm water for about 10 minutes to soften it.
2. 2 Heat mustard oil in a pan over medium heat.
3. 3 Add the chopped onion and sauté until golden brown.
4. 4 Stir in the minced garlic and ginger, cooking for another minute until fragrant.
5. 5 Add the chopped tomato and cook until it softens and blends with the onion mixture.
6. 6 Mix in the turmeric powder, cumin powder, and coriander powder, and sauté for a minute.
7. 7 Drain the soaked chhurpi and add it to the pan, stirring well to coat with spices.
8. 8 Pour in the water and bring the mixture to a simmer.
9. 9 Season with salt and add the slit green chilies.
10. 10 Cover and cook on low heat for about 20-25 minutes, or until the chhurpi is tender and the flavors have melded together.
11. 11 Garnish with fresh coriander leaves before serving.