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  3. Jammu Kaladi Ki Sabzi | Traditional Jammu Cheese Curry

Jammu Kaladi Ki Sabzi | Traditional Jammu Cheese Curry

Jammu Kaladi Ki Sabzi | Traditional Jammu Cheese Curry

Ingredients  Ingredients

  • 200 g Jammu Kaladi cheese, cut into pieces
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped or pureed
  • 4–5 cloves garlic, finely chopped
  • 1–2 tbsp cooking oil
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder (haldi)
  • 1 tsp red chilli powder
  • ½ tsp garam masala
  • Salt, to taste
  • ½ tsp black pepper powder
  • ½ cup water, or as needed

  • 2 tbsp fresh coriander, finely chopped

    • Method  Method

    Prepare the Masala

    Cut the Kaladi into medium-sized pieces. Heat oil in a pan. Add cumin seeds and let them splutter. Add chopped garlic and sauté until fragrant.

    Add the chopped onions and cook until they become soft and lightly golden.

    Add Tomatoes & Spices

    Add tomatoes and cook until they become soft and the oil starts separating from the masala.

    Add turmeric, red chilli powder, coriander powder, black pepper and salt. Mix well and cook for another 1–2 minutes.

    Add Kaladi

    Add the sautéed Kaladi pieces and gently mix them into the masala. Add about ½ cup water and cover the pan.

    Cook on low flame for 4–5 minutes, allowing the Kaladi to absorb the flavors of the masala.

    Finish & Serve

    Add garam masala and freshly chopped coriander. Give everything a gentle mix and turn off the heat.

    Your Jammu-style Kaladi Ki Sabzi is ready to serve!



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    Ingredients  Chef Tips

    1. Don't overcook Kaladi, as it can become too chewy.
    2. For a richer curry, use a little extra tomato and cook the masala until the oil separates.
    3. Adjust red chilli according to your taste.
    4. Fresh coriander added at the end gives the dish a beautiful aroma.

    Ingredients  Nutrition Notes

    Kaladi provides good protein and calcium, while tomatoes and onions contribute antioxidants and fiber. The final nutrition will vary depending on the type of Kaladi, amount of oil, and portion size.

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