Ingredients 

500 gm chaman(cottage cheese)
1 tsp succh bar
250 gm potatoes (medium sized),
1 tsp zeera,
125 gm ghee or oil ,
a pinch of hing,
1 tsp sonth powder
salt to taste
lal mirch powder,
1 tsp dhania powder and
hari mirch (finely chopped),
1 tsp haldi powder
a bunch of hara dhania leaves (finally chopped),
2 tsp garam masala.

Method: 
Cut the chaman into half-inch cubes. Peel and cut the potatoes the same size. Fry them separately till they are golden brown. Do not overfry chaman. Heat the ghee and put in the fried chaman and potatoes, together with all the ingredients except hara dhania. Add one and a half cups of water. Allow to simmer on a slow fire for about ten minutes till the potatoes turn soft. Sprinkle over with hara dhania when there is a little gravy left.