Wednesday, 13 November 2013

PANEER KOFTA

Cottage cheese dumplings(balls) in creamy gravy


INGREDIENTS:-

FOR KOFTAS:
Paneer(grated)………………………………………………….2 cups
Khova/mava…………………………………………………….2 tbsp
Raisins(kishmish)…………………………………………….4tbsp
Kasuri methi(dry fenugreek)…………………………………1tsp
Cumin seeds……………………………………………………1tsp
Garam masala powder…………………………………………1tsp
Potatoes………………………………………………………….1medium(boiled&grated)
Black pepper powder…………………………………………… ½ tsp
Green chili paste…………………………………………………1 tsp(may vary as per choice)
Coriander leaves………………………………………………… 2tbsp(chopped finely)
Cornflour………………………………………………………….2 ½ tbsp.
All-purpose flour(maida)……………………………………….. 1tbsp
Salt as per taste
Oil for frying

FOR GRAVY:-
Onion……………………………………………………2 medium(chopped)
Tomatoes……………………………………………… 3 large (chopped)
Ginger …………………………………………………1 inch piece(grated)
Garlic…………………………………………………..4 (chopped)
Capsicum……………………………………………….2 tbsp(very finely chopped)
Cloves…………………………………………………..4
Green cardamom……………………………………..4
Cumin seeds…………………………………………...1 tsp
Black peppercorns…………………………………….5-6
Cinnamon …………………………………………….. 1 inch stick
Bay leaf………………………………………………….1
Cashew paste………………………………………….1 tbsp
Red chili powder……………………………………..1tsp
Turmeric……………………………………………… ½ tsp
Garam masala powder………………………………1 tsp(I have used kitchen king)
Kasuri methi………………………………………….. 1 tsp(crushed)
Sugar…………………………………………………. 1tsp
Cream………………………………………………… ¼ cup
Oil………………………………………………………4tbsp
Ghee……………………………………………………1tbsp
Salt…………………………………………………….. as per taste

FOR GARNISH:
Cream
Grated paneer
Coriander leaves


METHOD:-
For koftas:-
In a bowl mix all the ingredients very well and make small equal lemon sized balls

Heat enough oil in pan or kadhai.

When oil is hot reduce the heat to medium high, gently slide the koftas and fry till golden brown

Do not fry them on high heat as the koftas will turn too dark and remain uncooked from inside

Drain them on absorbant towel and keep them aside

For Gravy:
In a pan heat oil, add cumin, cloves, cardamom, black peppercorn and fry far 15 secs

Add ginger and garlic and fry for another 15 seconds.

Add onion and fry till translucent, add  tomatoes and cook till water of the tomatoes dries up

Take it off the stove and cool. Grind this to smooth paste

Heat oil and ghee in a pan, add bay leaf and cinnamon, fry for 10 seconds

Add capsicum, and fry for 30 seconds on high heat.

Add the ground onion-tomato mixture and sauté on high heat for a minute.

Add cashew paste, red chili powder, turmeric, mix well and cook till the spices start leaving the oil.

Add ½ cup of warm water, cover and simmer for 5 mins.

Add sugar, salt, garam masala, mix well.

Add cream, simmer for another 2 to 3 mins.

Finally add kasuri methi, mix well. The gravy is ready now.

Add the koftas in the gravy, simmer for 2 to 3 mins so that the koftas absorb the gravy. Avoid too much of stirring after adding koftas as it may break open the koftas.

Dish out, garnish with cream, paneer and coriander leaves, serve hot with nan, phulkas or pulao.

NOTE:- You can also prepare and preserve the gravy and koftas well before you want to serve. Just a couple of minutes before serving,  heat the gravy for 2 mins, add the koftas and simmer for another 2 to 3 mins. Dish out and serve.

Depending on the preference, the thickness of the gravy can be adjusted by increasing or decreasing the amount of water added.


8 comments:

  1. Excellent dish and the pictures..

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  2. Such a rich and tasty recipe. Bookmarking it.
    Thanks for sharing.

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  3. After salivating enough on FB, I had to come and comment here also. You are such a great cook and photographer. Everything looks delicious.

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  4. So yummy :) And the presentation is very very nice :)

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  5. U helped me with Weekend menu. Who cares about calories Farrukh! U r too good.

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