Paneer Kofta

Paneer Kofta

This one is stuffed with aromatic goodness of raisins and khoya simmering hot in a creamy gravy.
Ingredients :
For the Kofta:
=> 100 gms grated paneer
=> 1 1/2 boiled potatoes, mashed
=> 50 gms khoya
=> 2 Tbsp ginger garlic paste
=> 1 1/2 tsp turmeric powder
=> 1 tsp red chili powder
=> Handful of fresh coriander
=> 1/2 tsp cumin seeds
=> 1/2 tsp coriander seeds
=> 2-3 Tbsp mustard oil
=> 25g ms raisins, chopped
=> 50 gms flour
=> Salt to taste.

For the Gravy:
=> 3 Tbsp refined oil
=> 2 sticks of cinnamon
=> 6 green cardamoms
=> 2 brown cardamoms
=> 12 cloves
=> 2-3 bay leaves
=> 2 tsp cumin
=> 2 onions, chopped finely
=> 4 tsp ginger garlic paste
=> 1 tsp turmeric powder
=> 1 1/2 tsp red chili powder
=> 1 tsp coriander seeds, ground
=> 100 gms tomato puree
=> 100 gms fresh milk
=> 5 Tbsp hung curd
=> 1/2 tsp sugar
=> Salt, to taste
Paneer Kofta
Method

For the Kofta:

=> In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chili powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.

=> Mix well together and knead into a dough.

=> Make koftas (round bite sized balls) of the dough, dust with flour.

=> Keep in the fridge for fifteen minutes to let the koftas firm up.

For the Gravy:

=> Heat the refined oil in a pan.

=> Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it crackle.

=> Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chili powder and ground coriander seeds. Cook till the onions brown.

=> Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer.

=> Into the pan, add hung curd and sugar to balance the acidity.

=> Cover and let it cook for 10 – 15 mins.

=> In a different pan, shallow fry the koftas in refined oil.

=> Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins.

=> Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!

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