This is a very popular vegetarian dish. It is a creamy and rich preparation with paneer dumplings. It's so yummy that you would not say a no, if offered when you are not hungry!
Preparation time - 30 minutes
Cooking time - 20 minutes
Ingredients:
For the Koftas:
Paneer (Indian variant of cottage cheese)- 200 gm, grated
Mawa (Khoya) - 100 gm, grated
Corn flour - 1 1/4 cup
Cashew nuts - 8
Raisins - 1 tbsp
Black pepper powder - a pinch
Salt - to taste
For the Filling:
Cashew nuts - 15-20
Raisins - 10-15
Cardamom powder - 1/2 tsp
For the Gravy:
Oil - 2-3 tbsp
Cashew nuts - 50 gm
Melon seeds - 50 gm
Cream - 1 cup
Curds - 1/2 cup, whipped
Green coriander leaves 2-3 tbsp, chopped
Coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Cardamom - 2
Pepper corns - 2-3
Cloves - 2
Cinnamon - 1/2 '' piece
Ginger - 1'' piece
Green chilli - 2, de-seeded
Salt - to taste
Red chilli powder - 1/4 tsp
Sugar - 3/4 tsp
Butter - 1 tbsp
Method:
For making the koftas:
1. Knead mava, paneer and a cup of cornflour together in a bowl. Knead well for at least 5-7 minutes till it becomes a soft dough.
2. Further, add the black peppercorns and salt to the dough and knead till they are mixed well.
3. For the stuffing, coarsely grind together cashew nuts and raisins . Add the cardamom powder and mix well.
4. Now to prepare the koftas, take a small amount of dough (lemon size) and prepare balls out of it.
5. Flatten the balls and stuff them with prepared mixture. Seal the balls from all sides and roll them properly so that they are round in shape.
6. Now daub the kofta balls with cornflour so that there is a thin coating of the corn flour on the balls. Prepare all the balls like-wise.
7. Heat oil in a pan. Don't overheat the oil. Keep it on medium heat.
8. Put Kofta balls in the pan one by one. Take care to see that they don't break. Cook them till they get light brown.
9. Repeat for all Koftas.
For making the Gravy:
1. Soak the cashew nuts and musk melon seeds for 2 hours. Grind them into a smooth paste. Keep aside.
2. Coarsely grind the garam masala ingredients-cardamoms, peppercorns, cloves, cinnamon, ginger, green chillies and coriander seeds.
3. Now, heat oil in a pan. Saute the cumin seeds, the coarsely ground garam masala and the cashew nut paste for 2-3 minutes on low flame.
4. Next add the cream and mix well with the garam masala and the cashew nut paste. Stir and cook until oil leaves from the side.
5. Add the red chilli powder and the whipped curd and mix well. Add a cup of water and stir continuously till the gravy boils.
6. Now add salt, sugar, butter and green coriander leaves to the gravy. Cook further for a couple of minutes.
7. Turn off the heat and slowly release the kofta balls into the gravy.
8. Serve with nan, roti or parathas.
Preparation time - 30 minutes
Cooking time - 20 minutes
Ingredients:
For the Koftas:
Paneer (Indian variant of cottage cheese)- 200 gm, grated
Mawa (Khoya) - 100 gm, grated
Corn flour - 1 1/4 cup
Cashew nuts - 8
Raisins - 1 tbsp
Black pepper powder - a pinch
Salt - to taste
For the Filling:
Cashew nuts - 15-20
Raisins - 10-15
Cardamom powder - 1/2 tsp
For the Gravy:
Oil - 2-3 tbsp
Cashew nuts - 50 gm
Melon seeds - 50 gm
Cream - 1 cup
Curds - 1/2 cup, whipped
Green coriander leaves 2-3 tbsp, chopped
Coriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Cardamom - 2
Pepper corns - 2-3
Cloves - 2
Cinnamon - 1/2 '' piece
Ginger - 1'' piece
Green chilli - 2, de-seeded
Salt - to taste
Red chilli powder - 1/4 tsp
Sugar - 3/4 tsp
Butter - 1 tbsp
Method:
For making the koftas:
1. Knead mava, paneer and a cup of cornflour together in a bowl. Knead well for at least 5-7 minutes till it becomes a soft dough.
2. Further, add the black peppercorns and salt to the dough and knead till they are mixed well.
3. For the stuffing, coarsely grind together cashew nuts and raisins . Add the cardamom powder and mix well.
4. Now to prepare the koftas, take a small amount of dough (lemon size) and prepare balls out of it.
5. Flatten the balls and stuff them with prepared mixture. Seal the balls from all sides and roll them properly so that they are round in shape.
6. Now daub the kofta balls with cornflour so that there is a thin coating of the corn flour on the balls. Prepare all the balls like-wise.
7. Heat oil in a pan. Don't overheat the oil. Keep it on medium heat.
8. Put Kofta balls in the pan one by one. Take care to see that they don't break. Cook them till they get light brown.
9. Repeat for all Koftas.
For making the Gravy:
1. Soak the cashew nuts and musk melon seeds for 2 hours. Grind them into a smooth paste. Keep aside.
2. Coarsely grind the garam masala ingredients-cardamoms, peppercorns, cloves, cinnamon, ginger, green chillies and coriander seeds.
3. Now, heat oil in a pan. Saute the cumin seeds, the coarsely ground garam masala and the cashew nut paste for 2-3 minutes on low flame.
4. Next add the cream and mix well with the garam masala and the cashew nut paste. Stir and cook until oil leaves from the side.
5. Add the red chilli powder and the whipped curd and mix well. Add a cup of water and stir continuously till the gravy boils.
6. Now add salt, sugar, butter and green coriander leaves to the gravy. Cook further for a couple of minutes.
7. Turn off the heat and slowly release the kofta balls into the gravy.
8. Serve with nan, roti or parathas.
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