Spongy paneer koftas dipped in a spicy yet creamy gravy, this is what all
this dish is about. Turns out perfect when paired with kulchas. Try this recipe
and let me know how it turned out.
INGREDIENTS:
For the koftas:
*Paneer/ cottage cheese- 200 gms {grated}
*Potatoes- 2 {large, boiled and mashed}
*Bread crumbs- 1 cup
*Maida- 2 tsp
*Besan- 2 tsp
*Onion- 1 {large, finely chopped}
*Chilli flakes- 1 tbsp
*Garam masala powder- ½ tsp
*Jeera powder- 1 tsp
*Pink salt- 1 tsp
*Black pepper powder- 1 tsp
*Coriander leaves- 1 tbsp {finely chopped}
*Dill leaves- 2 tbsp {finely chopped}
For the masala puree:
*Oil- 1 tbsp
*Bay leaf-1 nos
*Jeera- 1 tsp
*Fennel seeds- ½ tsp
*Green cardamom- 2 nos
*Cloves- 2 nos
*Dalchini- 2’’ stick
*Black peppercorns- 12
*Onion- 1 {large, roughly chopped}
*Tomatoes- 3 {large, roughly chopped}
*Cashewnuts- 12 nos
*Salt- to taste
For the gravy:
*Oil- 1 tbsp
*Ginger garlic paste- 2tsp
*Red chilli powder- 1 tsp
*Turmeric tsp- ¼ tsp
*Tomato ketchup- 2 tbsp
*Sugar- 1 tsp
*Crushed kasuri methi- 1 tsp
*Coriander leaves- 1 tbsp {finely chopped}
*Fresh cream- 1 tbsp
*Thick curd- ½ cup
*Salt- to taste
PROCEDURE:
For the koftas:
*In a large mixing bowl, Take paneer and potatoes.
*Take care that the potatoes should be freshly boiled, or else the paneer
mixture will have more moisture than necessary.
*Add all the ingredients one by one {Ingredients listed under koftas}
*Now knead into a soft yet firm dough.
*Grease your palm with oil and shape the koftas, take care that the
prepared koftas have no cracks.
*Now take a microwave-safe tray, grease it with oil.
*Now place the koftas in the tray leaving a coin size gap between each.
*Microwave on high for 3 mins, while flipping in middle.
*Remove from microwave and let it rest for 10 mins.
*Now heat a fry-pan with 2 tbsp oil.
*Gently place koftas on them, and shallow fry for 2 mins until crispy
and golden. Repeat the same with rest of the dough.
For the masala puree:
*Heat a fry-pan, add oil.
*Now add bay leaf and all the whole spices, let it splutter.
*Add onions, salt and saute for 2 mins.
*Add tomatoes and cook till soft.
*Now add cashews and cook for a while.
*Switch off the flame and let the mixture cool completely.
*Transfer to a blender jar and blend to a smooth fine puree.
For the gravy:
*Heat oil in a kadhai, add ginger garlic paste and fry until golden
while stirring continuously.
*Lower the flame and add red chilli powder and turmeric powder. Fry for
30 secs.
*Now pour the masala puree and mix well.
*This will impart a very nice colour to the gravy.
*Now add tomato ketchup, sugar and crushed kasuri methi. Mix well.
*Add around 1 cup of water, let it come to a boil.
*Now add curd and cream and mix well.
*Simmer for around 5 mins.
*Now gently drop in the koftas one by one, switch of the flame.
*Garnish with fresh coriander leaves.
*Malai paneer kofta is ready, serve hot with some rotis.
