Paneer Kofta || Cottage Cheese Kofta
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Ingredients : For Gravy 5 roughly chopped tomatoes 3 roughly chopped onions 10-12 cashewnuts , 3 tbsp poppy seeds (khuskhus) - Soak them for half an hour 1 tbs kasuri methi 1 tbsp garam masala 2 tbsp red chilli powder 1 tbsp salt 8-10 garlic cloves 1/2 inch ginger piece For Paneer Kofta: 400 gms Paneer 3 boiled and smashed potato 1 tbsp black pepper powder 2-3 tbsp corn flour powder 1 tbsp Ajwain (Carom seeds) Steps - KOFTA: 1. crush the Paneer and add boiled potatoes into it. 2. Now add 1 tbsp black pepper powder, 1 tbsp salt, 1 tbsp ajwain, 2 tbsp corn flour and knead well. 3. You can add more corn flour if required for binding. 4. Take small portions and make small balls and keep the aside. 5. Heat oil for deep frying, fry the kofta's on low flame. **IMP NOTE - fry only on low flame, if you fry them on high flame the koftas would break. 6. Fry till they are crispy golden brown GRAVY: 1. Grind the onions, garlic and ginger into fine paste. Keep it aside 2. Grind Tomatoes into a fine paste. Keep it aside 3. Grind the soaked cashewnuts and poppy seeds. Keep it aside 4. Heat 5 tbsp oil in kadhai, add 1 tbsp jeera, 1/2 tbsp hing, 1 bay leaf(Tez patta), 2 cloves, allow then to crackle. 5. Add the onion paste, 1 tbsp haldi (turmeric) and saute well for 2 mins till onion is golden brown 6. Add the tomato paste and saute well 7. Add 1 tbsp garam masala, 2 tbsp red chilli powder, 1 tbsp salt. Mix well 8. Add the cashewnuts paste, 1/2 cup water and cook for 2 mins. 9. Add 1 tbsp Kasuri methi and cook for 1 min. 10. Gravy is ready. 11. Now turn of the stove and add fried koftas in gravy. 12. Cover for 5-10 mins, so that the koftas will soak gravy. 13. garnish with fresh coriander leaves and grated Paneer. 14. serve hot with Phulka / butter Nan.
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Ingredients : For Gravy 5 roughly chopped tomatoes 3 roughly chopped onions 10-12 cashewnuts , 3 tbsp poppy seeds (khuskhus) - Soak them for half an hour 1 tbs kasuri methi 1 tbsp garam masala 2 tbsp red chilli powder 1 tbsp salt 8-10 garlic cloves 1/2 inch ginger piece For Paneer Kofta: 400 gms Paneer 3 boiled and smashed potato 1 tbsp black pepper powder 2-3 tbsp corn flour powder 1 tbsp Ajwain (Carom seeds) Steps - KOFTA: 1. crush the Paneer and add boiled potatoes into it. 2. Now add 1 tbsp black pepper powder, 1 tbsp salt, 1 tbsp ajwain, 2 tbsp corn flour and knead well. 3. You can add more corn flour if required for binding. 4. Take small portions and make small balls and keep the aside. 5. Heat oil for deep frying, fry the kofta's on low flame. **IMP NOTE - fry only on low flame, if you fry them on high flame the koftas would break. 6. Fry till they are crispy golden brown GRAVY: 1. Grind the onions, garlic and ginger into fine paste. Keep it aside 2. Grind Tomatoes into a fine paste. Keep it aside 3. Grind the soaked cashewnuts and poppy seeds. Keep it aside 4. Heat 5 tbsp oil in kadhai, add 1 tbsp jeera, 1/2 tbsp hing, 1 bay leaf(Tez patta), 2 cloves, allow then to crackle. 5. Add the onion paste, 1 tbsp haldi (turmeric) and saute well for 2 mins till onion is golden brown 6. Add the tomato paste and saute well 7. Add 1 tbsp garam masala, 2 tbsp red chilli powder, 1 tbsp salt. Mix well 8. Add the cashewnuts paste, 1/2 cup water and cook for 2 mins. 9. Add 1 tbsp Kasuri methi and cook for 1 min. 10. Gravy is ready. 11. Now turn of the stove and add fried koftas in gravy. 12. Cover for 5-10 mins, so that the koftas will soak gravy. 13. garnish with fresh coriander leaves and grated Paneer. 14. serve hot with Phulka / butter Nan.
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