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Paneer Kofta Curry
Category : Curries, Paneer, Bengal
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Fry the potatoes to a golden brown colour and set aside
- Heat 2 tbsps oil and fry onion, ginger, garlic and chillies till soft, put in the dal and all the spices of kofta ingredients along with salt and cook till dry and slightly brown. Remove from fire and set aside.
- Grind Paneer to a paste, mix in flour and salt and knead to a smooth mixture.
- Form the mixture into small balls around dal mixture and deep fry over a slow fire to a golden brown colour, drain and set aside.
- Heat 2 tbsps oil and put in cumin seeds and bay leaves, when the seeds stop popping, put all the remaining spices and fry briefly.
- Put in tomatoes, curds, sugar and salt and cook till the oil floats to the top, mix in the potatoes and cover with water.
- Cook till the potatoes are soft, then put in koftas, raisins and cashew nuts and simmer over a gentle fire for 5 minutes.
- Serve decorated with coriander leaves.
Ingredients:
1 tsp - cumin seeds
2 - bay leaves
1/2 tsp - each of turmeric powder and sugar
a few sprigs of coriander leaves
1 tsp - garam masala
1 tbsps - coriander powder
50 g - tomatoes, blanched and sliced
1 tbsps - curds
25 g - each of fried cashew nuts and raisins
salt and chilli powder to taste
1 tsp - cumin seeds
2 - bay leaves
1/2 tsp - each of turmeric powder and sugar
a few sprigs of coriander leaves
1 tsp - garam masala
1 tbsps - coriander powder
50 g - tomatoes, blanched and sliced
1 tbsps - curds
25 g - each of fried cashew nuts and raisins
salt and chilli powder to taste
For Koftas:-
paneer made of 1 ltr milk
2 tbsps - maida or refined flour
100 g - boiled moong dal
1 - small onion, minced
2 flakes - garlic, minced
1 small piece - ginger, minced
2 - green chillies, minced
handful of finely sliced coriander leaves
1/2 tsp - each of garam masala and ground cumin seeds
1/4 tsp - turmeric powder
2 - medium potatoes, peeled and cubed
salt and chilli powder to taste
RECIPES BY REHANA KHAMBATY
