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Sify Home > Food > Vegrecipes > Ingredient > Paneer > Sprouted Chickpea and Paneer Kofta Gravy
Sprouted Chickpea and Paneer Kofta Gravy
By : Nithya Balaji
Category : North Indian lunches, Paneer
Servings : 4
Time Taken : 45-60 mins
Rating :
Method

For kofta:

  1. Combine all the ingredients except oil.
  2. Make small balls from the mixture.
  3. Heat oil and deep fry the koftas till golden brown. Keep aside.
  4. Drain excess oil by placing the koftas in a kitchen towel.

For gravy:

  1. Take oil in a pan.
  2. Add onion and fry till the onion turns light brown in colour.
  3. Add ginger-garlic paste and fry till the raw smell is gone.
  4. Add chopped tomato and saute till it turns mushy.
  5. Add cumin powder, coriander powder, red chilly powder, poppy seeds powder, garam masala and salt.
  6. Mix the ingredients well.
  7. Switch off the stove.
  8. Let the contents cool.
  9. Once cooled, grind to a fine paste with little water.
  10. Transfer this to a pan and then add milk and cashew paste.
  11. Now, add the cooked chickpeas.
  12. Let the contents cook on a medium flame.
  13. Switch off the stove when the gravy is thick enough.
  14. Add koftas and serve immediately.

Recipe courtesy: Nithu's Kitchen

Ingredients:

For kofta:
3 - potatoes (boiled)
1/4 cup - carrots, grated
1/4 cup - beetroot, grated
1 cup - paneer, grated
1/2 tbsp - heavy cream
1 tsp - cumin powder
1 tsp - coriander powder
1/2 tsp - red chilly powder
1 tbsp - corn flour
1 tbsp - mixed nuts (almonds, walnuts and cashewnuts), chopped
Salt, as required
Oil, for deep frying

For gravy:
1/2 cup - sprouted chickpea (Cooked with a pinch of salt)
2 - onions, medium sized
4 - tomatoes
1 tsp - ginger-garlic paste
1 tsp - cumin powder
1 tsp - coriander powder
1 tsp - red chilly powder
2 tsp - poppy seeds (slightly roast and grind)
1 tbsp - cashew nuts (soaked in milk for 30 minutes and grind)
1.5 tsp - garam masala
1 cup - milk
12. Salt, as required
1.5 tbsp - oil

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