Tuesday, October 23, 2012

Paneer Kofta Curry

Time 30 min
Paneer 150 gms
Onion 1 big size
Tomatoes 3 medium size
Cashewnuts 1/4 cup
Ginger 1/2 inch
Red chilies 2-3 (or red chili powder 1/2 tsp)
Curd 2 tbsp
Green cardamom 1
Black pepper powder 2-3 pinch
All purpose flour / Maida 1 tsp
Oil 1tbsp + for deep frying
Garam masala 1/4 tsp
Fresh cream 2 tbsp
Sweet potatoes 1 medium size
Chaat masala 1/4 tsp
Salt to taste
Corn flour 2 tsp

Roughly chop the tomatoes and onion and put into the cooker along with onion, cashewnuts, ginger, green cardamom, red chilies (or red chili ppowder 1/2 tsp), salt and 1 tbsp oil and mix well. Then add yogurt and mix well. Add 1 cup water to the mixture. Cook in the cooker till 3 whistles. Keep it aside and allow it to cool.
Grate cottage cheese into a bowl. Add black pepper powder, salt, flour and mix well. Make small balls and shape into koftas. Deep fry these koftas till golden in colour. Soak in the tissue paper for excess oil. 
Blend the cooked mixture using grinder into a smooth paste. Heat the oil in kadai then pour the mixture. Cook for 3-4 min. Then add cream and garam masala powder and mix well. Then arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately. Or koftas can be added to the gravy before switching off the flame. And then serve immediately. 

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