Part 1: Kofta Balls
Ingredients
1 Cup crumbled fresh Paneer
1/2 Cup Green Peas
1/2 Cup chopped Carrots
1/4 Teaspoon ground ginger
1/4 Teaspoon ground Green Chilli
1 Cup Fresh Coriander Leaves – finely chopped
1/2 Cup Besan (Chickpea Flour)
1/2 Teaspoon Coriander Powder (Dhania Powder)
1 Teaspoon Red Chilli Powder(optional)
1/2 Teaspoon Amchur (Dry Mango Powder)
1/4 Teaspoon Black Pepper Powder (Kali Mirch)
1 Teaspoon Salt, or to taste
Cooking Instructions
Make a course mince of carrot and peas in a food processor
In a bowl, ad minced vegetables, crumbled paneer and the rest of Kofta ball ingredients. Mix well. If mixture appears to light and watery, add some more besan. Adjust to taste.
Make small to medium size balls from mixture
Heat oil for deep frying in pan. Fry all the koftas like fritters, crisp and golden.
Remove with slotted spoon and place them on kitchen paper towel. Keep aside
Part 2: Kofta Gravy
Ingredients
1 Onion
6 Fresh chopped Tomatoes
2 tbsp Fresh Ginger ground
1 Tej Patta (Bay Leaf)
2-3 Laung (Cloves)
2-3 Hari Elaichi (Green Cardamom)
2 Sticks of Dalchini (Cinnamon)
2-3 black whole pepper
1 Teaspoon Red Chilli Powder (optional)
1/2 Teaspoon Turmeric Powder (Haldi)
1/2 Teaspoon Cumin Powder (Jeera Powder)
1/2 Teaspoon Garam Masala
Teaspoon Coriander Powder (Dhania Powder)
1 Teaspoon Salt, or to taste
1 cup whipping cream
2 Tablespoon Ghee
1/2 cup ground cashew.
1 tbsp yoghurt
1 cup milk
Cooking Instructions
Heat 2 tbsp ghee in a pan. Add bay leaves, cinnamon stick, cardamom, cloves, whole and black pepper. Sauté for a minute.
Add ginger paste and sauté on a low heat for 1 minutes. Quickly stir in chili powder, garam masala, dhana jeera powder, turmeric and salt. Stir for a minute
Then add chopped tomato. Mix it well. Add the yoghurt.and gradually add the milk and continue to on a low flame.
Add whipping cream and ground cashew. Sauté until the mixture thickens and traces of oil are seen on the sides.
Stir and turn off the heat. Adjust the taste. Add the koftas to the Gravy.
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