INGREDIENTS
Ajwaini Paneer Kofta Curry
Servings - 2 - 3
INGREDIENTS
Paneer - 300 grams
Rice flour - 50 grams
Corn flour - 1 tablespoon
Salt - 1 teaspoon
Green chili - 1 tablespoon
Coriander - 1 tablespoon
Red chili - 1 teaspoon
Oil - for frying
Ghee - 30 milliliters
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Onions - 120 grams
Tomato - 280 grams
Green chili - 1 tablespoon
Ghee - 15 milliliters
Carom seeds - 1 teaspoon
Tomato puree -50 grams
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Salt - 1 teaspoon
Fresh cream - 120 grams
PREPARATION
1. In a mixing bowl, add 300 grams paneer, 50 grams rice flour, 1 tablespoon corn flour, 1 teaspooon salt, 1tablespooon green chili, 1 tablespoon coriander, 1 teaspoon red chili, and mix it well.
2. Take some mixture on your hands and shape it into a lemon sized ball.
3. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
4. Drain it on an absorbent paper. Keep aside.
5. Heat 30 milliliters ghee in a pan, add 1 tablespoon ginger paste, 1 tablespoon garlic paste and saute until a nice flavour comes out.
6. Add 120 grams onions and fry till translucent.
7. Then, add 280 grams tomato and saute until it turns soft and pulpy.
8. Add 1 tablespoon green chili and cook for 1 - 2 minutes.
9. Transfer this into a blender and blend it into a smooth puree.
10. Heat 15 milliliters ghee in a pan, add 1 teaspoon carom seeds and saute 1 - 2 minutes.
11. Now, add blended puree and stir well.
12. Then, add 50 grams tomato puree and cook 1 - 2 minutes.
13. Add 1/2 teaspoon turmeric, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon salt and mix it well.
14. Now, add 120 grams fresh cream and mix well.
15. Add fried koftas in it and cook for 5 - 7 minutes on medium heat.
16. Garnish with fresh cream and coriander.
17. Serve.
Cheesy Malai Kofta
Servings - 2 - 3
INGREDIENTS
(For Koftas)
Boiled mashed potatoes - 430 grams
Grated paneer - 140 grams
Pomegranate seed powder - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Red chili powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Salt - 1 teaspoon
Coriander - 2 tablespoons
Corn flour - 2 tablespoons
Processed cheese
Corn flour - for coating
Oil - for frying
(For Gravy)
Oil - 2 tablespoons
Garlic - 2 teaspoons
Ginger - 2 teaspoons
Onions - 240 grams
Green chili - 2 tablespoons
Tomato - 240 grams
Ghee - 2 tablespoons
Turmeric - 1/2 teaspoon
Coriander powder - 2 teaspoons
Red chili - 1 teaspoon
Cashew paste - 80 grams
Water - 100 milliliters
Salt - 1 teaspoon
Yogurt - 150 grams
Fresh cream - 70 grams
Garam masala - 1 teaspoon
Dried fenugreek leaves - 1 tablespoon
Fresh cream - for garnishing
Coriander - for garnishing