Paneer Kofta is very rich , creamy and delicious dish. It goes well with chapati, naan , poori and parantha .
Ingredients:-
For koftas
1 cup grated Paneer
A pinch of salt
11/2 tbsp Corn Starch
Stuffing
3-4 cashews finely chopped
3-4 raisins finely chopped
1/4 tsp sugar
1/4 tsp salt
1/4 tsp red chilli powder (or black pepper)
For curry
3/4 cup Kaju (cashew)
2 tbsp Poppy seeds (khas-khas)
2 tomatoes
1-2 green chilli
A small piece of ginger
1 cup milk
1 cup water
1 tbsp salt (or as per taste)
1 tbsp sugar
1 tsp garam masala powder
2 tbsp oil
A pinch of cardamom powder
Oil to fry koftas
Method:-
Stuffing :- Mix all ingredients of stuffing in a bowl.
Koftas :-
Take a bowl . Add grated paneer , cornstarch and salt . Mix well and knead the mixture for 3-4 minutes or until dough become smooth .
Divide the dough into equal parts and give each part a round shape of ball.
Take one ball and flatten it in the center and put 1/2 tsp stuffing (stuffing should be like 2-3 pieces of cashew, rasins and little coconut and cardamom powder should be in each and every koftas) and carefully wrap from all the side and make round ball.( Wrap properly otherwise stuffing can come out while frying).
Repeat the process with other balls and make koftas.
Heat the oil in a wok or kadai or pan for deep fry the koftas.
Put the koftas in the oil , and fry for 4-5 minutes on medium gas or until koftas become brown in color.
Remember while frying, gas should be on medium gas and oil should not be very hot.
Koftas are ready ; keep aside them.
Gravy
Soaked the cashew for 1 hr in 1 cup water .
We can use the poppy seeds (your choice) in two ways.
1) Soak poppy seeds in water for two hours .
then blend in a blender with little water then add in the cashew paste.
2) Grind the poppy seed in a grinder then add in the cashew paste (No need to soak in the water)
Blend the cashew with 1/2 cup milk in a blender.
Add grinded or blended poppy paste in cahew paste and again blend for few seconds.
Make the tomato puree . Mix tomato, green chili and ginger together and blend.
Heat oil in a pan.
Add cashew paste and stir for 7-8 minutes on medium gas continuously.
Add tomato puree and stir for 4-5 minutes more continuously on medium gas.
Add milk and water. Mix well. Stir for 5-6 minutes on medium gas.
Add salt and sugar. Stir for more 1-2 minutes. Add Garam Masala powder and cardamom powder. Stir for few seconds. Turn off the gas.
Curry is ready.
Serve Kofta with curry. (When you are going to serve only then add koftas in gravy, otherwise koftas will break because paneer kofta is very soft)
Paneer Kofta with cashew tomato gravy is ready.
Tips :-
1) Koftas should be cook on medium gas otherwise it will burn from outside and uncook from inside.
2) While frying koftas , first thing when your oil is hot then drop little ball of paneer dough and see that it is frying well or not . if it is spreading that means dough is not ready to fry. Then you can add little more corn starch and check it again. But dont add more corn starch other wise it will become hard.
3) In gravy , you can add onion also. Make the onion , green chili and ginger paste.
heat oil in a pan . Add onion paste and stir for 3-4 minutes then add cashew paste and then do it as above manner.
4) We can make any gravy with onion or without onion. But if we are using onion then we have to stir onion firstly, then we will add other things.
5) Quantity of water and milk can adjust as per thickness of gravy.
Ingredients:-
For koftas
1 cup grated Paneer
A pinch of salt
11/2 tbsp Corn Starch
Stuffing
3-4 cashews finely chopped
3-4 raisins finely chopped
1/4 tsp sugar
1/4 tsp salt
1/4 tsp red chilli powder (or black pepper)
For curry
3/4 cup Kaju (cashew)
2 tbsp Poppy seeds (khas-khas)
2 tomatoes
1-2 green chilli
A small piece of ginger
1 cup milk
1 cup water
1 tbsp salt (or as per taste)
1 tbsp sugar
1 tsp garam masala powder
2 tbsp oil
A pinch of cardamom powder
Oil to fry koftas
Method:-
Stuffing :- Mix all ingredients of stuffing in a bowl.
Koftas :-
Take a bowl . Add grated paneer , cornstarch and salt . Mix well and knead the mixture for 3-4 minutes or until dough become smooth .
Divide the dough into equal parts and give each part a round shape of ball.
Take one ball and flatten it in the center and put 1/2 tsp stuffing (stuffing should be like 2-3 pieces of cashew, rasins and little coconut and cardamom powder should be in each and every koftas) and carefully wrap from all the side and make round ball.( Wrap properly otherwise stuffing can come out while frying).
Repeat the process with other balls and make koftas.
Heat the oil in a wok or kadai or pan for deep fry the koftas.
Put the koftas in the oil , and fry for 4-5 minutes on medium gas or until koftas become brown in color.
Remember while frying, gas should be on medium gas and oil should not be very hot.
Koftas are ready ; keep aside them.
Gravy
Soaked the cashew for 1 hr in 1 cup water .
We can use the poppy seeds (your choice) in two ways.
1) Soak poppy seeds in water for two hours .
then blend in a blender with little water then add in the cashew paste.
2) Grind the poppy seed in a grinder then add in the cashew paste (No need to soak in the water)
Blend the cashew with 1/2 cup milk in a blender.
Add grinded or blended poppy paste in cahew paste and again blend for few seconds.
Make the tomato puree . Mix tomato, green chili and ginger together and blend.
Heat oil in a pan.
Add cashew paste and stir for 7-8 minutes on medium gas continuously.
Add tomato puree and stir for 4-5 minutes more continuously on medium gas.
Add milk and water. Mix well. Stir for 5-6 minutes on medium gas.
Add salt and sugar. Stir for more 1-2 minutes. Add Garam Masala powder and cardamom powder. Stir for few seconds. Turn off the gas.
Curry is ready.
Serve Kofta with curry. (When you are going to serve only then add koftas in gravy, otherwise koftas will break because paneer kofta is very soft)
Paneer Kofta with cashew tomato gravy is ready.
Tips :-
1) Koftas should be cook on medium gas otherwise it will burn from outside and uncook from inside.
2) While frying koftas , first thing when your oil is hot then drop little ball of paneer dough and see that it is frying well or not . if it is spreading that means dough is not ready to fry. Then you can add little more corn starch and check it again. But dont add more corn starch other wise it will become hard.
3) In gravy , you can add onion also. Make the onion , green chili and ginger paste.
heat oil in a pan . Add onion paste and stir for 3-4 minutes then add cashew paste and then do it as above manner.
4) We can make any gravy with onion or without onion. But if we are using onion then we have to stir onion firstly, then we will add other things.
5) Quantity of water and milk can adjust as per thickness of gravy.
No comments:
Post a Comment