Paneer Kofta Moglai
by rajju
02 Aug 2011
This recipe has been viewed 54622 times
The spicy green or hara pulao is as much a pleasure for our eyes as our taste buds. A nice twist to a typical rice or biryani recipe, green pulao is definitely a must try!
Paneer Kofta Moglai recipe - How to make Paneer Kofta Moglai
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
To Be Mixed Together For The Filling
1/2 cup chopped and boiled carrots
1/2 cup chopped and boiled french beans
1/4 cup boiled green peas
salt to taste
10 broken cashewnuts (kaju)
For The Gravy
1 tbsp oil
1 cup tomato puree
1/2 cup sliced onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp garam masala
1 tsp chilli powder
salt to taste
2 tsp chopped coriander (dhania)
1 cup curds (dahi)
For The Koftas
200 gms mashed paneer (cottage cheese)
oil for deep frying
Method
For the koftas
For the gravy
How to proceed
For the koftas
- For the koftas
- Divide the paneer and filling into equal portions and keep aside.
- Take a portion of paneer, flatten in your palm, place a portion of the filling and one cashewnut.
- Close and make a small ball.
- Repeat the same with remaining paneer and filling to make more koftas.
- Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
For the gravy
- For the gravy
- Heat oil in a pan, add the onions and saute till they turn brown.
- Add the giner-garlic paste, salt, turmeric powder and saute for 1 minute.
- Add the tomato puree, red chilli powder, garam masala and beaten curd and mix well.
- Cook on a slow flame, till the gravy becomes thick.
How to proceed
- How to proceed
- Just before serving, add the koftas and mix well.
- Serve hot garnished with corainder leaves.
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