Paneer Koftas By Premataranga
by premataranga
02 Aug 2011
This recipe has been viewed 12236 times
Paneer kofta is a potato and paneer kofta curry (besan coated dumplings) simmered in a rich and spicy tomato based gravy.
Paneer Koftas By Premataranga recipe - How to make Paneer Koftas By Premataranga
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
For The Koftas
250 gms paneer (cottage cheese)
3 boiled and mashed potatoes
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp salt
oil for deep frying
For The Gravy
1/2 tsp ginger-garlic (adrak-lehsun) paste
3 onions
6 to 8 green chillies
1/2 tsp turmeric powder (haldi)
100 gms cashewnuts (kaju)
50 gms poppy seeds (khus-khus)
1/2 cup milk
1 tsp garam masala
1 1/2 tsp salt
3 tsp butter
1 tsp lemon juice
For Garnishing
chopped coriander (dhania)
Method
For the koftas
For the gravy
How to serve
For the koftas
- For the koftas
- Grate the paneer and mix well with the mashed potatoes.
- Add the salt and coriander and cumin seeds powder, mix well and divide the mixture into equal portions.
- Shape each portion into small round balls.
- Heat the oil in a kadhai and deep fry the koftas till golden brown form all the sides.
- Drain on an absorbent paper and keep aside.
For the gravy
- For the gravy
- Soak the cashewnuts and khus-khus in luke warm milk and keep aside for 20 minutes.
- Blend in a mixer to a smooth paste along with the milk. Keep aside.
- Combine the onions and green chillies and blend in a mixer to a smooth paste. Keep aside.
- Heat the butter in a pan, add onion-green chilli paste and ginger-garlic paste and saute till oil separates.
- Add tumeric powder add the cashewnut paste and saute for 3 minutes.
- Add salt and garam masala along with 4 cups of water and bring it to boil for 5 minutes.
- Remove from the flame and add lemon juice.
How to serve
- How to serve
- Just before serving, add the koftas to the gravy and mix well.
- Serve hot garnished with coriander.
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