Panneer Kadhi with Garden Cutlet
by damyantiben
21 Jan 2012
This recipe has been viewed 6655 times
Filling and satifying meal by itself.
Panneer Kadhi with Garden Cutlet recipe - How to make Panneer Kadhi with Garden Cutlet
Preparation Time: Cooking Time: Total Time:
Makes 2 to 4 servings
For The Kadhi
4 tbsp chopped paneer (cottage cheese)
2 tbsp besan (bengal gram flour)
2 tbsp buttermilk
2 tsp ghee
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1 tsp garam masala
1 tsp chopped coriander (dhania)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
salt to taste
chopped coriander (dhania) for garnishing
For The Garden Cutlet
1 cup finely chopped spinach (palak)
1/2 cup finely chopped fenugreek (methi) leaves
1/4 cup finely chopped cabbage
3/4 cup boiled and mashed raw banana
1/2 cup crushed and boiled green peas
2 tbsp besan (bengal gram flour)
salt to taste
1 tsp turmeric powder (haldi)
2 tbsp chopped cashewnuts (kaju)
1 tbsp chopped raisins (kismis)
1 tbsp finely chopped coriander (dhania)
poppy seeds (khus-khus) for coating
ghee for cooking
Method
for the kadhi
for the garden cutlet
for the kadhi
- for the kadhi
- Combine the besan and buttermilk in a bowl and whisk well till smooth. Keep aside.
- Heat the ghee in a deep pan and add the cumin seeds and coriander seeds.
- When the seeds crackle, add the curry leaves and saute for 30 seconds.
- Add the buttermilk-flour mixture, garam masala, turmeric powder, chilli powder, salt and enough water and mix well.
- Bring to boil and add the paneer, mix well and simmer for a half a minute.
- Remove from the flame, add the coriander, mix well and keep aside.
for the garden cutlet
- for the garden cutlet
- Combine all the ingredients in a bowl and mix well.
- Divide the mixture into 8 equal portions and roll them into small round flat cutlets.
- Roll each cutlet with poppy seeds so that they are evenly coated from all the sides.
- Heat the ghee in a tava and cook each cutlet using ghee till they turn golden brown and crisp from both the sides.
- Serve hot cutlets with hot kadhi.
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