Friday, 24 April 2009

Palak paneer kofta

For kofta:
Palak: 1 cup finely chopped
Paneer: 1 cup granted
Garam masala: 1 tbs
Salt to taste
Green chili: 3 finely chopped
Corn flour: Enough to roll koftas

For gravy:
Tomatos: 4 medium
Onions: 2 medium
Ginger garlic paste: 3 tbs
Milk: 1 cup
Red chili powder: 2 tbs
Cumin powder: 1 tbs
Coriander: 1 tbs
Salt to taste
Cashew nut powder: 4 tbs
Oil: 3 tbs
Cumin seeds: 1tbs

For garnish:
Kasoori methi
Coriander chopped

To make kofta
Mix finely chopped pakal and granted paneer. Mess them together with light hands. Add salt to taste, green chili and garam masala and mix them again with light hands. This will make koftas softer.

Make 1-2 inch of oval shape. Roll them into corn flour.

Heat some oil in frying pan to fry kofta. Add koftas once by one in the oil and fry them until golden brown. Drain them on to cooking tissue and keep aside.

To make gravy
Peel and chop onions. Crush them in blender to make thick gravy. Add water if necessary.

Wash and chop tomatoes. Crush them in blender to make thick gravy. Add water if necessary.

Heat 3 tbs of oil in pan and add cumin seeds in hot oil. Add ginger garlic paste when cumin starts to crackle. Stir for 1 minute.

Add onion gravy and stir till its golden brown. Add tomato gravy and stir till it starts to leave oil. Add turmeric, green chili, cumin powder, coriander powder, salt to taste and mix for one minute.

Add milk and bring it to boil. Add cashew nut powder and mix well.

Note: you can add some cream if you want. I like to keep it low in fat.

Once the gravy is ready add kasoori methi. Before adding kasoori methi, roast it for 3-4 minutes crush it in palm and add it in gravy. Mix well.

Add koftas and remove it from heat and cover the lid for 5 minutes. Garnish chopped coriander.

Serve hot.

No comments:

Post a Comment

Please leave me some comments, your feedback is much appreciated and anticipated.