For the koftas
Ingredients
1 cup grated paneer
½ cup green peas
2-3 carrots, finely grated
4-5 medium size potatoes, boiled and mashed
2 tblsp raisin chopped (optional)
2tblsp chopped cashews
Chopped green chilly 1 tblsp
1 tsp coriander pwd
1tsp cumin pwd
Handful coriander leaves- chopped
1 tsp chilli powder
oil for deep-frying
salt
black pepper powder to taste
½ cup of cornflour
For the gravy
2-3 medium size tomatoes roughly chopped
2 medium size onions roughly chopped
1tsp Coriander pwd
1tsp Cumin pwd
½ tsp turmeric powder
4 tbsp butter
Salt as per taste
black pepper (kalimirch) powder to taste
1-2 tsp Ginger garlic paste
2-3 tblspn of Cashew nuts paste
Handful of Coriander leaves
1tblsp dried fenugreek leaves
2-3 tsp Oil
1 tsp garam masala
4 cloves, 2-3 cardamon & 2-3 bayleaves, 1 inch long cinnamon
1 tsp red chilli powder
1 tsp sugar
4-5 tbsp fresh cream
Method
For the koftas
Boil the peas. Add all the vegetables (squeeze all the vegetables properly) and peas to the potatoes and make a dough. Add all the ingredients which are written above for koftas except cornflour ( you can take maida also if corn flour is not available) and to this add raisins & cashew nuts. It will give crunchy effect. Mix well & Form into kofta balls.
You can make oval shape bullet shape or whatever shape you like.
Roll the koftas into the corn flour/ maida & fry in oil to a golden brown colour. Keep aside.
For the gravy
Heat oil in a pan, add the onions and stir fry for 5 minutes till light brown.Then add the tomatoes and fry again for 3-4 minutes till they becomes soft. Add cumin & coriander powder, turmeric powder, ginger garlic paste, salt, chilly powder.
Stir for 2-3 min. When oil appears in masala switch off the flame. Pour the mixture into a blender and make a fine paste.
Again heat butter in a pan. Add whole garam masalas (bay leaves, cardamom, cinnamon, cloves ). Add fenugreek leaves & immediately Pour that blended paste. Bring it to boil & cook for 3-4 min till masala is done.
Add cashew nuts powder. Add the garam masala, sugar, adjust salt and pepper and cook for 5 minutes. Then add cream. Stir well.
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Add the koftas very gently as they are very delicate.
Switch off the flame. Let the koftas to absorb the juices from the sauce.
Spinkle some coriander leaves & broken cashews on the top of the koftas & add 1 tsp butter & Mix well & Serve hot with roti/ any kind of rice.
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