Friday, 30 March 2012

Paneer Kofta Curry

Paneer Kofta Curry

The Koftas:
 400 Grams Paneer ( crumbled ).
1 medium Onion Minced.
1 Teaspoon Minced Ginger.
1-2 Minced Green Chilies.
1 Teaspoon Crushed Kasoori Methi.
1 1/2 to 2 Tablespoons Corn Flour
Salt.

Mix all the above well , gently but well , shape a small ball and deep fry to test for flavors and also to see if it holds or you need more corn flour . When satisfied make desired size koftas - I made them almost golf ball size . Deep fry a few at a time , gently pressing them once with a slotted spoon when they change color . Fry till golden brown . Remove with a slotted spoon and set on a paper for later use .

The Gravy:
1 teaspoon Cumin Seeds.
1" Stick Cinnamon.
2 Black Cardamons.
A few Black Peppercorn.
1 Bay Leaf.
1/2 cup Grated Onions.
1 Teaspoon Ginger Paste.
1 1/2 Teaspoon Garlic Paste.
1/2 Cup Tomato Puree.
1/2 Teaspoon Turmeric Powder.
1 Teaspoon Coriander Powder.
1 Teaspoon Cumin Powder.
1 Teaspoon Chili Powder.
Salt
1 1/2 Cups Hot Water.
Oil
Essentially you are making a good old vegetarian gravy . You could zap it with cashew nut powder and/or cream , I prefer to keep it simple and light .

In hot oil crackle the cumin seeds along with the cinnamon , cardamons , peppercorn and bay leaf . Next add the onions and saute till golden brown . Now add the ginger and garlic , cook 2-3 minutes and add the tomato puree . Cook covered till oil separates .Next add all the powders , stir and cook a minute or two and add the hot water . Simmer 5 minutes , taste and adjust flavors .

When ready to serve heat the gravy and gently introduce the koftas , simmering for a minute or two to allow flavors to seep through . Garnish with Chopped green coriander once plated .

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