Paneer Kofta (Potato and cottage cheese dumplings in a rich recipe
For the koftas:
500 g (1.1 lb) Cottage cheese (panccr), grated
3 - 4 Potatoes, boiled, mashed
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
3 tbsp (45 g) 1 1/2 oz Mixed nuts, finely chopped
1/2 tsp (1 g) Turmeric (haldi) powder
a pinch Asafoetida (hing) powder
1 tbsp (25 g) Ginger (adrak), finely shredded
1 -2 Green chillies, deseeded, finely chopped
1/2 tsp (1 g) Mango powder (amchur)
1 tsp (5 ml) Lemon (nimbu) juice
1 1/2 tsp (6 g) Salt
2 tbsp (20 g) Cornflour
Vegetable oil for frying
3 - 4 Potatoes, boiled, mashed
3 tbsp (12 g) Green coriander (hara dhaniya), chopped
3 tbsp (45 g) 1 1/2 oz Mixed nuts, finely chopped
1/2 tsp (1 g) Turmeric (haldi) powder
a pinch Asafoetida (hing) powder
1 tbsp (25 g) Ginger (adrak), finely shredded
1 -2 Green chillies, deseeded, finely chopped
1/2 tsp (1 g) Mango powder (amchur)
1 tsp (5 ml) Lemon (nimbu) juice
1 1/2 tsp (6 g) Salt
2 tbsp (20 g) Cornflour
Vegetable oil for frying
For the gravy:
2 2/3 tbsp (45 g) 1 1/2 oz Cashew nuts (kaju) / Almonds (badaam) finely chopped
1 tbsp (24 g) Ginger, finely chopped
2 Green chillies, chopped
1 1/2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1/2 tsp (1 g) Turmeric powder
1 cup (250 ml) 8 oz Water
5 tbsp (75 g) 2 1/2 oz Ghee
1 tsp (2 g) Cumin seeds
1 Cinnamon (dalchini), 1 inch stick
4 Cloves (laung)
600 g (22 oz) Tomatoes, finely chopped
Salt to taste
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (24 g) Ginger, finely chopped
2 Green chillies, chopped
1 1/2 tsp (3 g) Coriander (dhaniya) powder
1 tsp (1 1/2 g) Cumin (jeera) powder
1/2 tsp (1 g) Turmeric powder
1 cup (250 ml) 8 oz Water
5 tbsp (75 g) 2 1/2 oz Ghee
1 tsp (2 g) Cumin seeds
1 Cinnamon (dalchini), 1 inch stick
4 Cloves (laung)
600 g (22 oz) Tomatoes, finely chopped
Salt to taste
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. For the koftas, knead the cottage cheese till smooth and creamy. Add all the ingredients for the koftas. Knead till the mixture is well mixed.
2. Lightly grease your hands and divide the mixture into 12 portions. Roll each portion into a ball. Place them on a tray lined with plastic wrap.
3. Heat the oil in a wok (kadhai); slide in a few balls, at a time, and fry them until golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
4. For the gravy, make a smooth paste of cashew nuts or almonds, ginger, green chillies, coriander powder, cumin powder, turmeric powder with 2 tbsp water.
5. Moderately heat the ghee in a pan; stir-fry the cumin seeds, cinnamon stick, and cloves for 10 seconds. Add half the tomatoes and the prepared paste, cook until the mixture is dry and the oil separates. Add the remaining tomatoes, water, and salt. Cover the pan and simmer for 10 - 15 minutes or until the gravy has thickened.
6. Slide in the koftas and bring the gravy to the boil. Spoon the koftas out onto a serving dish. Then pour the gravy over them and garnish with green coriander. Serve hot.
2. Lightly grease your hands and divide the mixture into 12 portions. Roll each portion into a ball. Place them on a tray lined with plastic wrap.
3. Heat the oil in a wok (kadhai); slide in a few balls, at a time, and fry them until golden brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
4. For the gravy, make a smooth paste of cashew nuts or almonds, ginger, green chillies, coriander powder, cumin powder, turmeric powder with 2 tbsp water.
5. Moderately heat the ghee in a pan; stir-fry the cumin seeds, cinnamon stick, and cloves for 10 seconds. Add half the tomatoes and the prepared paste, cook until the mixture is dry and the oil separates. Add the remaining tomatoes, water, and salt. Cover the pan and simmer for 10 - 15 minutes or until the gravy has thickened.
6. Slide in the koftas and bring the gravy to the boil. Spoon the koftas out onto a serving dish. Then pour the gravy over them and garnish with green coriander. Serve hot.
serving amount
serves: 4
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