Paneer Akbari (Stuffed cottage cheese fingers in thick gravy)
Ingredients
- 22 oz Cottage cheese paneer, cut into 16 finger-sized pieces
for the filling:
- 4 tsp Wholemilk fudge khoya
- 1 oz Cottage cheese mashed
- 2 tsp Cashew nuts kaju, chopped
- 1 tsp Pickle masala
- 4 tsp tomato puree thick
for the batter:
- 1 oz Cornflour
- Salt to taste
- a few drops Yellow colour
- Water as required
for the gravy:
- 2 tsp for frying Vegetable oil
- 2 tsp Ginger-garlic adrak-lasan paste
- 16 floz Tomato puree fresh
- Salt to taste
- 1/2 tsp Red chilli powder
- a pinch White pepper safed mirch powder
- a pinch Fenugreek methi powder
- 2 tsp Garam masala
- 2 tsp Butter
- 4 tsp Cream
Instructions
- For the filling, mix together all the ingredients thoroughly. Stuff this filling between two cottage cheese fingers.
- For the batter, mix together all the ingredients and make a smooth batter. Dip the cottage cheese sandwich in the batter and deep-fry in hot oil for 2 - 3 minutes. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels. Keep aside.
- For the gravy, heat the oil in a pan; saute the ginger-garlic paste for 2 - 3 minutes. Add the tomato puree and cook for 8 - 10 minutes until the mixture thickens. Add the seasoning and spices. Cook for 3 - 5 minutes. Stir in the butter and cream. Mix and remove from heat.
- Arrange the fried cottage cheese sandwiches on a platter and pour the gravy on top.
- Serve hot.
Calories: 331 kcal
Carbohydrates: 28 g
Protein: 21 g
Fat: 15g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 655 mg
Potassium: 739 mg
Fiber: 3 g
Sugar: 14 g
Vitamin A: 1070 IU
Vitamin C: 13 mg
Calcium: 165 mg
Iron: 3 mg