Recipe Link :-
Tarla Dalal's Social Media Links
Tarla Dalal’s Recipes, Health and Food Articles Website
Subscribe to Tarla Dalal's YouTube Channel |
Follow Tarla Dalal on Instagram |
Like Facebook |
Get fab food images on Pinterest |
Get Tarla Dalal IOS App |
Get Tarla Dalal Android App |
Paneer Kofte ki Subzi
Crisp outside and soft inside, these Paneer Koftas have the distinct flavour of grated ginger and the crunch of cashew nuts, which impart a richness that perfectly matches the gravy that dresses these koftas. The gravy features a mix of dairy products like milk, cream and curds, which are tinged with saffron and flavoured with whole spices. A cashew-onion-red chilli paste further enhances the flavour and texture of this luscious gravy, making the Paneer Kofte ki Subzi a luxurious dish that fits into nothing short of grand festive menus! Make sure you pair it with equally rich Puris, Parathas or Rotis to complete the kingly experience.
Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
For The Koftas
1 bread slice, torn into pieces
½ cup grated paneer (cottage cheese)
½ cup boiled and mashed potatoes
½ tsp grated ginger (adrak)
½ tbsp chopped cashew nuts (kaju)
¼ tsp chilli powder
Salt to taste
Plain flour (maida) for rolling
To Be Blended Into a Smooth Paste (Without Using Any Water)
1 cup chopped onions
1 tbsp chopped ginger (adrak)
2 tbsp roughly chopped cashew nuts (kaju)
1 whole dry kashmiri red chilli, broken into pieces
For The Gravy
¼ tsp saffron (kesar) strands
2 tbsp warm milk
1 tbsp ghee
2 bayleaves (tejpatta)
¼ cup milk
½ cup whisked curd (dahi)
½ tsp garam masala
1 tbsp fresh cream
¼ tsp chilli powder
Salt to taste
For the koftas
1. Combine all the ingredients in a deep bowl and mix well.
2. Divide the mixture into 6 equal portions.
3. Roll each portion into a round and roll it in the plain flour.
4. Heat the oil in a deep non-stick pan, and deep-fry the koftas till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
For the gravy
1. Combine the saffron and warm milk in a small bowl and mix well. Keep aside.
2. Heat the ghee in a deep non-stick pan, add the bayleaves and cardamom and sauté on a medium flame for 10 seconds.
3. Add the prepared paste, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
4. Add the milk, curds, salt and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
5. Add the saffron-milk mixture, garam masala, fresh cream and chilli powder, mix well and cook on a medium flame for 2 minutes,while stirring occasionally.
How to procced
Place the koftas on a serving plate, pour hot gravy over it and serve immediately.
- Ayesha Curry hosts new TV game show 'Family Food Fight' June 18, 2019Curry announced the show's premiere on Instagram. The culinary show's contestants will create meals using their favorite family recipes for […]
- Recipe: Thai red chicken and pineapple curry - My Food Bag June 16, 2019Cook rice: Bring a full kettle to the boil. Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with a lid o […]
- Chefs share their favorite potluck recipes that'll feed a crowd June 15, 2019For inspiration, we asked some of our favorite top chefs and food experts, including Giada Di Laurentiis, Andrew Zimmern, Sarah Copeland, Stacy Adiman […]
- With this simple recipe, you'll wonder why it took you so long to make butter chicken from scratch June 14, 2019Diet food it’s not. As cookbook author Raghavan Iyer says in his intro to one of my source recipes, “If you recently had a heart attack, this is not t […]
- Durban Curry: The Taste of Freedom June 14, 2019... full title is Durban Curry Up2Date (the first was Durban Curry So Much of Flavour) and the new book’s title, while referring to taking the content […]