• Paneer Kofte Ki Subzi By Tarla Dalal
  • Recipe Link :-

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    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.
    Serves 2.

    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)
    2 cardamoms
    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.

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  • Paneer Kofte ki Subzi by Tarla Dalal

    Recipe Link :- https://www.tarladalal.com/Paneer-Kofte-ki-Subzi-30893r

    ----------------------------------------------------------------------------------------------------------

    Tarla Dalal's Social Media Links

    Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
    Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
    Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
    Like Facebook | https://goo.gl/mdcqLb
    Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
    Get Tarla Dalal IOS App | https://goo.gl/8jwErB
    Get Tarla Dalal Android App | https://goo.gl/zxr56A
    Twitter | https://twitter.com/Tarla_Dalal

    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.
    Serves 2.

    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)
    2 cardamoms
    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.