Cottage Cheese Dumplings in Creamy Gravy
(Serves 4)
This is a favourite among adults and children alike. The flavours are fresh and give a nice succulent flavour. I serve with Jeera Rice, Pulaos and other flavoured rice.
INGREDIENTS:
For Kofta:
500 gms Paneer (Cottage Cheese)
1tsp Amchur (Dry mango powder)
2 tsp red chilli powder (can reduce it to reduce spice)
2 tsp Coriander Powder
2 tsp Chaat Masala
Kala Namak (Black Salt) powder- to taste
Refined Flour- 2-3 tbsp and to roll kofta in
Oil to deep fry
For Gravy
To be ground to a paste
½ inch ginger
8 cloves of garlic
2 green chillies
Fresh Garam Masala:
Powder together 6 cloves, 1 inch Cinnamon, 6 Cardamom or 1 Large Cardamom (Badi Elaichi)
Cashewnut (Kaju) Paste:
Soak 30 gms of Cashewnut in just enough water to cover it for 15 minutes. Grind to a smooth paste. The paste should be of sauce consistency.
3 large tomatoes pureed
2 Large Onions chopped
2 tsp Kasuri Methi (soak in water for 30 minutes)
1 tsp coriander powder
Fresh coriander leaves to garnish
1 tsp Cumin seeds
Salt to taste
Oil to cook
METHOD OF PREPARATION:
KOFTA:
Crumble the Paneer to fine bits. For this, make sure the paneer does not have much water content. Dry and tough paneer is better
Add the spices and refined flour powder.
Knead lightly and form small,tight balls.
Roll in dry flour.
Dust off extra flour and deep fry. Drop one in oil and test, if the kofta splits open, add some flour to paneer and knead.
Place on paper napkin to drain off excess oil.
Gravy:
Heat Oil. At least 2-3 tbsp of oil will be needed.
Add Cumin Seeds, when it begins to splatter, add onion and fry till golden brown.
Add ginger-garlic-chilli paste and fry till raw smell goes.
Add tomato puree and cook till it loses water and changes colour to a maroon shade.
Add coriander powder, salt, freshly powdered Garam masala. Fry.
Add 2 cups of water and soaked Kasuri Methi.
Cover and cook till reduces slightly.
Now add kaju paste, stir. If it becomes very thick,add some hot water now slowly and stir.
After 2 minutes, add fried koftas.
Cook for a minute or two.
Serve garnished with coriander leaves.
(Serves 4)
This is a favourite among adults and children alike. The flavours are fresh and give a nice succulent flavour. I serve with Jeera Rice, Pulaos and other flavoured rice.
INGREDIENTS:
For Kofta:
500 gms Paneer (Cottage Cheese)
1tsp Amchur (Dry mango powder)
2 tsp red chilli powder (can reduce it to reduce spice)
2 tsp Coriander Powder
2 tsp Chaat Masala
Kala Namak (Black Salt) powder- to taste
Refined Flour- 2-3 tbsp and to roll kofta in
Oil to deep fry
For Gravy
To be ground to a paste
½ inch ginger
8 cloves of garlic
2 green chillies
Fresh Garam Masala:
Powder together 6 cloves, 1 inch Cinnamon, 6 Cardamom or 1 Large Cardamom (Badi Elaichi)
Cashewnut (Kaju) Paste:
Soak 30 gms of Cashewnut in just enough water to cover it for 15 minutes. Grind to a smooth paste. The paste should be of sauce consistency.
3 large tomatoes pureed
2 Large Onions chopped
2 tsp Kasuri Methi (soak in water for 30 minutes)
1 tsp coriander powder
Fresh coriander leaves to garnish
1 tsp Cumin seeds
Salt to taste
Oil to cook
METHOD OF PREPARATION:
KOFTA:
Crumble the Paneer to fine bits. For this, make sure the paneer does not have much water content. Dry and tough paneer is better
Add the spices and refined flour powder.
Knead lightly and form small,tight balls.
Roll in dry flour.
Dust off extra flour and deep fry. Drop one in oil and test, if the kofta splits open, add some flour to paneer and knead.
Place on paper napkin to drain off excess oil.
Gravy:
Heat Oil. At least 2-3 tbsp of oil will be needed.
Add Cumin Seeds, when it begins to splatter, add onion and fry till golden brown.
Add ginger-garlic-chilli paste and fry till raw smell goes.
Add tomato puree and cook till it loses water and changes colour to a maroon shade.
Add coriander powder, salt, freshly powdered Garam masala. Fry.
Add 2 cups of water and soaked Kasuri Methi.
Cover and cook till reduces slightly.
Now add kaju paste, stir. If it becomes very thick,add some hot water now slowly and stir.
After 2 minutes, add fried koftas.
Cook for a minute or two.
Serve garnished with coriander leaves.
If you do not have kaju, sustitute with 2 tbsp of thick cream.
Goes well with flavoured rice. Naans, kulchas and parathas also make a good combination.
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