Thursday, 10 May 2012

Kesari Paneer Kofte (Cottage Cheese balls in thick sauce)

Paneer koftas cooked in thick cashew nut and creamy gravy with saffron touch, enjoy hot with naan/roti.


For koftas:

2 slices Bread
1 cup Paneer (Cottage Cheese), grated
1 cup Potatoes, boiled
1 tsp Ginger, grated
1 tsp Cashew nut paste
½ tsp Red Chili powder
2-3 tbsp Flour

For curry:

1 large Onion
1 tbsp Ginger, grated
2 Red chilli, broken
2 Bay leaves
1 Cinnamon stick
2 tbsp Cashew nut paste
¼ cup Milk
¼ cup Water
½ cup Fresh cream
Saffron, few strands in 2tbsp milk
½ tsp Garam masala
½ tsp Red Chilli powder


For koftas:

  • Trim sides of bread, dip in water, remove and squeeze.
  • Add all above ingredients to bread except flour.
  • Make koftas and roll them in flour and deep fry.

For Curry:

  • Combine onions, ginger, red chilies and make a paste.
  • Heat oil, add bay leaves, cardamoms and add above paste.
  • Fry till oil separates. Now add cashew nut paste.
  • Mix water and milk and add to gravy, mix well.
  • Simmer it, add curd and salt, let gravy thickens.
  • Now add saffron, cream, garam masala, chilli powder.
  • Again simmer for 2 minutes.
  • Add koftas and serve hot with naan.


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