https://www.cutoutandkeep.net/projects/mughlai-paneer-kofta • Posted by buttercup303
This is a royal dish and hence is very rich if you add the cream. But if you are calorie conscious you can skip it.
This is a royal dish and hence is very rich if you add the cream. But if you are calorie conscious you can skip it.
>3 large onions + 2 green chillies >1 tbs coriander seeds +1/2 tbs cumin seeds + a small piece of cinnamon+ 2-3 cardamom + 3 cloves >1/4 cup cashew bits+1/4 cup almonds soaked in water for 15 min
Grind the cashew-almond-water mixture to a fine paste
Grind the spice mix to a powder and to this, add the onions and Chillies and blitz them all to a paste without adding water.
Keep both the pastes Ready
Head 1tbs oil + 2 tbs ghee in a pan (you can use all oil) Add the onion spice mix paste and 1 tbs sugar. Stir fry till the rawness goes away.
Let it change colour. meanwhile add 1/4 tsp turmeric and1/2 tsp curry powder or garam masala. Mix and add the almond cashew paste. Mix again and add 1 1/2 cup water. Mix and let it thicken. Add cream if required. Let the gravy bubble on low heat for 10 min
Take 200 gms paneer in a blender
and blitz them to crumbs. You can crush them with your hands too.
For the Kofta balls - 200 gms paneer crumbs - 1 cup chopped dry fruits (pistachios, almonds and raisins) - 1 cup corn flour - 2 chopped green chillies - 1 small piece of ginger - Salt to taste - Sugar powder - 1 tsp garam masala
Add salt and knead the paneer to get a dough like consistency. Add sugar powder, dry fruits chillies and knead again. finally add the cornflour a little at a time.
Add the garam masala and bring everything together into a dough.
Heat oil for deep frying. Make firm tight balls, the size bigger than a lemon and keep the ready.
Deep fry in hot oil over medium-high heat till the koftas turn golden brown. Fry in batches of 3 or 4 koftas at a time. Fry one Kofta first to see that it doesnt fall apart. If it does fall apart, add a little more cornflour to the remaining balls and knead again.
Let the extra oil drain on paper towels. Paneer Koftas are ready.
Dunk them in the gravy just before serving so that they retain their crispiness. Garnish with cream Chopped coriander leaves and dry fenugreek leaves Serve with chapatis, rotis, naans or any Indian bread. This goes well with rice also.