By Shaheen Jafri
Ingredients : For the gravy and garnishing:
1 cup – Onion paste
2 tsp – Ginger Gralic paste
1 cup - Tomato puree
1 tsp - Red chili powder/lal mirch powder
¼ tsp - Turmeric powder
½ tsp – Coriander powder
1 tsp - Garam masala
1/2 cup - Cashew paste
Whole spices/garam masala
1 inch – Cinnamon
1 Bay leaf/tej patta
1 or 2 - Black cardamom
2-3 - Green cardamom
Oil
1 tsp - Kasuri methi
Salt to taste
Coriander leaves
½ cup - Cream
1 cup – Onion paste
2 tsp – Ginger Gralic paste
1 cup - Tomato puree
1 tsp - Red chili powder/lal mirch powder
¼ tsp - Turmeric powder
½ tsp – Coriander powder
1 tsp - Garam masala
1/2 cup - Cashew paste
Whole spices/garam masala
1 inch – Cinnamon
1 Bay leaf/tej patta
1 or 2 - Black cardamom
2-3 - Green cardamom
Oil
1 tsp - Kasuri methi
Salt to taste
Coriander leaves
½ cup - Cream
For the kofta:
200 gms – Paneer
2 -3 - Potatoes, boiled, peeled and grated
1 tbsp - Cornflour
½ tsp - Red chili powder
1 tsp - Garam Masala
Salt to taste
2 -3 - Potatoes, boiled, peeled and grated
1 tbsp - Cornflour
½ tsp - Red chili powder
1 tsp - Garam Masala
Salt to taste
Method :
In a bowl mix all the ingredients mentioned under kofta ingredient.
Make equal sized balls and Shallow fry the koftas till golden. Drain on kitchen paper to remove excess oil.
In the same pan, adjust oil and add all the whole spices and fry well.
Then add onion paste , ginger-garlic paste and stir. For 2-3 minutes.
Add the turmeric powder, red chili powder, coriander powder, garam masala powder,salt and cashew paste.
Then add the tomato puree and saute for few minutes. Adjust water as per need.
Cook until oil separates from masala. It will take 20 minutes of cooking on low flame.
Now add slightly roasted kasuri methi. Cook for 5 minutes on low flame.
Switch off the flame and add fried koftas if serving immediately.
Sprinkle coriander leaves and garinsh with smooth cream.
Serve hot with chapatti and rice.
Make equal sized balls and Shallow fry the koftas till golden. Drain on kitchen paper to remove excess oil.
In the same pan, adjust oil and add all the whole spices and fry well.
Then add onion paste , ginger-garlic paste and stir. For 2-3 minutes.
Add the turmeric powder, red chili powder, coriander powder, garam masala powder,salt and cashew paste.
Then add the tomato puree and saute for few minutes. Adjust water as per need.
Cook until oil separates from masala. It will take 20 minutes of cooking on low flame.
Now add slightly roasted kasuri methi. Cook for 5 minutes on low flame.
Switch off the flame and add fried koftas if serving immediately.
Sprinkle coriander leaves and garinsh with smooth cream.
Serve hot with chapatti and rice.
