For gravy: 2-3 onions, 15-20 flakes of garlic, 1\2 inch ginger, 2-3 green chillies,, fresh coriander, 4 tomatoes, 1tsp cumin seeds(jeera), 1-2 cardamom(powdered), 1tsp kasuri methi, turmeric powder, coriander powder, pepper, salt, oil, butter, 1\2 cup milk & fresh cream.
For koftas: 4 boiled potatoes, 3-4 tbsp paneer, cornflour, salt, pepper, chopped cashews, raisins & food colour(yellow).
Procedure
For gravy: Take water in a vessel & add diced onions, garlic flakes, green chillies & ginger. Boil them till the onions become tranparent. Drain off the water & let it cool. Now take the tomatoes & give small slits on top. Put them into boiling water for a few mins & then transfer into cold water. Take the peel off. Now grind tomatoes & onions that we had boiled separately.
Take equal amount of butter & oil in a pan. Add jeera & boiled onions' paste to it. Saute it for 10 mins till it starts leaving oil.Then add kasuri methi & cardamom powder to it.Now add grinded tomato & saute for a while. Then add a tsp of coriander powder, 1\4 tsp turmeric powder, 1\4 tsp pepper & salt according to your taste. Saute for a while & then add chopped coriander, fresh cream & milk to give it a consistency of a thick gravy. Cook for a min or two & the gravy is ready.
For koftas:Grate the boiled potatoes & paneer separately. Add a little salt & pepper to potatoes.Add a little food colour, cashews & raisins to grated paneer & mix them well. Now take a little dough of potato, spread it on your palm & stuff paneer into it. Seal the edges & shape it into round balls.Cover the balls with cornflour powder & dust off the excess. Now deep fry them at low flame till it gets golden brown. Add the koftas to the gravy & garnish it with fresh cream & coriander.
No comments:
Post a Comment