17 June, 2013

Shahi Malai kofta

(Deep fried Cottage Cheese dumplings,simmered in rich tomato gravy)

Cottage Cheese (Paneer) : 500 gms
Plain Flour: 2 tablespoon
Boiled Potatoes: 2
Onion: 2 large
Tomato: 10
Garam Masala: 1/4 tablespoon
Cumin Seeds: 1/2 teaspoon
Ginger Garlic Paste: 1 tablespoon
Raisins: 8-10 (Approx 1 for each dumpling)
Turmeric Powder: 1/4 tablespoon
Sabji Masala Powder: 1 tablespoon
Red Chilli: 1/2 teaspoon (optional)
Fresh cream: 1 Tablespoon
Kasoori Methi : 1 teaspoon
Oil for deep frying and for preparing the gravy.

Crumble fresh paneer in a bowl.Add flour,boiled potatoes,pinch of red chilli powder,garam masala powder and salt to taste.Mix it well so that the ingredients bind well. Now take a spoonful of mix and keep a raisin in the centre. Roll it with your palm to make a ball. Repeat the same process for the rest of the Paneer mix.
Meanwhile, pre heat oil in a deep kadhai (wok). Deep fry the ready balls till golden brown.
Lay them on a paper towl to drain any excess oil.

To prepare the gravy,take 3-4 tablespoon of oil in a deep pan. Let the oil heat a bit. Add cumin seeds.Once the seeds starts cracking, add ginger garlic paste and thinly sliced onion. Allow the onions to turn translucent.
Add cashews and saute it for 2 minutes. Turn off the heat. Transfer the onion mix to a blender and grind it to make a paste.

Put this paste back in the pan. Puree the tomatoes and add it to the pan.
Add sabji masala, garam masala, turmeric powder,red chilli powder and kasoori methi. Let it simmer on low flame till the tomatoes start leaving dark red color from the sides. Add the fresh cream and stir it a bit.

Turn off the heat and add your koftas to the gravy.Garnish it with chopped coriander.

Your Shahi Koftas and ready to serve.
Goes well with steamed plain rice and chapatis.

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