Wednesday, February 26, 2014

Stuffed Paneer Kofta in Makhani Gravy

"Stuffed Paneer Kofta in Makhani Gravy"
Stuffed Paneer Kofta in Makhani Gravy is a rich and creamy preparation perfect for any occasion.
Paneer and dry fry fruits stuffed koftas, deep fried and served in a tomato and fresh cream based Makhani Gravy.

Ingredients

For the kofta covering

Paneer - 1/2 cup
Potato, boiled and grated -1 medium
Garam masala powder - 1/2 teaspoon
Cornflour - 1 tablespoon
Salt - 1/2 teaspoon

For the kofta filling

Paneer - 1/4 th cup
Milk powder - 2 tablespoon
Green coriander, chopped -2 tablespoon
Green chilli, chopped - 1 teaspoon
Grated ginger - 1 teaspoon
Cashew,  chopped - 2 tablespoon
Raisins, chopped - 1 tablespoon
Sugar -1/2 teaspoon
Salt - 1/2 teaspoon
Garam Masala powder  - 1/2 teaspoon

Oil for deep frying the koftas.

For Makhani Gravy

Onion, boiled and pureed - 1/2cup
Ginger garlic paste - 2 tablespoon
Tomato puree - 1/2 cup
Yellow chilli powder - 1 teaspoon
Coriander powder - 1 teaspoon
Fresh cream - 2 tablespoon
Milk - 2 tablespoon
Kasuri methi - 1 teaspoon
Garam masala - 1/2 teaspoon
Oil - 2 tablespoon
Butter - 1 tablespoon
Sugar - 1/4th teaspoon
Salt to taste

Method

Fot the kofta covering

Mix all ingredients and form a firm dough and divide it into 8 equal portions.



For the Kofta filling

Mix all ingredients and divide into 8 equal portions



To make the Koftas.

Take one portion of the kofta covering and fill it with one portion of the kofta filling and shape into oval shaped koftas. 



Heat oil in a kadhai and deep fry the kofta until golden brown. Drain and keep aside on absorbent paper. 


For Makhani Gravy

Puree boiled onions to form a smooth paste. ( I have used one and half medium sized onion to make the puree.)

Add the yellow chilli powder and coriander powder to the onion paste,  mix well and keep aside.


Heat oil in a kadhai and fry the ginger garlic paste until the raw smell goes.


Add the onion and masala paste to the ginger garlic paste, mix well, add sugar and fry for 2 minutes and add the tomato puree. Mix well and fry for 3-4 minutes.


Add 1 tablespoon of butter and fry for another 2 minutes.


Beat the fresh cream along with milk to a smooth paste and add to the masala mix well and let it simmer for 2-3 minutes.

Add crushed kasoori methi along with garam masala and salt. Mix well and let it simmer fora minute or two and turn off the flame.


For serving

Place the koftas in the serving dish and pour the makhani gravy just before serving as thhe koftas are very delicate and will tend to crumble if left for long in the gravy.
Garnish with fresh green chopped coriander.

Serve hot along with roti, naan or paratha.

Notes:

Its very important that the covering of the kofta is well made and ensure that it doesnt crack while being fried. Hence we have used cornflour as the binding agent. while making the paneer and potato dough if required add a teaspoon more of cornflour.

For the Makhani gravy we have used yellow chilli powder which is readily available across the counter at Indian grocery stores, however if unavailable use red chilli powder it will not effect the taste.

2 comments:

  1. Oh, beautiful images! The composition is very nice. The colors also please me. Visit my blog.
    Congratulations.

    ReplyDelete
    Replies
    1. Thanks, Diego.. have seen your blog ....amazing sketches:)

      Delete