Wednesday, September 26, 2012

Aloo Paneer Kofta Curry Lajawaab

Recipe courtesy: Chef Snigdha,

Ingredients For the Koftas:
Golden Potatoes - 3 medium sized
Fresh/Frozen cottage cheese - 500 gms
Corn Flour - 1/4rth cup for binding
Egg (optional) - 1 (if you want to get a fluffy texture)
Dhania (Coriander) powder - 1/2 tsp
Black Pepper powder - 1/4 tsp
Juice of lime - 2 tbs
Salt - to taste

Ingredients For the Curry:
Tomatoes - 3 medium sized
Onions - 1/4 cup
Green Peas (optional) - a handful
Mint - 5 sprigs
Coriander leaves - A handful for grinding and a sprig for garnishing
Ginger garlic paste - 1/2 tsp
Dhania powder - 1/2 tsp
Garam Masala powder - 1/4 tsp
Curd - 3 tbs
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Turmeric powder - 2 pinches
Salt & Chilly powder - to taste
Fresh Cream(Optional) - 1/2 cup

Koftas - Method:
Boil potatoes, peel them and mash while still hot. Mash the paneer & mix well with the mashed potatoes.Add dhania powder, black pepper powder, juice of lime, salt & egg (optional). Mix well.
Add cornflour, mix & make small balls of the batter. Each kofta (ball) should be the size of a big lemon.
Deep fry the koftas in oil until they turn brownish. Place on absorbing sheet/paper towel to remove excess oil. Arrange the kofta's in a dish.

Curry - Method:
Grind tomatoes, yogurt, mint & coriander leaves together in a blender to make a puree.
Heat 3 tbs oil in a skillet. Add mustard seeds & allow them to splutter. Add cumin seeds, onions, ginger garlic paste, turmeric powder & saute until onions fry well.
Add the pureed tomato mixture, green peas, dhania powder & garam masala powder. Mix well. Cook until the gravy thickens or reaches consistency of your choice.
Pour the gravy over the kofta's (arranged in a dish).Garnish with fresh cream and chopped coriander leaves
Let it set for at least 5 minutes.

Serve with Jeera Rice / Rotis.

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