Prep
time:20 mins
Cooking
time : 20 mins
Method
Kofta
Saute the nuts & raisins for about 2 mins and keep aside.
Mash the grated paneer properly then add 1 tsp corn starch, 1/2 tsp cardamom powder and make a dough.
Serving:
4
Kofta
Saute the nuts & raisins for about 2 mins and keep aside.
Mash the grated paneer properly then add 1 tsp corn starch, 1/2 tsp cardamom powder and make a dough.
Divide the dough in 12 parts and roll each them to form balls.
Stuff each ball with some nuts & raisins by pressing with your
thumb on the centre of the paneer ball stuff and seal the ball allover
properly.
Roll
them in between your palms to smoothen the surface.
Coat
the balls in powdered corn starch. These are now ready to fry.
In a pan pour enough oil for frying.Once the oil is heated keep it in
lower medium flame.Fry
the koftas in the oil,keep stirring slowly and continuously in between ( Imp Note: the koftas should not turn brown
while frying and should remain off white in colour). Keep the fried koftas aside.
Gravy
Heat 4 tsp of oil in a pan, add 3 bay leaves and 6 whole cardamoms.Keep the
heat on medium flame.
Add
the onion (finely grated or paste) and saute for about 1 min.Add the ginger and garlic paste and saute until the oil starts
separating from the onion.
Add
the cashew paste and saute. Keep cooking until the mixture becomes lumpy and
oil starts separating then add chilies slit from the centre and kasuri methi to the mixture
and keep stirring.
Add
water /milk as per your preference ,whisk the gravy to make it smooth, keep
stirring so the gravy doesn't stick or burn( you can strain the gravy to get a
smoother texture if preferred).
Add
butter ,salt ,sugar and stir. Add 1 tsp cardamom powder and fresh cream. Bring
it to a final boil and stir then turn off the heat.
In a serving plate arrange the koftas and add the gravy on top of it.
Garnish with mint/coriander leaves.
very cool
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