Aloo Paneer Kofta Curry Recipe
Ingredients
| Potatoes | 3 Medium | |
| Cottage cheese | 500 Gram, frozen | |
| Corn flour | 1⁄4 Cup (4 tbs) | |
| Egg | 1 | |
| Coriander powder/Dhaniya | 1⁄2 Teaspoon | |
| Black pepper powder | To Taste | |
| Lime juice | 2 Tablespoon | |
| Salt | To Taste | |
| Tomatoes | 3 Medium | |
| Onions | 1⁄4 | |
| Green peas | 1 Cup (16 tbs) | |
| Mint sprig | 5 | |
| Coriander/ cilantro sprig | 10 | |
| Garlic â ginger paste | 1⁄2 Teaspoon | |
| Dhaniya | 1⁄2 Teaspoon | |
| Garam masala powder | 1⁄4 | |
| Yogurt | 3 Tablespoon | |
| Mustard seeds | 1⁄2 Teaspoon | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Turmeric powder | 2 Pinch | |
| Chilly | To Taste |
Directions
To make the koftas:
Boil potatoes, mash while still hot. Mash the paneer & mix well with the mashed potatoes.
Add dhaniya 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 side of a table tennis ball.
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.
For making the gravy:
Grind tomatoes, yogurt, mint & cilantro 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, dhaniya 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).
Let it set for at least 5 minutes.
Serve with Jeera Rice / Rotis.
Boil potatoes, mash while still hot. Mash the paneer & mix well with the mashed potatoes.
Add dhaniya 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 side of a table tennis ball.
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.
For making the gravy:
Grind tomatoes, yogurt, mint & cilantro 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, dhaniya 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).
Let it set for at least 5 minutes.
Serve with Jeera Rice / Rotis.
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