Shahi Paneer Kofta
|Full cream milk||2 Pint (1.2 Liters)|
|For shahi paneer kofta sauce|
|Butter||3 Ounce (75 Gram)|
|Corn oil||1 Tablespoon|
|Natural yogurt||3 Tablespoon|
|Tomato puree||3 Tablespoon|
|Garam masala||1 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Water||1⁄4 Pint (150 Milliliter)|
|Chopped fresh coriander||2 Tablespoon|
|Green chilies||2 , chopped|
|Single cream||7 Fluid Ounce (200 Milliliter)|
First, make the panir.
Bring the milk slowly to the boil over a medium heat then add the lemon juice, stirring continuously.
The milk will now begin to thicken and curdle.
Wait until all the liquid (the whey) has evaporated and you are left with the curdled milk (the curds).
Strain the curdled milk through a sieve and press down to get rid of any excess liquid.
When cool, divide the mixture into 8-10 spoonfuls and mould them into small round balls, a little smaller than a golf ball, making sure they look smooth.
Set the panir balls aside on a plate in the refrigerator.
For the sauce, heat the butter and oil in a medium-sized saucepan.
When the butter has melted, add the cinnamon stick and the cardamoms and fry for a few seconds.
Remove the pan from the heat and set aside.
Mix together the yogurt, tomato puree, garam masala, chilli powder, turmeric, ground coriander, salt, lemon juice and water together in bowl.
Return the saucepan to the heat, pour in the yogurt mixture and fry over a medium/low heat.
Drop the koftas into the sauce, fresh coriander, chillies and cream and mix gently together, stirring continuously.
Cook for a further 5 minutes, or until the sauce has thickened.