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Shahi Paneer Kofta

Madhuri.Dixit's picture
Ingredients
For paneer
  Full cream milk 2 Pint (1.2 Liters)
For shahi paneer kofta sauce
  Butter 3 Ounce (75 Gram)
  Corn oil 1 Tablespoon
  Cinnamon stick 1
  Green cardamoms 2
  Natural yogurt 3 Tablespoon
  Tomato puree 3 Tablespoon
  Garam masala 1 Teaspoon
  Chili powder 1 Teaspoon
  Turmeric 1⁄4 Teaspoon
  Ground coriander 1 Teaspoon
  Salt 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)
Directions

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.
Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Milk
Preparation Time: 
30 Minutes
Cook Time: 
50 Minutes
Ready In: 
80 Minutes
Servings: 
4

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