Paneer Kofte Ki Subzi

Tarla.Dalal's picture

May. 08, 2019

Crisp outside and soft inside, these Paneer Koftas have the distinct flavour of grated ginger and the crunch of cashew nuts, which impart a richness that perfectly matches the gravy that dresses these koftas. The gravy features a mix of dairy products like milk, cream and curds, which are tinged with saffron and flavoured with whole spices. A cashew-onion-red chilli paste further enhances the flavour and texture of this luscious gravy, making the Paneer Kofte ki Subzi a luxurious dish that fits into nothing short of grand festive menus! Make sure you pair it with equally rich Puris, Parathas or Rotis to complete the kingly experience.

Ingredients

For the koftas:
Bread slice 1 , torn into small pieces
Grated paneer 1/2 Cup (8 tbs) (cottage cheese)
Boiled mashed potatoes 1/2 Cup (8 tbs)
Grated ginger 1/2 Teaspoon (adrak)
Chopped cashew nuts 1/2 Tablespoon (kaju)
Chilli powder 1/4 Teaspoon
Salt To Taste
Plain flour 1/2 Cup (8 tbs) (For rolling, maida)
For the smooth paste:
Chopped onions 1 Cup (16 tbs)
Chopped ginger 1 Tablespoon (adrak)
Chopped cashew nuts 2 Tablespoon (kaju)
Whole dry kashmiri red chilies 1 , broken
For the gravy:
Saffron strands 1/4 Teaspoon (kesar)
Warm milk 2 Tablespoon
Ghee 1 Tablespoon
Bay leaves 2 (tejpatta)
Cardamoms 2
Milk 1/4 Cup (4 tbs)
Whisked curd 1/2 Cup (8 tbs) (dahi)
Garam masala 1/2 Teaspoon
Fresh cream 1 Tablespoon
Chilli powder 1/4 Teaspoon
Salt To Taste

Directions

FOR THE KOFTAS:

MAKING:

1. Combine all the ingredients in a deep bowl and mix well.

2. Divide the mixture into 6 equal portions.

3. Roll each portion into a round and roll it in the plain flour.

4. Heat the oil in a deep non-stick pan, and deep-fry the koftas till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

FOR THE GRAVY

MAKING:

1. Combine the saffron and warm milk in a small bowl and mix well. Keep aside.

2. Heat the ghee in a deep non-stick pan, add the bayleaves and cardamom and sauté on a medium flame for 10 seconds.

3. Add the prepared paste, mix well and cook on a medium flame for 4 minutes, while stirring continuously.

4. Add the milk, curds, salt and ¼ cup of water, mix well and cook on a slow flame for 2 minutes, while stirring continuously.

5. Add the saffron-milk mixture, garam masala, fresh cream and chilli powder, mix well and cook on a medium flame for 2 minutes,while stirring occasionally.

SERVING:

6. Place the koftas on a serving plate, pour hot gravy over it and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2