Zafrani Paneer Kofta Curry For the Koftas: Paneer – 1 cup, crumbled Potatoes – 1 cup, boiled, peeled and mashed Chana Powder(Besan) – 1 tblsp, roasted Cornflour – 1 tblsp Salt to taste Chaat Masala – 1/2 tsp Cashew Nut Powder – 1 tblsp White Pepper Powder – 1/2 tsp Oil to deep fry For the Gravy: Oil/ghee – 2 tblsp Cumin Seeds – 1/2 tsp Green Chillies – 1/2 tsp, chopped Ginger Garlic Paste – 1 tbsp Tomato Puree – 2 tblsp Tomato Sauce – 1 tblsp Water – 3 cups Saffron (Zafran) – 1/2 tsp, dissolved in 1 tblsp warm milk (I made a dry roast of the saffron before dissolving it in warm milk) Cream – 1/2 cup, to garnish Kofta Masala Mix – 1 1/2 tsp Method: To make kofta masala, mix together, 1/2 tsp red chilli powder, 1/4 tsp cumin powder, 1/4 tsp turmeric powder, 1/4 tsp garam masala and 1/2 tsp shahi paneer masala (I used Easterns shahi paneer masala). Put the paneer in a bowl along with the rest of the kofta ingredients. Knead to form a firm mixture and divide into flat(1 cm diameter) koftas/balls. Heat the oil in a frying pan and deep-fry the koftas until they turn golden brown. Remove and transfer to a serving dish. Heat the oil in a kadai. Add cumin seeds, green chillies, ginger-garlic paste and saute till it begins to change colour. Add the onion paste and saute until it browns. Add the tomato puree and tomato sauce. Season with kofta masala mix. Add water. Bring it to a boil and let it simmer for 2 minutes. Stir in the saffron and cream. Pour over the koftas, garnish with a swirl of cream. Cook for another 2 to 3 minutes. Serve hot with parathas.
Posted on: Thu, 11 Sep 2014 09:27:27 +0000