For yesterday's dinner I prepared this delicious curry to go with till parathas (the recipe comes tomorrow). I am a great fan of paneer, but usually avoid it in the name of dieting. Yesterday I made some paneer and was thinking of using up in a nice gravy. I didn't follow any particular recipe for this curry. Just added the ingredients according to my mind while preparing. The result was fabulous. The gravy was so rich and the koftas were absolutely delicious. I used half quantity home prepared red chilly powder and half quantity of Kashmiri red chilly powder. Kashmiri red chilly powder gives a nice colour to the gravy. That is why the gravy looks so colourful. The till parantha was a great combination for this curry. Hubby liked it so much.
Ingredients:
For The Koftas:
Crumbled Paneer-150gm
Bread slice-2
Till Seeds-2tbs
Red Chilly Powder-1/2tsp
Salt- to taste
Chopped Coriander Leaves-2tbs
Chat Masala Powder-1/4tsp
Oil-For Deep Frying
For The Gravy:
Butter-3tbs
Tomato-3
Onion-2
Garlic-5pods
Ginger-a small piece
Garam Masala-1/2tsp
Fennel Powder-1/2tsp
Red Chilly Powder-1/2tsp
Kashmiri Red Chilly Powder-1/2tsp
Turmeric powder-1/4tsp
Clove-1
Cinnamon-a small piece
Mint Leaves-a handful
Coriander Leaves-2tbs
Procedure:
Koftas:
1. Mix all the ingredients along with the bread slices to form a soft dough.
2. Heat oil in a kadai.
3. Divide the dough into equal parts and shape each portion into a ball.
4. Deep fry the balls until golden.
5. Keep it aside.
Gravy:
1. Grind together tomatoes and mint leaves. In a mortar and pestle, pound garlic and ginger to a coarse paste.
2. Heat butter and when it starts melting add cinnamon and clove.
3. Add chopped onions and saute till golden.
4. Add the ginger garlic paste and saute till the raw smell is gone.
5. Add the tomato paste along with the red chilly, kashmiri red chilly and garam masala powders.
6. Add salt and turmeric. Mix well and let it cook until dry. When butter starts floating, Add enough water to bring it to gravy consistency.
7. When it boils, add the koftas and coriander leaves and switch flame to low.
8. Cover and cook for 2 minutes.
9. Serve hot with any flat bread.
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| Take all the ingredients for kofta |
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| Knead to a dough |
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| Divide into 8 equal balls |
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| Deep fry them |
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| Saute onion |
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| Add the masala paste and powders |
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| Cook until it leaves butter |
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| Add enough water and add the koftas |
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| Serve hot |
Labels: GRAVY, PANEER, TOMATO
