I made the koftas with left over banana blossom and crumbled paneer. They soaked up the gravy well and were very soft. They just melted in the mouth. I also fried the koftas in a paniyaram pan to reduce the oil used. If you want you can deep fry the koftas. The spice paste added a great flavour to the dish. I served it along with chapathi and we had a great dinner.
Ingredients:
For The Spice Paste:
Ghee-1tsp
Coriander Seeds-1tbs
Poppy Seeds-1tbs
Kashmiri Chilly Powder-1tsp
Coconut Grated-1/2cup
Garam Masala-1tsp
For The Koftas:
Crumbled Paneer-1cup
Bread Slices-3-4
Corn Flour-1tbs
Kashmiri Red Chilly Powder-1tsp
Salt-to taste
Banana Blossom-1/2cup
Garam Masala-1/4tsp
Other Ingredients:
Onion-1
Tomato-3
Salt-to taste
Fennel Seeds-1tsp
Black Cardamom-1
Green Cardamom-1
Star Anise-1
Clove-2
Cinnamon-1 small piece
Oil-2tbs
Procedure:
For The Koftas:
1. Mix all the ingredients to form a soft dough.
2. Pinch small portions and roll each portion into a ball.
3. Heat a paniyaram pan.
4. Drizzle oil in the moulds and drop one ball in each mould.
5. Keep on turning the balls until brown on all sides.
6. Keep them aside.
7. You can also deep fry the balls instead.
For The Spice Paste:
1. Heat ghee in a pan and add the other ingredients.
2. Roast until golden and aromatic.
3. Remove from pan and grind it into a fine paste adding water.
For The Gravy:
1. Heat 1 tbs oil in a pan and add all the spices.
2. Add onion and saute until golden.
3. Add chopped tomatoes and saute until completely cooked.
4. Allow this to cool down. Grind it to a fine paste.
5. Heat the remaining oil and add the spice paste.
6. Cook until it leaves oil.
7. Add the ground onion and tomato along with enough water to make it a thin gravy ( when koftas are added they soak up the gravy and the gravy will become thick).
8. Add salt to taste.
9. When it comes to boil, add the koftas and cook it for 5 minutes on low flame.
10. Garnish with coriander leaves and serve.
Labels: BANANA BLOSSOM, GRAVY, PANEER, SIDE DISHES
