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Prep Time: 50 Minutes Cook Time: 45 Minutes |
Ready In: 95 Minutes Servings: 6 |
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This recipe won $50 in a contest currently going on in the 'Thursday magazine'. The recipe was submitted by Elizabeth Eapen. Ingredients:
250 g panir |
1/2 teaspoon red chili powder |
1/2 teaspoon baking powder |
2 teaspoons flour or 2 teaspoons cornflour |
1 tablespoon coriander leaves, chopped |
salt |
oil (for frying) |
1 large onion |
1/3 cup cashews |
3 -4 cloves |
1 teaspoon red chili powder |
3 teaspoons coriander powder |
7 cloves garlic |
3 small tomatoes |
2 -3 cardamoms |
3 -4 tablespoons ghee |
1/2 teaspoon salt |
1 cup coconut, grated |
1 piece cinnamon |
3 teaspoons coriander powder |
1 teaspoon ginger |
2 -3 green chilies |
1 bunch coriander leaves |
50 g cream |
1 teaspoon sugar |
Directions:
1. For making the koftas: Knead the paneer well.
2. Mix all the ingredients mentioned under For Kofta and knead well.
3. Shape into small balls.
4. Fry.
5. Keep aside.
6. For making the masala: Grind the onions in a grinder.
7. Grind the coconut and cashewnuts together.
8. Keep aside.
9. Grind the rest of the ingredients from cinnamon to green chillies.
10. Blanch the tomatoes.
11. Heat ghee in a wok.
12. Add sugar and when it browns, add cardamoms and fry.
13. Add the ground onions.
14. Stir well until the water evaporates.
15. Add the rest of the masala and fry well.
16. Add the blanched tomatoes.
17. Mix well.
18. Add a cup of hot water, salt to taste and corriander leaves.
19. Stir well.
20. Keep aside.
21. Put the fried kofta in the masala.
22. Pour fresh cream over the kofta and serve hot with Basmati rice!
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