Paneer Kofta

Vegetarian variety of Kofta are balls of minced vegetables mixed with spices. Then these kofta are deep fried in oil. Dry version of this can be served as appetizer or snack. These kofta can also be dropped in spicy gravy and can be served with chapathi, roti, naan etc.

After shredding the potatoes do not leave them open. Either use it immediately or immerse in fresh water. Otherwise potatoes color will change. Make sure that you remove all the excess water before adding to grated paneer.

Preparation Time: 25 min

Cooking Time: 45 min

Serves: 2

Ingredients:

  Kofta:

• Grated paneer - 1 cup
• Grated potato - ¼ cup
• Turmeric powder - 1 pinch
• Chili powder - 2 tsp
• Coriander powder - 1 tsp
• Cumin powder- 1 tsp
• Garam Masala - 1 tsp
• All-purpose flour - 1 tbsp
• Corn flour- 1 tbsp
• Cilantro - finely chopped - 2 tbsp
• Salt to taste

• Oil – to fry

  Gravy:

• Onion - 1/2 cup
• Ginger garlic paste - 1 tbsp
• Tomato puree - 1/2 cup
• Turmeric powder - 1 pinch
• Chili powder - 2 tsp
• Coriander powder - 2 tsp
• Cumin powder - 1 tsp
• Curd - 2 tbsp
• Milk - 1/4 cup
• Cumin seeds - 1 tsp
• Cilantro - to garnish
• Salt to taste
• Oil - 2 tbsp

Procedure:

1.   In a large mixing bowl put all the ingredients given in "kofta" section, blend them together. Grated paneer when blended using hands becomes soft and also binds together. If you make balls from it is should be firm.

2.   Heat oil in a kadai to fry the kofta. Check the heat of oil by dropping a small piece of kofta. It should rise immediately to the top. Shallow fry the kofta balls. Fry all the kofta balls in batches and set them aside. These fried paneer kofta balls can be served as appetizer or snack.

3.   Now heat a medium sized pan with oil. To the hot oil, add cinnamon cardamom cloves powder. As flavor starts coming, add cumin seeds and allow it to crackle. Then add onion and saute onion until it turns soft.

4.   Then goes the ginger-garlic paste and saute till the raw smell leaves. To this add turmeric powder and chili powder. Pour 1/4 cup of water and add coriander powder.

5.  To this pour tomato puree and give a good stir. In a small bowl mix milk and curd together. Whisk them well and add to the gravy. Mix salt and keep in low flame, close the lid. Allow it to cook for 20 min or until tomato cooks.

6.  Then combine fried paneer kofta balls to the gravy and keep in low flame for another 5 min. Switch off the stove when the gravy gets thickened to the desired consistency. garnish with cilantro and serve hot with naan or roti.

Read More»

Paneer Paratha

Preparation Time: 10 min

Cooking Time: 30 min

Serves: 7

Ingredients:

• Wheat flour - 2 cup

Stuffing:

1. Oil - 1 tbsp
2. Onion - ½ cup
3. Paneer - grated - 1 cup
4. Salt to taste
5. Green chili - 2
6. Coriander - 1 tbsp
7. Coriander powder - 1 tsp
8. Garam masala - 1 tsp

Procedure:

1. Heat a medium sized pan and add oil. Once the oil gets heated, add the chopped onions and saute it until it turns golden brown. Now add the grated paneer, 1 tbsp chat masala and 1 tbsp coriander powder.
   
2. Add little salt to it and mix it. Saute them until raw smell leaves. Transfer it to bowl. Add finely chopped green chili and coriander leaves. Make the stuffing into small balls.
   
3. In a mixing bowl, put wheat flour and add salt to taste. Make it into a smooth dough by adding water. Apply few drops of oil. Cover it for 15 min. Make big balls from the dough. Roll it lightly and place the stuffing in the middle and seal it by lifting the edges of the dough.
   
4. Gently roll the dough and make sure the filling doesn't come out. Use dry wheat flour for rolling if required. Place the paratha on a hot tawa. Cook it for few seconds and turn it the other side. Add few drops of oil. Roast till its cooked and turns golden brown.
   

Read More»

Paneer Butter Masala

Ingredients:

1.     Paneer - 200g
2.    Butter - 3 tablespoon
3.    Cream - 2 tablespoon
4.    Tomato - 4 medium sized
5.    Ginger garlic paste - 2 teaspoon
6.    Chili powder - 2 tea spoon
7.    Garam masala - 1 pinch
8.    Turmeric powder - 1 pinch

Preparation:

Clean and cut the paneer cubes. In a bowl, put the paneer cubes, then add salt, chili powder, ginger garlic paste. Mix well and set aside for 20 min

Procedure:

1.     In a pan, add a tablespoon of butter.
2.    When the butter melts and aroma comes out, add the marinated paneer cubes.
3.    Fry them until it turns light golden brown stirring occasionally and transfer it to a bowl
4.    Grind tomato and cashew nuts into a smooth paste
5.    In the same pan, add butter.
6.    When butter melts, add the tomato puree, cream, chili powder, garam masala, turmeric powder
7.    Add the paneer cubes and salt to taste
8.    Close the lid and keep it in low flame for 7 min
9.    Transfer it to a bowl, and garnish with cream and butter

Read More»