A Kofta was traditionally a meatball, but the vegetarian masses of India soon started to make their own versions. These would have been made with paneer, raw bananas or vegetables. Koftas are light, fluffy and absolutely delicious with a full-bodied, lightly spiced gravy.
Its served with Pulao(pilaf) or Naan.
Ingredients :
For the koftas :
Spinach 200 grams
Paneer 200 grams
Cornflour 2 tbsp
Salt according to taste
For the curry :
Onion 1 sliced
Tomato 2 large ,Quartered
Garlic 3 cloves
Ginger 10 grams peeled
Vegetable Oil 150 ml
Cashewnuts 40 grams
Turmeric Powder 1/2 tsp
Chilly powder 1/4th tsp
Coriander Powder 1 1/2 tsp
Cumin Powder 1 tsp
Garam Masala Powder 1 tsp
Water 500ml
For Garnishing :
Double Cream or a knob of Butter.
Method :
Blend together the tomatoes , ginger and garlic with the help of a little water to make a paste. If you can, pass it through a seive to get a smooth paste . Keep aside.
Wilt the spinach in a pan with a little salt. When cool, squeeze out the water and blend to a coarse paste. Add the cornflour and paneer to the paste and make dumplings. Heat 1 cup oil for deep frying . Deep fry the dumplings in hot oil till golden. The deep green color should remain. Remove to a dish lined with kitchen paper to blot off excess oil.
Heat 5 tbsp oil in a large pan or wok . Add the onions and cook until they get a light brown color. Add the tomato paste, cashew nuts, spices and season with salt. On moderate heat cook for 15 minutes till oil separates, stirring occasionally. Add 500ml water, bring to boil and simmer till the gravy has the consistency of single cream.
Add the koftas /dumplings and put the flame off. Let the dish stand for some time before serving it with rice, pulao or parantha or naan.
Its served with Pulao(pilaf) or Naan.
Ingredients :
For the koftas :
Spinach 200 grams
Paneer 200 grams
Cornflour 2 tbsp
Salt according to taste
For the curry :
Onion 1 sliced
Tomato 2 large ,Quartered
Garlic 3 cloves
Ginger 10 grams peeled
Vegetable Oil 150 ml
Cashewnuts 40 grams
Turmeric Powder 1/2 tsp
Chilly powder 1/4th tsp
Coriander Powder 1 1/2 tsp
Cumin Powder 1 tsp
Garam Masala Powder 1 tsp
Water 500ml
For Garnishing :
Double Cream or a knob of Butter.
Method :
Blend together the tomatoes , ginger and garlic with the help of a little water to make a paste. If you can, pass it through a seive to get a smooth paste . Keep aside.
Wilt the spinach in a pan with a little salt. When cool, squeeze out the water and blend to a coarse paste. Add the cornflour and paneer to the paste and make dumplings. Heat 1 cup oil for deep frying . Deep fry the dumplings in hot oil till golden. The deep green color should remain. Remove to a dish lined with kitchen paper to blot off excess oil.
Heat 5 tbsp oil in a large pan or wok . Add the onions and cook until they get a light brown color. Add the tomato paste, cashew nuts, spices and season with salt. On moderate heat cook for 15 minutes till oil separates, stirring occasionally. Add 500ml water, bring to boil and simmer till the gravy has the consistency of single cream.
Add the koftas /dumplings and put the flame off. Let the dish stand for some time before serving it with rice, pulao or parantha or naan.
No comments:
Post a Comment