Posted on June 2, 2015 by tastezonebd24 in kabab & cutlet

Paneer kofta curry:

Ingredients:

For fresh homemade chana(paneer):

• Milk: 1iltre
• Lemon juice or vinegar: 3tbsp

For kofta:

• Chana: 1cup
• Mashed potato: ½ cup
• Cornflour: 1tbsp
• Garam masala powder: 1tsp
• Salt: 1tsp
• Red chili powder: 1tsp
• Breacrumbs: 2tbsp
• Oil for deep frying

For stuffing:

• Chopped raisins: 2tbsp
• Chopped nuts (cashew, almonds): 2tbsp

For gravy:

• fried kofta
• Tomato:1 chopped
• Ginger Paste:1tsp
• Garlic paste: 1tsp
• Turmeric Powder: 1tsp
• Cumin Powder: 1tsp
• Coriander Powder: 1tsp
• Red Chilli Powder: 1tsp
• Bay leaf : 1
• Sugar: 1tsp
• Garam masala powder: 1tsp
• Salt to taste
• Ghee: 1tbsp
• Oil: 2tbsp
• Water: 1cup

Instructions:

Preparing chana:

Heat milk in a heavy bottom sauce pan and bring it to boil. When the milk will start boiling, add the lemon juice little by little and stir constantly. Immediately turn off the heat.

When the solid curds will separate from the liquid whey, pour it in a cheese cloth spread over a strainer.

Immediately wash the strained chana once in running cold water (this is must to remove the sourness of chana) and squeeze the excess water completely.

Let it hang for 20-30 minutes.

Preparing kofta:

Mix all the kofta ingredients and make a smooth mixture.

Divide mixture into 8 equal portions. Give each portion a shape of ball.

Take one ball and press a little between your palms and flatten it like Pattie; put some nuts and raisins in the center. Wrap them in from all sides and give round shape of ball.

Heat oil in a pan, fry the balls until golden brown and keep aside.

Preparing gravy:

Heat oil in a non stick pan; add onion, salt, bay leaf, tomato and sauté for five to six minutes. Add ginger-garlic paste, bay leaf and all powder ingredients and sauté for two minutes more.

Now add the water and bring it to boil. Simmer the gas. Add kofta into the gravy and cover the lid and cook for 5 min on low heat.

Turn off the heat and serve hot.