I have been wanting try out this dish at home for a long time. Yes this does take time and is not as quick to make on a weekday. Hence took my time one fine Saturday Morning and made this for lunch along with some jeera rice and roti. I am proud to say for a first attempt, it was so delicious and my family thoroughly enjoyed the lunch.
We usually order this when we eat out or take out on a Friday night. But I doubt we will get this out again after making it at home from scratch. Best compliment, my son gave me a two thumbs up!
This is an exotic dish where the gravy is made from onions and cashews. Fried balls of paneer and vegetables are then served on top of the gravy. It goes well with rice, or any type of Indian Bread.
Servers 2-4
Ingredients Required:
For the Gravy:
Onion - 2, roughly chopped
Tomato - 1, roughly chopped
Ginger Garlic Paste - 2 tsp
Cashew Nuts - 1/4 cup
Bay Leaves - 2
Cumin Seeds - 1/2 tsp
Cloves - 4
Cinnamon - 1 inch stick
Cardamon - 2 pods
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Salt - to taste
Almond Milk / Milk - 3/4 cup
Cream - 3 tblsp (optional, can be replaced with whole milk)
Ghee - 1 tblsp
Oil - 1 tblsp
For the Kofta: makes 10 koftas
Boiled Potato - 2 (medium size)
Paneer - 1 cup (grated or crumbled)
Chopped Cilantro - 1 tblsp
Chilli Powder - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - to taste
Garam Masala - 1 tsp
For the Kofta Filling:
Chopped Nuts - 1/4 cup
Corn flour - 1/4 cup
Oil - for deep frying
How to make?
Gravy:
In a pan, heat the oil and add the Bay leaves, Cumin, Cloves, Cinnamon, Cardamon and saute.
Add the ginger garlic paste, onion, tomato, cashews and saute till well cooked. Add a little salt so the onion cooks faster.
Cook for around 10 minutes on medium heat and then blend to a fine paste along with the milk.
In the same pan, add the ghee and once hot, add all the spice powders and fry on low heat.
Add the blended paste and mix well. Heat on low flame for 5 minutes and then set aside.
Kofta:
In a large mixing bowl, combine all the items under the ingredients list for the Kofta.
Mix well till well combined.
Divide into 8-10 equal size portions.
Take a portion and make a small indent in the middle and place 1/2 tsp of nuts.
Make into either round or oval shaped koftas.
For Deep Frying:
Heat oil for deep frying in a heavy bottom pan.
Roll the koftas over corn flour and gently drop them in the hot oil.
Fry on medium heat till all the sides are golden brown in color.
Drain oil and set aside.
Serve:
Heat the gravy till hot for serving.
In a serving dish, plate the gravy and then place the koftas on the gravy, just before serving.
Drizzle with some cream before serving.
Serve warm with roti or rice of your choice.
Notes:
You can substitute almond milk for normal milk.
Cream is optional.
Make sure the koftas are rolled well without any cracks, else they would break in oil.
Place the Koftas on the gravy just before serving.
Shape into kofta balls of equal size.
We usually order this when we eat out or take out on a Friday night. But I doubt we will get this out again after making it at home from scratch. Best compliment, my son gave me a two thumbs up!
This is an exotic dish where the gravy is made from onions and cashews. Fried balls of paneer and vegetables are then served on top of the gravy. It goes well with rice, or any type of Indian Bread.
Ingredients Required:
For the Gravy:
Onion - 2, roughly chopped
Tomato - 1, roughly chopped
Ginger Garlic Paste - 2 tsp
Cashew Nuts - 1/4 cup
Bay Leaves - 2
Cumin Seeds - 1/2 tsp
Cloves - 4
Cinnamon - 1 inch stick
Cardamon - 2 pods
Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Salt - to taste
Almond Milk / Milk - 3/4 cup
Cream - 3 tblsp (optional, can be replaced with whole milk)
Ghee - 1 tblsp
Oil - 1 tblsp
For the Kofta: makes 10 koftas
Boiled Potato - 2 (medium size)
Paneer - 1 cup (grated or crumbled)
Chopped Cilantro - 1 tblsp
Chilli Powder - 1 tsp
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Salt - to taste
Garam Masala - 1 tsp
For the Kofta Filling:
Chopped Nuts - 1/4 cup
Corn flour - 1/4 cup
Oil - for deep frying
How to make?
Gravy:
In a pan, heat the oil and add the Bay leaves, Cumin, Cloves, Cinnamon, Cardamon and saute.
Add the ginger garlic paste, onion, tomato, cashews and saute till well cooked. Add a little salt so the onion cooks faster.
Cook for around 10 minutes on medium heat and then blend to a fine paste along with the milk.
In the same pan, add the ghee and once hot, add all the spice powders and fry on low heat.
Add the blended paste and mix well. Heat on low flame for 5 minutes and then set aside.
Kofta:
In a large mixing bowl, combine all the items under the ingredients list for the Kofta.
Mix well till well combined.
Divide into 8-10 equal size portions.
Take a portion and make a small indent in the middle and place 1/2 tsp of nuts.
Make into either round or oval shaped koftas.
For Deep Frying:
Heat oil for deep frying in a heavy bottom pan.
Roll the koftas over corn flour and gently drop them in the hot oil.
Fry on medium heat till all the sides are golden brown in color.
Drain oil and set aside.
Serve:
Heat the gravy till hot for serving.
In a serving dish, plate the gravy and then place the koftas on the gravy, just before serving.
Drizzle with some cream before serving.
Serve warm with roti or rice of your choice.
Notes:
You can substitute almond milk for normal milk.
Cream is optional.
Make sure the koftas are rolled well without any cracks, else they would break in oil.
Place the Koftas on the gravy just before serving.
Shape into kofta balls of equal size.
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