My first attempt at making this dish, and only because it's the only thing P will order at Indian restaurants. Improvements have been incorporated into the recipe below.
Makes 24 koftas
To make koftas, mix the following ingredients into a sticky ball:
2 cups boiled potatoes, peeled and grated
1 cup raw carrot, peeled and grated
1 cup grated paneer
5-6 tbsps cornstarch/rava/breadcrumbs/wheat flour
2 tbsps cilantro, finely chopped
1 tbsps crushed cashews
1 tbsps chopped raisins (optional)
1 tbsp green chilies, finely chopped
1/2 tsp amchur powder
1/2 tsp turmeric powder
Garam masala, to taste (optional)
Salt, to taste
Oil, for frying
Divide dough into 24 parts and roll each portion into a ball (round) or kofta (ellipsoid). Lightly dust with corn starch or flour. (Note: Kofta will be small but will expand in the gravy).
Traditionally, the koftas are deep fried but I used my handy-dandy aebleskiver/unniappam pan to cook all my koftas to a beautiful, even golden brown with just 4 tbsps of oil. Hehe.
Set koftas aside to cool while you make the gravy.
Gravy:
Blend together,
2 large red onions
5-6 garlic cloves
1/2 tbsp ginger paste
4 whole cloves
1 inch whole cinnamon
1/2 tsp turmeric
Heat 4 tbsps oil in a wide saute pan. Add 1 tsp shahjeera. When the seeds sputter, add the onion paste. On medium heat, fry the paste until the onions caramelize and smell sweet, approximately 15 minutes.
Incorporate into the cooked paste,
1/2 cup tomato sauce
1 tbsp kasuri methi
1 tsp garam masala, more to taste
1 tsp Deggi or Kashmiri chilli powder, more to taste
Salt, to taste
Cook uncovered for 5 minutes, stirring frequently.
Stir in,
1 cup half and half, more for a milder flavor
Water, to achieve desired consistency of gravy (remember the koftas will absorb water as they sit in the gravy)
Bring to a gentle boil and cook covered for an additional 5 minutes to allow the flavor to meld.
Add koftas to the hot gravy only if serving immediately. Else, add the koftas after the gravy has cooled to room temperature. Garnish with cilantro and serve with hot, buttered naans. (I personally do not think this dish pairs very well with rice but you may disagree.)
Makes 24 koftas
To make koftas, mix the following ingredients into a sticky ball:
2 cups boiled potatoes, peeled and grated
1 cup raw carrot, peeled and grated
1 cup grated paneer
5-6 tbsps cornstarch/rava/breadcrumbs/wheat flour
2 tbsps cilantro, finely chopped
1 tbsps crushed cashews
1 tbsps chopped raisins (optional)
1 tbsp green chilies, finely chopped
1/2 tsp amchur powder
1/2 tsp turmeric powder
Garam masala, to taste (optional)
Salt, to taste
Oil, for frying
Divide dough into 24 parts and roll each portion into a ball (round) or kofta (ellipsoid). Lightly dust with corn starch or flour. (Note: Kofta will be small but will expand in the gravy).
Traditionally, the koftas are deep fried but I used my handy-dandy aebleskiver/unniappam pan to cook all my koftas to a beautiful, even golden brown with just 4 tbsps of oil. Hehe.
Set koftas aside to cool while you make the gravy.
Gravy:
Blend together,
2 large red onions
5-6 garlic cloves
1/2 tbsp ginger paste
4 whole cloves
1 inch whole cinnamon
1/2 tsp turmeric
Heat 4 tbsps oil in a wide saute pan. Add 1 tsp shahjeera. When the seeds sputter, add the onion paste. On medium heat, fry the paste until the onions caramelize and smell sweet, approximately 15 minutes.
Incorporate into the cooked paste,
1/2 cup tomato sauce
1 tbsp kasuri methi
1 tsp garam masala, more to taste
1 tsp Deggi or Kashmiri chilli powder, more to taste
Salt, to taste
Cook uncovered for 5 minutes, stirring frequently.
Stir in,
1 cup half and half, more for a milder flavor
Water, to achieve desired consistency of gravy (remember the koftas will absorb water as they sit in the gravy)
Bring to a gentle boil and cook covered for an additional 5 minutes to allow the flavor to meld.
Add koftas to the hot gravy only if serving immediately. Else, add the koftas after the gravy has cooled to room temperature. Garnish with cilantro and serve with hot, buttered naans. (I personally do not think this dish pairs very well with rice but you may disagree.)
No comments:
Post a Comment
Comments