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Potato Paneer Kofta Curry (Aloo Malai Paneer Kofta)

3 Tomatoes

3 Boiled Potato

100 gm Paneer

1 Tablespoon Red Chilli Powder

1 Tablespoon Turmeric Powder

1 Tablespoon Coriander Powder

1 Tablespoon Jaggery (optional)

2 Tablespoon Peanuts

1 Green Chilli

4-5 Curry Leaves

4-5 Coriander Leaves

2 Pistachios

2 Almonds

2 Dry Red Chillies

2 Green Cardamom

2 Clove Bud

4-5 Ginger (small piece)

½ Bowl Semolina, Dry Bread Powder or Corn Flour

Edible Oil

2 Tablespoon Clarified Butter

Salt

Preparation

Grind all the peanuts and make powder.

Paste of green chilli, ginger, coriander leaves and curry leaves.

Grind almonds, cardamom and clove

Mashed Paneer (use hands or spoon on flat surface mash it)

Method

Mash all the potatoes and add all the paste and powder  we prepared. Now, add 2 tablespoon of mashed paneer and mix both potatoes and paneer properly.

Now make small balls of the mixture made by potato and paneer and mix them in semolina/bread/corn. Now roll them in between both hands. So, they will be be little stretched.

Now cook oil on low flame. When it’s cooked enough, fry the rolls we made. Fry them till they turn golden yellow.

Now, cook 2 tablespoon oil again. When it’s cooked properly, add cardamom, clove and dry red chillies. Now fry them for 1 minute,  then add all the pieces of tomatoes.  Cover the top of the pot with lid and leave to to cook for 10 minutes on low flame. After that mix all the tomatoes with the help of grinder and make gravy.

Now cook clarified butter in a deep pot and fry cumin seeds and add gravy of the potatoes in butter, jaggery, turmeric powder (½ ts), coriander powder (1 ts) and red chili powder (½ ts) and salt. Mix it properly and cook for 2 minutes. Now add all the peanut powder and mix properly.

After fe minutes of mixing, add all the kofta balls in the gravy. Dip the balls properly in gravy.

Serve what suits our taste.

Serves  – 2-3 persons

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