Rich and creamy Shahi kofta will be a fitting end to Navratri fasting. It might seem like a lot of hard work leading you to believe that you would spend days scouring the market for exotic ingredients and dedicate hours in the kitchen. But, don’t judge a book by its cover and a recipe by its name. This rather regal dish can be prepared with simple ingredients and you wouldn’t need more that 40 minutes.
Ingredients:
1 large onion, sliced
3 green chilles
3 large tomatoes, chopped
200 gms paneer
2 large boiled potatoes
Coriander leaves to garnish
Oil for frying and cooking
1 tsp jeera powder
2-3 tbsp ginger garlic paste
Salt to taste
1 tsp of red chilli powder
5-6 whole cardamoms
2 ladles cream (or milk)
2 tbsp corn flour
Method:
For the kofta
1. Mash the paneer. Add the mashed potatoes, corn flour, coriander, salt, cardamom powder and some bread crumbs. Bread crumbs help to bind the kofta and prevent them from breaking while frying.
2. Roll the paneer mix lightly to form small balls
3. Heat the oil and fry the paneer balls. Once they are fried, lay them on a tissue to soak the excess oil.
For the curry
1. Boil the onions, green chillies, tomatoes and add four cardamoms.
2. Let them boil and keep aside for making a puree.
3. Strain the onion and tomato mixture when cooled and grind till it forms a thick puree
And strain in a sieve once after.
4. Heat oil in a pan. Add ginger garlic paste, tomato-onion puree and the coriander, sprinkle some salt, red chilli powder, and jeera powder. Crush one kofta and add to the gravy.
5. Add the fresh cream. You can add milk if cream is too heavy for you.
6. Put the koftas into the curry and let it come to a boil. Turn off the gas after three-five minutes.
7. Serve hot and enjoy!
Here’s the video:
Recipe Courtesy:
Image courtesy:©Thinkstock photos/ Getty images
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