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                                                                             KOFTA KI SUBZI

KOFTAS                                                                                            

150 gms paneer (cottage chese) – grated
2 small boiled potatoes – grated
2 slices of bread
½ tsp garam masala (mixed spices)
½ tsp red chilli Powder, salt to taste
2-3 tbsp maida (plain flour) – to coat

FILING

1onion – very finely chopped
½” pieces ginger– very finely chopped
4-5 kaju – chopped
10-12 kishmish
Ό tsp each of salt, red chilli powder, garam masala 

GRAVY

Few strands kesar (saffron)
2 big onions, 1” pieces ginger, 1 dry red chilli
2 tej patta (bay leaf)
2-3 chhoti illaichi (green cardamom)
2tbsp kaju (cashewnuts) – powdered
½ cup fresh curd – beaten with a fork
2 tbsp desi ghee
½ tsp garam masala, ½ tsp red chilli powder
1 tsp salt or to taste, ½ cup fresh cream
½ cup milk mixed with ½ cup water

1.  To prepare the koftas, mix grated paneer, potatoes, red chilli powder, salt and garam masala.

2.   Cut sides of bread. Dip in water. Squeeze well. Add to the potato-paneer mixture. Mash well till
      smooth. Make 8-10 balls.

3.   For the filling, heat 2 tsp ghee. Add onions and ginger and fry till golden brown. Add kaju, salt, garam
      masala and chilli powder. Remove from fire.

4.  Flatten each ball of paneer mixture, put 1 tsp of onion filling and one kishmish in each ball. Form a ball
     again. Roll each ball in maida.

5.  Deep fry 2-3 koftas at a time in hot oil. Keep aside.

6.  To prepare the gravy, soak kesar in 1 tbsp warm water.

7.  Grind onions, ginger and dry red chilli to a fine paste. Heat 2 tbsp ghee in a heavy bottomed karahi and add
     the onion paste. Add tej patta and chhoti illaichi. Cook on low flame till onions turm transparent and ghee
     separtes. Do not let the onionturn brown.

8.   Add card. Cook for 5-7 minutes till masala turns brown again.

9.   Add kaju powder. Cook for 2-3 minutes. Add garam masala, red chilli powder & salt. Cook for ½ minutes.

10. Add milk mixed with water, to make a gravy. Boil. Simmer on low flame for 5 minutes. Add kesar, keeping
     aside a little for garnishing.

11. Add fresh cream. Mix well. Add a pinch of sugar if the curd added was a little sour. Remove from fire.

12. To serve, boil gravy. Add koftas. Keep on low heat for ½ a minute. Serve immediately, sprinkled with cream
      & dotted with soaked kesar.

 

 

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