KOFTA KI SUBZI
150 gms paneer (cottage
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
1onion very finely
½ pieces ginger very finely chopped
4-5 kaju chopped
Ό tsp each of salt, red chilli powder, garam masala
Few strands kesar
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
prepare the koftas, mix grated paneer, potatoes, red
chilli powder, salt and garam masala.
Cut sides of
bread. Dip in water. Squeeze well. Add to the potato-paneer
mixture. Mash well till
smooth. Make 8-10 balls.
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.
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.
Deep fry 2-3
koftas at a time in hot oil. Keep aside.
the gravy, soak kesar in 1 tbsp warm water.
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.
Cook for 5-7 minutes till masala turns brown again.
powder. Cook for 2-3 minutes. Add garam masala, red
chilli powder & salt. Cook for ½ minutes.
mixed with water, to make a gravy. Boil. Simmer on low
flame for 5 minutes. Add kesar, keeping
aside a little for garnishing.
cream. Mix well. Add a pinch of sugar if the curd added
was a little sour. Remove from fire.
boil gravy. Add koftas. Keep on low heat for ½ a minute.
Serve immediately, sprinkled with cream
& dotted with soaked kesar.