Naram Dil Kofta
Servings - 2 - 3
INGREDIENTS
Cashews - 35 grams
Water - 80 milliliters
Dried cranberries - 30 grams
Dill leaves - 1 teaspoon
Salt - 1/2 teaspoon
Grated paneer - 200 grams
Corn flour - for coating
Oil - for frying
Water - 60 milliliters
Butter - 35 grams
Bay leaf - 1
Cloves - 4 pods
Green cardamom - 2 pods
Garlic - 6 cloves
Ginger - 2 tablespoons
Onions - 180 grams
Tomato - 260 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Water - 300 milliliters
Fresh cream - 90 grams
Coriander - for garnishing
PREPARATION
1. In a bowl, add 35 grams cashews, 80 milliliters water and soak for 1 hour.
2. Transfer this into a blender, add 60 milliliters water and blend it into a smooth paste.
3. Keep aside.
4. In a another bowl, add 30 grams dried cranberries, 1 teaspoon dill leaves, 1/2 teaspoon salt and mix it well.
5. Keep aside.
6. Take some grated paneer in your hands and flatten it with the help of your fingers.
7. Add some prepared stuffing in it and roll it into a ball.
8. Coat it with corn flour properly.
9. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
10. Drain it on an absorbent paper and keep aside.
11. Heat 35 grams butter in a skillet, add 1 bay leaf, 4 pods cloves, 2 pods green cardamom, 6 cloves garlic, 2 tablespoons ginger and stir for 1 - 2 minutes.
12. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
13. Now, add 260 grams tomato and saute until it turns soft and pulpy.
14. Cook for 5 - 7 minutes on medium heat.
15. Add 1 teaspoons alt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
16. Cook for 3 - 5 minutes on medium heat.
17. Remove it from heat and allow it to cool.
18. Transfer this into a blender and blend it into a paste.
19. Transfer this paste into a heavy skillet and give it a nice stir.
20. Add 300 milliliters water and mix it well.
21. Bring it to a boil.
22. Then, add 90 grams fresh cream and mix it well.
23. Add the blended cashew paste and mix it again.
24. Bring it to a boil.
25. Now, add the prepared koftas in it and mix it well.
26. Cook for 5 - 7 minutes on medium heat.
27. Remove it from heat.
28. Garnish with fresh cream and coriander.
29. Serve hot.
Mix Veg Kofta Curry
Servings - 2 - 3
INGREDIENTS
Boiled mashed potatoes - 90 grams
Bell pepper - 80 grams
Carrots - 80 grams
Mushrooms - 80 grams
Green beans - 60 grams
Onions - 70 grams
Grated paneer - 90 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 1/2 teaspoons
Gram flour - 50 grams
Coriander - 2 tablespoons
Oil - for frying
Cashews - 30 grams
Water - 140 milliliters, divided
Cumin seeds - 1 teaspoon
Coriander seeds - 1 teaspoon
Dry red chili - 3
Star anise - 1
Black cardamom - 1 pod
Cinnamon stick - 1
Cloves - 5 pods
Black peppercorns - 10
Oil - 2 tablespoons
Onions - 170 grams
Tomato - 260 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Butter - 2 tablespoons
Bay leaf - 1
Garam masala - 1 teaspoon
Fresh cream - 60 grams
Water - 600 milliliters
Coriander - 1 tablespoon
Fresh cream - for garnishing
PREPARATION
1. In a mixing bowl, add 90 grams boiled mashed potatoes, 80 grams bell pepper, 80 grams carrots, 80 grams mushrooms, 60 grams green beans, 70 grams onions, 90 grams grated paneer, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 1/2 teaspoons dry mango powder, 50 grams gram flour, 2 tablespoons coriander and mix it well.
2. Take some mixture in your hands shape it into a ball.
3. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
5. In a bowl, add 30 grams cashews, 80 milliliters water and soak for 2 hours.
6. Transfer this into a blender, add 60 milliliters water and blend it into a paste.
7. Take a pan, add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 3 dry red chili, 1 star anise, 1 pod black cardamom, 1 cinnamon stick, 5 pods cloves, 10 black peppercorns and dry roast for 3 - 5 minutes on medium heat.
8. Remove it from heat and transfer this into a blender.
9. Blend it into a fine powder.
10. Heat 2 tablespoons oil in a skillet, add 170 grams onions and fry till translucent or until it turns golden brown in color.
11. Then, add 260 grams tomato, 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon turmeric and mix it well.
12. Saute the tomatoes for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
13. Cook for 5 - 7 minutes on medium heat.
14. Remove it from heat and allow it to cool.
15. Transfer this into a blender and blend it into a puree.
16. Heat 2 tablespoons butter in a skillet, add 1 bay leaf and stir well.
17. Then, add the blended paste in it and mix it well.
18. Now, add the blended masala, 1 teaspoon garam masala and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Now, add the blended cashew paste, 60 grams fresh cream and mix it well.
21. Add 600 milliliters water and mix it well.
22. Bring it to a boil.
23. Now, add 1 tablespoon coriander, fried koftas and mix it well.
24. Cook for 8 - 10 minutes on medium heat.
25. Remove it from heat.
26. Garnish with fresh cream.
27. Serve hot.
