Ingredients
Paneer - 250 gms, grated
Cornflour - 1/2 tblsp
Almonds - 10, crushed
Red Chilli Powder - 1/8 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Dry Red Chillies - 2
Onion - 1, medium, sliced and ground
Ginger Paste - 1/2 tsp
Garlic Paste - 1/2 tsp
Curd - 1/8 cup
Tomato Puree - 1/8 tsp
Oil to fry
Black Cardamoms - 1
Salt as per taste
Method::
- Heat oil in a pan.
- Mix paneer, cornflour, salt and chilli powder in a bowl.
- Mix well and form into balls with crushed almonds.
- Fry till golden brown.
- Keep only 1 1/2 tblsp of oil in the pan and transfer the rest to a bowl.
- Add cardamoms and dry red chillies to the pan.
- Fry till pink.
- Add salt, turmeric powder, red chilli powder, ginger paste, garlic paste with 1/8 to 1/4 cup of water.
- Simmer for a few minutes.
- Add curd and tomato puree.
- Cook till done.
- Add 1 to 2 cups of water and cook till the gravy is thick.
- Add the koftas.
- Garnish with cream and serve with rotis, naans and rice.
Paneer - 250 gms, grated
Cornflour - 1/2 tblsp
Almonds - 10, crushed
Red Chilli Powder - 1/8 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Dry Red Chillies - 2
Onion - 1, medium, sliced and ground
Ginger Paste - 1/2 tsp
Garlic Paste - 1/2 tsp
Curd - 1/8 cup
Tomato Puree - 1/8 tsp
Oil to fry
Black Cardamoms - 1
Salt as per taste
Method::
- Heat oil in a pan.
- Mix paneer, cornflour, salt and chilli powder in a bowl.
- Mix well and form into balls with crushed almonds.
- Fry till golden brown.
- Keep only 1 1/2 tblsp of oil in the pan and transfer the rest to a bowl.
- Add cardamoms and dry red chillies to the pan.
- Fry till pink.
- Add salt, turmeric powder, red chilli powder, ginger paste, garlic paste with 1/8 to 1/4 cup of water.
- Simmer for a few minutes.
- Add curd and tomato puree.
- Cook till done.
- Add 1 to 2 cups of water and cook till the gravy is thick.
- Add the koftas.
- Garnish with cream and serve with rotis, naans and rice.
