Recipe of Homemade Paneer Kofta in green Curry
Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Paneer Kofta in green Curry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Paneer Kofta in green Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paneer Kofta in green Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Paneer Kofta in green Curry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Paneer Kofta in green Curry estimated approx 30 min.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Paneer Kofta in green Curry using 18 ingredients and 7 steps. Here is how you cook it.
#ws3
Winter Special
Ingredients and spices that need to be Get to make Paneer Kofta in green Curry:
- 200 grams Paneer (cottage cheese) mashed
- 2 Spinach blanched and pureed medium
- 2 Potatoes boiled, peeled and mashe medium
- 3 tablespoons Corn flour/ corn starch
- 1/2 teaspoon Red chilli powder
- 1/2 inch Ginger finely chopped
- to taste Salt
- 1/2 teaspoon White pepper powder
- 2 Green chillies roughly chopped
- 12-15 Cashewnuts roughly chopped
- 12-15 Raisins roughly chopped
- 3 tablespoon Oil + to deep fry
- 1/2 teaspoon Caraway seeds (shahi jeera)
- 5-6 Garlic cloves finely chopped
- 1/2 cup Tomato puree
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- 1/4 cup Fresh cream
Instructions to make Paneer Kofta in green Curry
- Put paneer, potatoes, cornflour, red chilli powder, ginger, salt, white pepper powder and green chillies in a bowl and mix well. Divide the mixture into sixteen even-sized balls.
- Put cashew nuts and raisins in a small bowl and mix well. Stuff each paneer ball with this mixture
- Heat sufficient oil in a kadai and deep-fry the balls, a few at a time, until golden brown. Drain on absorbent paper and set aside
- Heat three tablespoon of oil in a handi, add caraway seeds and garlic and saute. Add spinach puree and cook for about two to three minutes. Stir in tomato puree and mix well.
- Coriander powder and salt. Cook for 4 to 5 minutes.
- Add one cup of water, mix and bring the mixture to a boil. Reduce heat and let it simmer for 5-7 minutes. Stir in garam masala powder and mix. Reduce heat, stir in half the cream and cook for half a minute. Remove from heat.
- Pour the gravy into a serving dish and arrange the koftas on top. Serve hot garnished with the remaining cream.
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