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Saturday, January 28, 2012

Paneer & Carrot Kofta


I always wanted to try out kofta but it looked like too much of work – grating so many different vegetables. Also, most recipes I checked out had deep fried koftas and I am not a big fan of that very act of deep frying. But there had to be way of having your cake and eating it too, I told myself one day and this recipe is what exactly came out of it!

Ingredients
Grated paneer – 2 cups
Grated carrots – 1 cup
Diced green chilies – 1 tsp
Boiled potato – 1 small
Corn starch – 1 tsp
Chopped cilantro – 2 tsp
Mango powder – ½ tsp
Onion – 2 medium
Garlic – 2 cloves
Ginger – small piece
Almonds – 8-10 pieces
Tomato – 1 medium – 1 small
Cumin seeds – ½ tsp
Bay leaf
Dry red chili – 1 small
Turmeric powder – ½ tsp
Cumin powder – ½ tsp
Cinnamon powder – ½ tsp
Cardamom powder – ½ tsp
Garam masala powder – ½ tsp
Dry fenugreek leaves – 2 tsp
Milk (optional) – ¼ cup
Oil – as needed
Butter – 1 tsp
Salt

Koftas
in a bowl combine paneer, carrots, green chilies, potato, corn starch, turmeric powder, mango powder and salt to taste. Mix well and let it stand for 15 minutes. Roll out small balls and cook them in an Appam maker using a quarter spoon of oil for every ball. Alternatively you may deep fry the balls or press them in the shape of cutlet and shallow fry on a skillet.

Gravy
Heat oil in a pan and add the dry chili and roughly chopped onion. Cook for a couple of minutes and add garlic, bay leaf, ginger, diced tomato and almonds. Cook for a couple of minutes more and stir in 1 cup of water, salt and the remaining spices. Cook cover for 7 to 8 minutes and turn the heat off. Let it cook, take out the bay leaf and puree rest of the cooked ingredients in a blender.

Heat butter and bring cumin seeds to a crackle. Pour in the gravy and cook covered for 2 minutes. Add milk and koftas. Mix everything together gently. Sprinkle dry fenugreek leaves and cook covered for 5 minutes. The koftas are ready to go on your plate.


Serving suggestions
·         With Naan, Paratha, Roti, Rice.

Tips
·         You can add any other grated vegetable of your choice to the kofta.

  Interesting fact
·         “kofta” has its origin in the Middle Eastern and South Asian cuisines.



12 comments:

  1. I've once tried making koftas in a non stick pan the way we make tikki ...Ionly to avoid deep frying.. guess Appam maker will do the same...I don't have one so let me know if the ordinary non stick will be good for ur recipe or not :)

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  2. Looks yummy!!! This is how I make my koftas as well and we love it - don't miss the deep frying at all (given link below)- keep an eye out for my newest no fry recipe coming soon :)

    http://priyasnowserving.blogspot.com/2011/08/kofta-has-always-been-no-no-anytime-ive.html

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  3. Mouthwatering Recipe..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  4. Omg, wat a super tempting koftas..simply makes me drool..

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  5. very delicious n colorful koftas,equally healthy too!!
    Erivum Puliyum

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  6. Kofta looks delicious, rich n creamy :)

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  7. These koftas looks great! Nice presentation!

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  8. I do not have a appam pan, but will try making these kofta's in a mini muffin pan, should work the same. Will keep you updated.
    The curry looks delish.
    Love Ash,

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  9. Kofta with paneer and carrot looks delicious...Creamy sauce..

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  10. I love these koftas, I also make them in the appam maker. Sounds super delicious.

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  11. Mouthwatering recipe..

    This is my first visit to your space.. am glad to follow you

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