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Paneer Kofte Saagwale By Chef Harpal Singh Sokhi
Paneer Kofte Saagwale is a yummy curry from Mathura, a food lover’s paradise. Chef Harpal Singh Sokhi shares the recipe in detail.
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INGREDIENTS
For Paneer Kofte
2 cups grated paneer
1 cup mashed potatoes
2 tbsp chopped ginger
1 tbsp chopped green chillies
1 tsp cumin seeds
salt to taste
2 tbsp all-purpose flour
2 tbsp ghee
3-4 tbsp corn flour
2 tbsp chopped almonds
2 tbsp chopped cashew nuts
2 tbsp raisins
oil for frying
3-4 tbsp ghee
1 tsp cumin seeds
1 tbsp coriander seeds
4 dry red chillies
3-4 bay leaves
1 tbsp chopped ginger
1 tbsp chopped garlic
1 cup chopped onion
salt to taste
1 tbsp coriander powder
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp garam masala
2-3 chopped green chillies
1/2 cup curd
2 cups palak paste
1/2 cup fresh cream
chopped pistachios
garam masala
fresh cream
PREPARATION
- For kofte, mix together grated paneer, mashed potatoes, chopped ginger, chopped green chillies, cumin seeds, salt and maida and knead into a soft dough. Divide the dough into two parts.
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- For kofta stuffing, heat ghee in a pan and roast chopped almonds, chopped cashews and raisins in it. Add them to one part of paneer dough and make balls of it.
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- Next, stuff these balls with paneer dough balls and roll the balls in corn flour.
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- For the gravy, heat ghee in a pan and add cumin seeds, coriander seeds, dry red chillies, bay leaves, chopped ginger and chopped garlic to it. When the garlic turns brown, add chopped onions and let it cook till it turns brown.
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- Now add coriander powder, red chilli powder, turmeric powder, garam masala, chopped green chillies, curd, and palak paste, mix well and cover it with a lid for some time.
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- After a few minutes, add fresh cream, reduce the flame and allow the gravy to cook for a few minutes.
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- In a kadhai, deep fry the koftes.
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- Take out the gravy in a bowl, place koftes on top of the gravy, garnish with garam masala, fresh cream, and pistachios and serve.
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