|“Stuffed Paneer Kofta in Makhani Gravy”|
Stuffed Paneer Kofta in Makhani Gravy is a rich and creamy preparation perfect for any occasion.
Paneer and dry fry fruits stuffed koftas, deep fried and served in a tomato and fresh cream based Makhani Gravy.
For the kofta covering
Paneer – 1/2 cup
Potato, boiled and grated -1 medium
Garam masala powder – 1/2 teaspoon
Cornflour – 1 tablespoon
Salt – 1/2 teaspoon
For the kofta filling
Paneer – 1/4 th cup
Milk powder – 2 tablespoon
Green coriander, chopped -2 tablespoon
Green chilli, chopped – 1 teaspoon
Grated ginger – 1 teaspoon
Cashew, chopped – 2 tablespoon
Raisins, chopped – 1 tablespoon
Sugar -1/2 teaspoon
Salt – 1/2 teaspoon
Garam Masala powder – 1/2 teaspoon
Oil for deep frying the koftas.
For Makhani Gravy
Onion, boiled and pureed – 1/2cup
Ginger garlic paste – 2 tablespoon
Tomato puree – 1/2 cup
Yellow chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Fresh cream – 2 tablespoon
Milk – 2 tablespoon
Kasuri methi – 1 teaspoon
Garam masala – 1/2 teaspoon
Oil – 2 tablespoon
Butter – 1 tablespoon
Sugar – 1/4th teaspoon
Salt to taste
Fot the kofta covering
Mix all ingredients and form a firm dough and divide it into 8 equal portions.
For the Kofta filling
Mix all ingredients and divide into 8 equal portions
Add the onion and masala paste to the ginger garlic paste, mix well, add sugar and fry for 2 minutes and add the tomato puree. Mix well and fry for 3-4 minutes.
Beat the fresh cream along with milk to a smooth paste and add to the masala mix well and let it simmer for 2-3 minutes.
Add crushed kasoori methi along with garam masala and salt. Mix well and let it simmer fora minute or two and turn off the flame.
Place the koftas in the serving dish and pour the makhani gravy just before serving as thhe koftas are very delicate and will tend to crumble if left for long in the gravy.
Garnish with fresh green chopped coriander.
Serve hot along with roti, naan or paratha.
Its very important that the covering of the kofta is well made and ensure that it doesnt crack while being fried. Hence we have used cornflour as the binding agent. while making the paneer and potato dough if required add a teaspoon more of cornflour.
For the Makhani gravy we have used yellow chilli powder which is readily available across the counter at Indian grocery stores, however if unavailable use red chilli powder it will not effect the taste.