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350 gm. Paneer (Cottage Cheese)
2 tbsp. Maida
2 tbsp. Corn flour
a pinch of Baking soda
2 chopped green chillies
Cooking oil for deep frying
1 tbsp. freshly chopped coriander leaves
Salt to taste
1 tsp. Cumin seeds
1 tbsp. Tomato puree
200 gm. (not sweet) Cream
1 tsp. red chilli powder
2 meduim onions (ground)
2 tsp. coriander powder (Dhania Powder)
2 green chillies
1 tsp Turmeric powder

Method:

Crumble the paneer and knead very well. Mix the paneer, maida, corn flour, baking soda, 2 chopped green chillies, and salt. Shape into balls and deep fry in the oil. Keep aside these koftas.

Gravy:

Heat the oil. Add cumin seeds (jeera) in it. Fry for a minute. Add the ground onions and fry the paste very well. Add the tomato puree, red chilli powder, coriander powder, and turmeric powder. Fry the paste in medium heat till the oil leaves the side of the pan. (approx 10 min). Add cream, salt to taste and half cup of water. Bring to a boil on full heat. Reduce heat and simmer for at least 15 minutes. 

Add the koftas to the gravy just before you serve. Garnish with coriander leaves. Serve hot with Roti, Puree or Nan.

More this week: Prawn Biriyani

Published on 5^th April 2002