Kofta can be fried,
steamed, grilled according to what ingredients you added to the mix. I created
this because it makes the soft, easily melt in the mouth kofta cover with the
spicy-sweet sauce. Here gravy
is combination of roasted tomatoes, cream and spices will certainly get your taste buds
Yesterday I was post under
Indian bread/ roti course, now its turn to main course in veg. form. Hope all of you like this and try at your kitchen one
For cheese balls
200 gm. Cottage Cheese (Paneer)
1/2 tsp. Red Chilli Powder
salt to taste
2 tbsp. Corn flour
2 tbsp. Bread crumbs
Oil for frying
1/2 cup Cream
2 tsp. tomato ketchup
1 green chillies (chopped)
½ tsp. Cumin Seed
½ tsp. Salt
½ tsp. Red Chili Powder
¼ tsp. Turmeric
¼ tsp. Garam Masala
½ tsp. coriander powder
2 tbsp. Clarified Butter (Ghee)
Green coriander chopped for garnish
Boil potatoes and peel them and grate paneer and potatoes.
Add salt, red chilli powder, corn flour and mix well.
Make round balls of this mixture.
Now roll the paneer balls in bread crumbs powder.
Now heat oil in a pan and fry balls in the oil till golden in color.
Roast the tomato direct on gas (show pic) or in microwave.
Make puree of green chillies and tomatoes together.
Heat ghee in a pan and add cumin seed.
Add tomato paste and brown it, stirring continuously.
When it leaves oil add cream, red chili powder, turmeric, garam masala, salt and coriander powder.
Stir it continuously for a minute.
Add 2 cup of water.
Boil the gravy for 5 min on low flame.
While serving reheat the gravy and add cheese ball to it.
Garnish it with chopped coriander leaves and with cream.