khubani Aur paneer kofta curry

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(Cook with Harish)

Malai kofta is a north Indian speciality originated from the Mughlai cuisine. … Malai refers to the cream and the Kofta are deep fried mixed veggie dumplings mixed in a spicy onion, tomato and cream gravy that delights each and every bit of your taste buds. so today we going to make panner aur apricot kofta curry lets try this new invented panner aur apricot kofta stepd by steps.

Ingredients.

  • Potatoes -2 no
  • Plain flour – 2 tablespoons

Stuffing Mixture (to be mixed in a bowl)

  • Paneer – 50 grams
  • Dry Apricots – 6 Finely Chopped
  • Salt to taste

For The Gravy (Grind into a paste)

  • Tomatoes – 4 medium size
  • White Onion – 1
  • Ginger – 1 teaspoon grated

To be used for flavoring the gravy:

  • Cloves – 2
  • Elaichi -2
  • Cinnamon – 2 sticks
  • Fresh Cream – 4 tablespoons
  • Ghee – 2 tablespoons
  • Salt to taste
  • Turmeric powder – Quarter of a teaspoon
  • Coriander leaves – finely chopped – 2 teaspoons
  • Red Chilly powder – One teaspoon

Method 
For the stuffed potatoes
.

  • Cook the potatoes proper.
  • Remove Skin from potatoes and mash them up in a big bowl with plain flour.
  • Add potatoes with the paneer and apricot mixture together .
  • Add some coriander powder
  • Red chilly powder
  • Add a pinch of turmeric
  • Add some chopped coriander
  • Salt to taste
  • Add some raisin (Before add raisin need to soak in water)
  • Take the mixture of potatoes and paneer make it into the shape of a small balls.
  • Need to crumb with bread crumb.
  • Deep fry and keep aside.

For the gravy

  • Grind the paste for the gravy.
  • Heat the ghee in a vessel and add the cloves, cinnamon and elaichi and fry.
  • Add the gravy paste and saute for 2 minutes till the raw smell of the onion is gone.
  • Add the turmeric powder, red chilly powder, fresh cream and salt. Add half a cup of hot water to make the gravy of thick flowing consistency. Add 1/2 teaspoon of sugar if required.
  • When you want to serve, put the deep potato,panner and apricot balls in the boiling gravy.
  • Serve hot. Decorate with coriander leaves.


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