well,
Serves: 4 persons

Cooking time: about 40 minutes Preparation Time: 1 hour

Paneer Kofta

Ingredients

For Koftas

* 1 cup crumbled paneer
* 5 cups finely chopped spinach
* ¼ cup of gram flour
* 1 teaspoon cumin powder
* Salt to taste
* Vegetable/Sunflower oil for deep frying





Method

Heat 1 teaspoon of oil in a pan; sauté the spinach on high heat until it gets soft enough and before it gives out its water. Turn off heat at this point.

Allow the spinach to cool.

Once it cools mix the gram flour and salt to taste. Divide into 12 portions.

Mix paneer, cumin powder and salt; divide into 12 portions/balls.Try to make sureit does not become brittle. If it is ready made paneer, it could have a brittle texture, if that is the case, add a little warm water and knead it, then divide it into portions.

In the mean while, heat about 2 cups of oil in a wok. The amount of oil you use for frying the kofta’s depends on the size of the wok. So use your judgment in this regard. You need to be able to deep fry the kofta’s in the oil.

Take a portion of the spinach, flatten it on your palm and stuff the paneer balls in it. Shape it into a ball (kofta). While doing this, you might feel that the spinach mixture is not that pliable that it easily folds onto the paneer and makes a ball. That’s the right feeling. Its not very easy to handle them. If you feel the spinach does not cover the paneer properly, just patch the paneer all around with the spinach mixture. It works!

Once the oil is hot, slowly put a few kofta’s at a time for frying.

Fry them on high flame and take them out when they turn brown in color. Frying on low flame will make it consume a lot more oil.

Drain in a paper napkin.

For Gravy

* 1 cup onion
* 3-4 cloves of garlic
* 2 teaspoons chopped ginger
* 1 cup chopped tomatoes
* 1 teaspoon turmeric powder
* ½ teaspoon chili powder
* 1 teaspoon garam masala powder
* 1 tablespoon sugar/honey
* ½ cup cream or reduced fat milk
* 1 teaspoon kasuri methi/dried fenugreek leaves.
* 2 tablespoons vegetable/sunflower oil
* Salt to taste

Method

Make a fine paste of onion, garlic and ginger together.

Puree tomatoes until smooth.

Heat oil in a frying pan/wok; Sauté the onions, garlic and ginger paste until cooked and raw smell almost gone, about 2-3 minutes. Add turmeric powder, garam masala powder, chilli powder and saute for a couple of minutes.

Add Tomatoes, milk/cream, and salt to taste and simmer for about 10 minutes.

Add the sugar/honey, kasuri methi and simmer for a few minutes.

You can either serve the kofta’s cut into half on top of the makhani gravy or add them as a whole. Do not boil the kofta’s in the gravy as they are liable to break.

The tip is to add the kofta’s into the makhani gravy and the coriander just before serving. Stir gently to make sure the kofta’s don’t break.

Enjoy the kofta’s with hot phulka’s .

Answered by Nidhi Singh , an ibibo Master, at 11:32 AM on September 17, 2008

Ingredients:
• 600 ml Milk
• 4 tbsp Gram flour
• Oil for frying
• 2-3 tbsp Lemon juice
• Salt to taste
• Ingredients for Gravy:
• 3 tsp Oil
• 1 tsp Turmeric powder
• 2 Green chillis
• 400 ml Milk
• 1 Onion
• 2 Tomatoes
• Salt to taste
How to make Malai Kofta:
• Heat milk in a pan and bring to boil. Remove from the flame.
• Squeeze lemon juice into it. Start stirring the milk gently until curd forms on the upper surface and it gets separated from the whey.
• Whirl the milk. This will give "chhena". Extract the water content by squeezing.
• Make dough by kneading the "chhena".
• Roll out small balls of equal size and wrap each of them in gram flour.
• Heat oil in a frying pan. Fry the "chhena" balls until they turn golden brown.
• Take a kadhai with sufficient oil and fry the onions until they become pink.
• Add turmeric powder and green chillies to it.
• Add tomatoes and fry them well till the mixture gets separated from oil.
• Now pour the milk and allow it to boil. Keep stirring periodically.
• Boil for about 5 to 7 minutes and add fried "chhena" balls. Allow boiling for another two minutes.
• Malai Kofta is ready. Serve hot with chapati.

Answered by Prashant , an ibibo Citizen, at 6:44 PM on September 15, 2008

Ingredients:
For koftas:
200 gms paneer
4-6 green chilies
4 tsp corn flour
1/4 tsp baking powder
Salt to taste
25 gms cashew nuts
1/4 tsp garam masala

For gravy:
2 onions, chopped
3-4 tomatoes, blend to fine puree
1 tsp ginger-garlic paste
1/4 tsp turmeric
1 tsp chili powder
1 tsp coriander powder
75 gms oil
Coriander leaves, chopped

Method:
1. Take the paneer into a bowl and press with your fingers until it is smooth. To this, add corn flour, baking powder, chopped green chilies, cashews, little garam masala, salt and mix well.
2. Make small balls from this mixture and fry in hot oil until golden brown. Keep them aside.

For Gravy:
3. Heat the oil. Add cumin seeds in it. Fry for a minute.
4. Add the ground onions and fry the paste very well. Add ginger-garlic paste and fry for few minutes.
5. 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.
6. 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.
7. Add the koftas to the gravy just before you serve.

Garnish with coriander leaves. Serve hot with Roti, Poori or Nan.

http://www.awesomecuis ine.com/recipes/788/1/Paneer-K ofta/Page1.html

Answered by Nagendra , an ibibo Master, at 10:29 AM on September 15, 2008

Ingredients:
• 600 ml Milk
• 4 tbsp Gram flour
• Oil for frying
• 2-3 tbsp Lemon juice
• Salt to taste
• Ingredients for Gravy:
• 3 tsp Oil
• 1 tsp Turmeric powder
• 2 Green chillis
• 400 ml Milk
• 1 Onion
• 2 Tomatoes
• Salt to taste
How to make Malai Kofta:
• Heat milk in a pan and bring to boil. Remove from the flame.
• Squeeze lemon juice into it. Start stirring the milk gently until curd forms on the upper surface and it gets separated from the whey.
• Whirl the milk. This will give "chhena". Extract the water content by squeezing.
• Make dough by kneading the "chhena".
• Roll out small balls of equal size and wrap each of them in gram flour.
• Heat oil in a frying pan. Fry the "chhena" balls until they turn golden brown.
• Take a kadhai with sufficient oil and fry the onions until they become pink.
• Add turmeric powder and green chillies to it.
• Add tomatoes and fry them well till the mixture gets separated from oil.
• Now pour the milk and allow it to boil. Keep stirring periodically.
• Boil for about 5 to 7 minutes and add fried "chhena" balls. Allow boiling for another two minutes.
• Malai Kofta is ready. Serve hot with chapati.

Answered by Sharad Singh , an ibibo Master, at 12:26 PM on September 14, 2008

well,


* Salt - 1/4 spoon (according to taste)
* Ararot - 3 table spoon
* Oil - To fry the Kofta

For Curry

* Tomato - 2 to 3
* Green Chili - 1 to 2
* Ginger - 1 inch small piece
* Cashew Nuts - 12 to 14
* Oil - 1 table spoon
* Cumin seed - 1/4 spoon
* Turmeric powder - 1/6 small spoon
* Coriander powder - 1/2 small spoon
* Kashmir chili powder - 1/6 Small spoon
* Cream - 1/2 small bowl
* Garam Masala - 1/6 small spoon
* Milk - 1 small bowl
* Green Coriander - 1 table spoon (cut finely)

Method
Grate the paneer. Peel the potatoes and break them in small pieces. Mix paneer, potato, green chili, ginger, ararot and salt. Mush and knead them to make a dough. Make round shaped pieces from the dough and fill 1 dry raisin and 2 to 3 cashew pieces in each dough piece. Around 12 to 15 round pieces can me made from the dough.

Put oil in the pan and heat it. Fry 4 to 5 dough pieces at one time (There should be some distance between the Koftas. Otherwise they will stick together and loose their shape). Fry them till they turn brown. After frying take out the koftas in a bowl. Like this, make all the koftas. Now koftas are ready.

For the preparation of curry: grind tomato, green chili, ginger and cashew nuts, finely in a grinder.

Put oil in the pan and heat it. Put coriander in the pan. when the coriander starts frying, put turmeric powder, coriander powder and kashmir chili powder in the pan. Then continue stirring and put the tomato paste in the pan, and fry them properly. After 3 to 4 minutes, put the cream in the pan and cook properly until the oil is seen on the Masala. Now pour a glass of water in the pan. Continue stirring with the stirring spoon till the gravy starts boiling. Put garam masala and salt in the gravy. Gravy is ready, put the koftas in the gravy and stir them with the stirring spoon. Cover the item for 5 minutes and then open the cover and mix cold milk in it. Paneer Kofta is ready now.

Take out the paneer kofta in a bowl and garnish it with green coriander leaves and cream. You can serve and eat paneer kofta along with chapatti, naan or bread.

Answered by Satya ~ , an ibibo Master, at 10:26 AM on September 13, 2008

PANEER KOFTA RECIPE



Ingredients:


For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

* Boil potatoes and peel them.
* Grate paneer and potatoes.
* Add salt, red chili powder, garam masala, cornflour and mix well.
* Make round balls of this mixture.
* Now heat oil in a pan.
* Fry balls in the oil till brown in color.
* Grind onion and tomatoes together.
* Chop coriander leaves very finely.
* Heat oil in a pan.
* Add cumin seed and bay leaf.
* Add onion, tomato paste and brown it, stirring continously.
* When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
* Stir it continously for a minute.
* Then add 2 cup of water.
* Put on the lid and simmer for 5 minutes.
* While serving reheat the gravy and then add koftas to it.
* Garnish it with chopped coriander leaves.

Answered by jaivir , an ibibo Master, at 1:56 PM on September 12, 2008

Ingredients
For Koftas
Paneer : 250 gms ,potatoes : 3 nos (boiled & mashed) ,Coriander & cumin seeds Powder : 1 tsp ,salt : 1/4 tsp ,oil : for frying
Method --
Grate the paneer and mix well with the mashed potatoes. Add the salt and coriander and cumin seeds powder. Mix well and make into round balls. Heat oil in a pan and deep fry the koftas till golden brown and keep aside.
For Gravy
ginger garlic Paste : 1/2 tsp ,onions 3 nos ,,Green chillies 6-8 nos ,turmeric 1/2 tsp ,Cashewnuts 100 gms ,poppy seeds 50 gms ,milk 1/2 cup ,garam masala 1 tsp salt 1 1/2 tsp ,butter 3 tsp ,water: 4 cups , lemon juice1 tsp ,coriander leaves for garnishing
Method --
Soak cashewnuts and khus-khus in luke warm milk and keep aside for 20 min and grind it to a smooth paste along with the milk. Make a paste of onions and green chillies and keep aside.
Heat the pan, add the butter to it. Add onion-green chilli paste and ginger-garlic paste and fry till oil separates. Add tumeric powder. Add the cashewnut paste and fry for 3 min on a low flame. Add salt and garam masala to the gravy. Pour water into the gravy and let it boil for 5 min. Put off the flame and add lemon juice to it.
Dump the koftas into the gravy, garnish with fresh coriander leaves and serve hot.

Answered by Seema , an ibibo Master, at 10:23 AM on September 12, 2008

Ingredients:


For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

* Boil potatoes and peel them.
* Grate paneer and potatoes.
* Add salt, red chili powder, garam masala, cornflour and mix well.
* Make round balls of this mixture.
* Now heat oil in a pan.
* Fry balls in the oil till brown in color.
* Grind onion and tomatoes together.
* Chop coriander leaves very finely.
* Heat oil in a pan.
* Add cumin seed and bay leaf.
* Add onion, tomato paste and brown it, stirring continously.
* When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
* Stir it continously for a minute.
* Then add 2 cup of water.
* Put on the lid and simmer for 5 minutes.
* While serving reheat the gravy and then add koftas to it.
* Garnish it with chopped coriander leaves.

Answered by Gyan Singh , an ibibo Master, at 9:52 AM on September 12, 2008

For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

Method to make this recipe : paneer kofta:

* Boil potatoes and peel them.
* Grate paneer and potatoes.
* Add salt, red chili powder, garam masala, cornflour and mix well.
* Make round balls of this mixture.
* Now heat oil in a pan.
* Fry balls in the oil till brown in color.
* Grind onion and tomatoes together.
* Chop coriander leaves very finely.
* Heat oil in a pan.
* Add cumin seed and bay leaf.
* Add onion, tomato paste and brown it, stirring continously.
* When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
* Stir it continously for a minute.
* Then add 2 cup of water.
* Put on the lid and simmer for 5 minutes.
* While serving reheat the gravy and then add koftas to it.
* Garnish it with chopped coriander leaves.

Answered by Bablu Dskfl , an ibibo Citizen, at 9:29 AM on September 12, 2008

Ingredients:


For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

How to make paneer kofta:

* Boil potatoes and peel them.
* Grate paneer and potatoes.
* Add salt, red chili powder, garam masala, cornflour and mix well.
* Make round balls of this mixture.
* Now heat oil in a pan.
* Fry balls in the oil till brown in color.
* Grind onion and tomatoes together.
* Chop coriander leaves very finely.
* Heat oil in a pan.
* Add cumin seed and bay leaf.
* Add onion, tomato paste and brown it, stirring continously.
* When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
* Stir it continously for a minute.
* Then add 2 cup of water.
* Put on the lid and simmer for 5 minutes.
* While serving reheat the gravy and then add koftas to it.
* Garnish it with chopped coriander leaves.

Answered by Ashok G , an ibibo Citizen, at 9:17 AM on September 12, 2008