Malai Kofta Curry

Malai Kofta Curry

Creamy and rich preparation with cottage cheese dumplings.

Ingredients

•	Paneer (cottage cheese)	150 grams
•	Tomatoes	3 medium
•	Cashewnuts	1/4 cup
•	Melon seeds (magaz)	2 tablespoons
•	Poppy seeds (khuskhus/posto)	1 teaspoon
•	Ginger,chopped	1 teaspoon
•	Green cardamoms	2
•	Red chilli powder	1 teaspoon
•	Salt	to taste
•	Oil	1 tablespoon + for deep-frying
•	Yogurt	1/4 cup
•	Green cardamom powder	1/4 teaspoon
•	Refined flour (maida)	2 teaspoons
•	Fresh cream	2 tablespoons
•	Garam masala powder	1/4 teaspoon

Method
Heat a pressure cooker. Roughly chop tomatoes and put into the cooker along with cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well. Add yogurt and mix well. Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles. Heat sufficient oil in a kadai. Grate cottage cheese into a bowl. Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas. Deep fry these koftas till golden. Drain and place on tissue paper. Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender. Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix. Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

Tandoori Paneer Tikka

Tandoori Paneer Tikka



The focus of this authentic tandoori preparation is the marinade, so pay due attention to it. Worry not if you do not have a tandoor or grill; simply cook the tikkas on a greased tava!

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

To Be Mixed Into A Marinade1/2 tsp lemon juice
1/2 tsp chilli powder
1/2 tsp roasted and ground cumin seeds (jeera)
3/4 cup fresh curds (dahi)
1/2 tsp ginger (adrak) paste
1/2 tsp green chilli paste
1 tsp black peppercorns (kalimirch) powder
1/2 tsp carom seeds (ajwain)
1 tsp fennel seeds (saunf) powder
3/4 tsp turmeric powder (haldi)
1/3 cup besan (Bengal gram flour)
1 tsp oil
salt to taste
a few saffron (kesar) strands, dissolved in 1 tbspmilk.

Other Ingredients12 paneer cut into 50 mm. (2”)cubes
1 tbsp oil for cooking
1 tsp chaat masala
1 tbsp finely chopped coriander (dhania)

Method

1. Combine the paneer and marinade in a bowl, toss gently and keep aside to marinate for atleast ½ hour.
2. On a satay stick ,arrange 3 pieces of paneer. Repeat with the remaining ingredients to make 3 more stays.
3. Heat a non- stick tava and cook the satays on a medium flame using oil till he paneer is light brown in colour from all sides. Serve immediately sprinkled with chaat masala and coriander.

Handy tip

1. Alternatively,grill the paneer tikkas on a tandoor or barbeque grill till light brown in colour from all sides.

paneer butter masala

paneer butter masala

 

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

paneer butter masala – soft succulent paneer – cottage cheese cubes in a creamy tomato based gravy.

Author: dassana

Recipe type: main

Cuisine: north indian

Serves: 4 servings

Ingredients

• 200 or 250 gms paneer/cottage cheese, cubed or diced
• 2 tbsp cashew – soaked if you have time and then ground with some water to a smooth paste. if less time, then just grind the cashews to a smooth paste.
• 4-5 medium size tomatoes – pureed
• 1 or 2 green chili, slit (reserve a few for garnishing)
• 1 inch ginger and 3-4 garlic – crushed or ground in a mortar & pestle
• 1 inch ginger – julienned (reserve a few for garnishing)
• 1 tbsp oil + 1 or 2 tbsp butter
• 1 tsp kasuri methi/dry methi leaves
• ½ tsp red chili powder
• 1 tsp garam masala or tandoori masala
• 1 bay leaf/tej patta
• 1.5 cups water
• a few coriander/cilantro leaves for garnishing (optional)
• salt and sugar as required – check notes below for adding sugar

Instructions

1. heat oil and butter in a pan.
2. add bay leaf and fry for some 10-15 seconds or till the oil become fragrant.
3. add ginger-garlic paste and fry till the raw aroma disappears.
4. add the tomato puree and stir well.
5. add red chili powder after 2-3 mins and stir again.
6. saute till the oil starts to leave the sides of the tomato paste.
7. add cashew paste and stir well.
8. saute the cashew paste till the oil begins to leave the sides of the masala paste.
9. add water and stir.
10. simmer on a low flame.
11. add julienned ginger and green chilies, salt and sugar and simmer till the curry begins to thicken.
12. add the paneer cubes and cook them for 2-3 minutes till they become soft.
13. don’t cook for a long time as the paneer will become dense.
14. lastly add crushed kasuri methi/dry fenugreek leaves & garam masala. stir.
15. garnish paneer butter masala with coriander leaves and serve paneer butter masala hot with plain naan, garlic naan, rotis or steamed basmati or jeera rice. side accompaniments can be onion-lemon salad or some pickle