VEGETABLE KOFTA CURRY

VEGETABLE KOFTA CURRY

Ingredients for koftas-

Boiled potatoes-3 medium

French beans – 8-10

Carrot- 1 small

Green coriander-

Paneer-150 gms

Ginger- 1” piece

Rasins- 1 tab sp

Roasted cumin powder-1/2 tsp

Red chilli powder-1/2 tsp

Salt –according to taste

Cornflour- 2 tab sp

Lemon juice- 1 tab sp

Oil for frying

Ingredients for curry-

Onion- 2 medium

Ginger- garlic paste- 2 tsp

Coriander powder- 2 tsp

Cumin powder- 1 tsp

Red chilli powder- 1tsp

Turmeric powder- ½ tsp

Tomato puree- ½ cup

Salt- as per taste

Sugar- ½ tsp

Garam masala-1/2 tsp

Cream- 3 tab sp

Method for kofta:-

Chop French beans very fine, grate carrot, cook them in microwave for 2 minutes.

Mash potatoes and paneer  in a bowl, put in all ingredients of kofta except corn flour, mix well and make balls.

Roll kofta lightly in cornflour and deep fry in hot oil, keep aside.

Method for gravy:-

Boil onion or you can cook it in microwave for 3-4 minutes, covered in microwave safe bowl, then grind it to paste.

Heat oil in a pan, fry onion paste till light pink then add ginger garlic paste and fry for another 2 minutes.

Now add coriander powder, cumin powder, turmeric powder and chilli powder to the pan and fry for 5 minutes and add tomato puree and fry until oil starts to separate.

Add water and bring it to boil, now put in salt, sugar and garam masala let it boil for another minute and finally  add cream, turn off the heat.

To serve, arrange koftas in serving bowl, and pour hot curry over it, garnish with some cream.

DAL AMRITSARI

                                    
DAL AMRITSARI

INGREDIENTS–

Gram dal – 1 cup

Onion – 1 big

Garlic paste – 1 tsp

Ginger paste – ½ tsp

Chilli powder – 1 tsp

Mixed spice powder – 1 ½ tsp

Garam masala – ¼ tsp

Salt – 1 tsp

Sugar – ½ tsp

Ghee – 1 tb sp

Kasoori methi – 1 tb sp

MIXED SPICE POWDER-

Whole coriander seeds – 4 tb sp

Cumin seeds – 2 tb sp

Black pepper – 1 tb sp

Dry roast all ingredients till fragrant , cool and make powder in mixer, keep in airtight container.

Recipe:

Boil dal, it should be done but should not be mushy

Slice onion

Heat oil in a pan/kadhai

Fry onion till it turns light brown

Now add garlic paste, ginger paste and chilli powder

Fry for 2-3 minutes then add mixed spice powder

Fry for another 2 minutes

Now add boiled dal, let it come to boil, lower the heat let it simmer for 5 minutes

Now add garam masala, salt and sugar  and kasoori methi

Turn off the heat garnish with ghee and serve hot with roti or rice

PANEER BUTTER MASALA

PANEER BUTTER MASALA

INGREDIENTS –

Vegetable oil – 3 tbs

Onion – 2 small

Garlic paste – 1 tbs

Ginger paste – 1 tbs

Red chilli powder – 1 tea sp

Red ripe tomatoes – 2

Khus-khus /posto – 1 tbs

Magaz – 1 tbs

Cashew nuts – 1 tbs

Paneer – 250 gms

Milk – 1 cup

Sugar – 1 tsp

Salt – as per taste

Garam masala – 1 tsp

Kasoori methi – 2 tbs

Butter – 40 gms

Soak khus khus, magaz, and cashew nuts in ½ cup warm water for 15- 20 minutes and grind in mixure to a fine paste.
Slice onions thinly.
Blanch tomatoes, peel and make puree.
Heat oil in a pan add onion and fry till translucent

Now make paste of fried onion, return back to pan 

Add ginger paste, garlic paste and fry

Add red chilli powder and tomato puree, fry for 3-4 minutes

Now add khus khus, magaz and cashew nuts paste and fry till oil start separating

Now add milk, mix well

When it starts boiling, lower the heat add salt and sugar, now put in the paneer

Let it cook for 2 minutes and add garam masala

Add colour (if using) and kasoori methi (rub kasoori methi between palms to release its all flavours )

Turn off the heat, put in half of the butter and gently mix in the gravy

Transfer in a serving bowl and garnish with rest of the butter cubes.