The dish originated in the Royal courts of India and has been the most sought after a vegetarian dish. Cottage cheese dumplings stuffed with nuts and simmered in rich tomato gravy.
SERVES – 6
Ghee Amul- 5 cup, Cardamom green-4nos, Garlic Paste-1cup, Onion paste-3cup, Fresh Tomato Puree-1.5kg, Cashewnut-100gms, Red Chilli Pwd-1tsp, Coriander Pwd-1.5tsp, Curd-1cup, Sugar-1tsp, Biryani masala-.5tsp, Cooking cream-250ml, Red chilli paste-.5tsp, chopped coriander-.5 cup, Ginger chopped-2tsp, Kasuri methi-1tsp
Paneer, Baking soda, white pepper pwd, Biryani masala, Chopped Pistachio & resins, Refined flour
1-Take ghee in a thick bottomed pan. Add green cardamom, next add the garlic paste.
2-Lower the flame and keep stirring till its golden brown in color. Add the onion paste and cook till the water evaporates.
3-Add tomato puree and let it simmer gently. Add fried cashewnut to the curry.
4- When the gravy has reduced and the tomato is cooked add beaten curd and cook.
5-When cooked blend it in a blender. Strain through a chinois. .
6-In a mixing bowl combine grated paneer, baking soda, white pepper pwd, biryani masala and refined flour.
7- Knead the mixture to form nice and smooth dough, divided in round balls of 40 Gms each. Stuff the balls with chopped nuts .Fry a piece to check the quality and binding.
8-Fry on a slow heat till its evenly colored. In a fresh pot add the strained gravy and bring to a boil.
9-Add the kofta in the sauce and simmer till the kofta absorbs the sauce and is soft. Add chilli paste to give a bright color. Pour in some cream and mix well. Finish the dish with coriander, ginger and kasoori methi.