Paneer Kofta recipe
Ingredients
double bread 2 slices
paneer 1 cup cottage cheese
mashed boiled potatoes 1 cupg
inger mashed pumpkin 1 teaspoon
chopped cashews 1 tablespoon
ground red chili 1 teaspoon
Salt to taste
flour for coating 3 tbsp
Other Ingredients
onion chopped 1 cup
ginger chopped 1 tbsp
1 whole dry red chillies cut into pieces
Oil 2 tbsp
2 coriander leaves / Tej Pat
cardamoms. 2 to 3
ground cashews 2 tablespoons
milk 1 cup water
curd cups fresh
salt to taste
saffron 2 tablespoons
Garam masala 1 teaspoon
fresh cream 1 cup
ground red chili 1 teaspoon
Method
Cut the sides of double roti and keep them separate
double roti in water Take them out of the water and squeeze them well so that all the water comes out of them.
Roll them so that they get an even and smooth layer of flour on them.
Heat oil in a pan.
Deep fry the koftas in oil until they become golden brown in color.
Squeeze them on an oil absorbent paper and keep aside. give
How to proceed
Onion. Ginger.
Blend them in a mixer to make a smooth paste and keep aside
Heat ghee in a pan Add taze paat / Tejpaat and cardamom to it 10 seconds fry them
Add the prepared paste Fry on low flame until That the onions become golden brown in color
Crushed cashews. Add curd and salt Let simmer on low heat until gravy thickens Saffron mixture.
Punjabi garam masala. Fresh cream. and add crushed red chillies and let it simmer for 1-2 minutes
Pour hot gravy (broth) over the koftas Serve immediately.
