Mixed Vegetable and Paneer Kofta Balls in gravy by Shri Bheema’s
Shri Bheema’s is an Award Winning Restaurant, serving authentic, pure and delicious South and North Indian food at competitive prices.
Shri Bheema will be at this years Edinburgh Food Festival. The Festival is taking place in George Square Gardens in Edinburgh on the 26th-30th of July to celebrate all things great in food and drink.
http://www.edfoodfest.com
Ingredients: Serves 3 to 4
For the Kofta Balls:
100g paneer (cottage cheese)
Grated 2 medium sized potatoes - boiled, peeled and grated
1/4 tsp red chili powder
1 tbsp cornflour
1/4 tsp garam masala powder
Salt as required
For the gravy/curry:
2 medium - large onions pureed
1 cup tomato puree
15 cashews soaked for 30 minutes and blended to a smooth paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 inch ginger + 5 garlic cloves - made into a fine paste
1/4 tsp garam masala
2 cups water
1 tsp kasoori methi (dry fenugreek leaves)
Salt as required
1/4 tsp Sugar
Optional 1 tbsp single cream
Oil to fry Kofta
Whole spices:
1 Bay leaf
1 inch cinnamon
1 black cardamom
3 green cardamom
4 cloves
For garnish:
1 tbsp cream
Chopped coriander leaves
Method:
1. Mix all the ingredients for the kofta in a bowl.
2. Make medium sized balls and fry the kofta balls in medium hot oil till golden brown. Keep aside.
3. Keep about 1.5 tbsp oil in the same pan.
4. Add the whole spices and fry till the oil becomes fragrant.
5. Now add the onion paste and brown it.
6. Add the ginger-garlic paste and fry for a few seconds till the raw aroma goes away.
7. Add the tomato puree and sauté for 2-3 minutes.
8. Add all the dry powders and cashew paste.
9. Sauté till the oil separates from the masala paste. Adjust water to loosen the gravy.
10. Simmer till the gravy begins to thicken. This takes approximately 11-12 minutes on a low flame.
11. Finally add crushed kasuri methi leaves, single cream and salt.
12. Add sugar if you want a light sweet taste & simmer for 1-2 mins.
13. Serving: Place the kofta balls in a serving dish and pour curry on top of it.
14. Garnish with a dash of cream and chopped coriander.
15. Serve hot with roti/naan/steamed basmati rice.
In association with Taste Communications.
www.tastecommunications.co.uk
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