Sunday, March 23, 2014

Methi Paneer Kofta With Makhani Gravy

Serving - 4

Ingredients For Kofta:
Paneer, grated -1/2 cup
Fresh fenugreek leaves-1/4 cup
Potato, boiled – 1 medium
Bread crumbs – 3 to 4 Tablespoons
Green chilly, chopped -2
Salt to taste
Garam masala – ½ Teaspoon
Chat masala – ¼ Teaspoon
Amchur powder – ¼ Teaspoon
Oil – to deep fry
Lemon juice – 1 Teaspoon

Method:
Mix all the ingredients well, shape them into small kofta, deep fry till golden brown.

Ingredients For Makhani Gravy:
Tomato, roughly chopped - 15 Large
Oil - 2 Tablespoons
Garlic, Chopped - 20 Cloves
Salt To Taste
Red Chilli Powder - 3 Teaspoons
Garam masala – ½ Teaspoon
Butter - 1/2 cup
Fenugreek Leaves (Kasuri methi) - 2 Teaspoons
Honey - 2 Teaspoons
Fresh Cream – ½ cup
Cashew Nut Paste - 3 Tablespoons

Method For Makhani Gravy:
Heat 1 tablespoon oil in pan. Add Garlic, Tomatoes and saute for 2 minute on fast flame. Grind them and make smooth paste.

Take one pan and heat 1 tablespoon oil and add tomatoes paste. Add Red chilli powder, garam masala, salt. Saute for 2 to 3 minute.

Add butter, cashew nut paste and cook for 1 to 2 minute.

Add dried fenugreek (kasuri methi) and honey to the gravy. Stir and cook for 2 to 3 minutes.

Add cream and cook for 2 minutes.

Pour the makhani gravy into serving plate, pour gravy and arrange kofta over gravy and serve immediately with paratha or nan.


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