Paneer Bhurji Kofta | Sanjeev Kapoor Khazana

Deep fried paneer bhurji kofta served in creamy rich tomato gravy.

PANEER BHURJI KOFTA

Ingredients

1 cup grated cottage cheese (paneer)
2 tablespoons oil + for deep-frying
1 teaspoon cumin seeds (jeera)
1 teaspoon chopped garlic
1 teaspoon chopped ginger
1 large onion, finely chopped
1 large tomato, finely chopped
¼ teaspoon turmeric powder
1 medium green capsicum, finely chopped
½ cup fresh fenugreek leaves (methi)
1 tablespoon ghee
3 tablespoons onion paste
1 tablespoon ginger-garlic paste
¼ cup tomato puree
1½ teaspoons red chilli powder
1 teaspoon garam masala powder
½ teaspoon dried fenugreek (kasuri methi) powder
1 tablespoon fresh cream + for garnishing
Refined flour (maida) for dusting

Method

1. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds, and once they begin to change colour, add garlic and ginger and sauté for a few seconds.
2. Add onion, mix and sauté a minute. Add tomatoes, mix and cook till the tomatoes turn soft and pulpy.
3. Add turmeric powder and mix well. Add capsicum, mix well and cook for a minute.
4. Add fenugreek leaves, salt, mix well and sauté for a minute. Add cottage cheese, mix well and cook for a minute. Remove from heat and set aside to cool.
5. Heat butter and the remaining oil in another non-stick pan. Add onion paste, mix and sauté for a few seconds.
6. Add ginger-garlic paste, mix and sauté for a minute. Add tomato puree, mix well and bring to a boil.
7. Add chilli powder, garam masala powder and salt, mix well and cook for 2-3 minutes.
8. Add dried fenugreek powder and mix well. Add cream and mix well. Remove from heat.
9. Divide the cottage cheese mixture into equal portions, shape into small balls or koftas and dust with flour.
10. Heat sufficient oil in a kadai. Deep-fry koftas till golden brown and crisp. Drain on absorbent paper.
11. Pour the cooked gravy on a serving bowl and place the koftas on top. Garnish with cream and serve immediately.

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