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Sunday, August 1, 2010


Potato - 1 large (boiled and peeled)
Paneer - 1/4 cup
Green Peas - 1/4 cup
Carrot - 1 (shredded)
Cilantro - 4-5 sprigs (finely chopped)
Cashews - 1/4 cup (chopped)
Oil - 2 Tbsp
Onions - 2 medium (finely chopped)
Tomatoes – 2 cups(pureed)
Ginger - 1 Tbsp (grated)
Salt - to taste
Sugar - to taste
Garam Masala - 1 tsp + 1/2 tsp
Coriander Powder - 1 tsp + 1 tsp
Cumin Powder - 1/2 tsp + 1/2 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - to taste
Evaporated Milk - 5 oz can
Milk - as needed

For the Gravy:
Heat Oil in a medium pan.
Add onions and salt, saute until moisture is evaporated.
Add ginger and cook for 1-2 minutes.
Add pureed tomatoes and cook until oil separates from the mixture.
Add in turmeric, cumin, coriander, red chilli and garam masala powder. Mix well.
Add evaporated milk and stir.
Add milk to make the gravy to desired consistency.
Add sugar to taste.
Bring gravy to a boil and switch off the stove.

For the Koftas:
In a microwave safe bowl, cook peas and carrot with 2-3 tbsp of water for 3-4 minutes.
Squeeze out all excess water from the above mixture.
In a bowl crumble paneer and add mashed potatoes,peas,carrots, cilantro, cashews, salt, coriander, cumin and garam masala - knead well.
Line a baking tray with foil and spray with Cooking Oil.
Roll Koftas into small Golf Ball size balls and place on baking tray.
Lightly spray Cooking Oil on all of the koftas.
Place tray in the oven and Broil on High until koftas turn a golden brown.
Flip koftas to the other side and broil once again until golden brown.
Remove koftas from oven and allow them to cool slightly.

Arrange koftas in a dish and cover them with the gravy.
Garnish with remaining cashews and raisins.
Microwave the entire curry for 1-2 mins.
Serve hot with Naan or Rice.

1 comment:

Venkat said...

impressive. i have seen this only on hotel menu. would try it out and let me know my comments