METHI MALAI PANEER KOFTA

METHI MALAI PANEER KOFTA

 

This is recipe is a white gravy made with fresh fenugreek leaves and paneer and pea koftas. Koftas are small stuffed potato dumplings.

The weight of the fenugreek in this recipe is after the leaves have been cleaned and stalks and roots discarded. Peel and mash potatoes just before you make the koftas.

INGREDIENTS MAKES 14-15 1 INCH KOFTAS

FOR GRAVY

  • 100 GRAMS FRESH WASHED AND FINELY CHOPPED FENUGREEK LEAVES
  • 75 GRAMS UNROASTED AND UNSALTED CASHEWS
  • 150 GRAMS CHOPPED WHITE ONIONS
  • 1 TABLESPOON GARLIC PASTE
  • 1.5 TABLESPOONS GINGER PASTE
  • 1-2 GREEN CHILLIES STALKS REMOVE BROKEN INTO PIECES
  • 2 TABLESPOONS KHOYA OR MAWA
  • 1 CUP WHOLE MILK PLAIN CURDS OR YOGURT OR DAHI WELL BEATEN WITH A CUP OF WATER
  • 1.5 TEASPOON BESAN OR CHICK PEA FLOUR
  • 1.5 TEASPOON OR MORE FRESH GOOD QUALITY GROUND GARAM MASALA
  • 1/2 TSP GROUND GREEN CARDAMOM SEED POWDER
  • SALT AND SUGAR TO TASTE

FOR TEMPERING

  • 1 BLACK CARDAMOM
  • 1 BAY LEAF OR TEJ PATA
  • 4 DIED WHOLE CLOVES OR LAVANG
  • 4 GREEN CARDAMOM OR ELAICHI
  • 1/2 INCH STICK CINNAMON OR DALCHINI
  • 3 TBSP VEGETABLE OIL
  • 1 TBSP GHEE
  • 1 TSP WHOLE CUMIN OR JEERA PLUS 1 TSP VEG OIL

FOR KOFTA

  • 350 GRAMS COOKING POTATOES STEAMED UNTIL VERY TENDER
  • 3 TBSP CORN FLOUR AND MORE FOR ROLLING
  • 1 TSP TURMERIC
  • 1/2 TSP SALT
  • 200 GRAMS FRESH SOFT PANEER
  • 1 TBSP FRESH MINT LEAVES FINLEY CHOPPED
  • 1 TBSPN FRESH CORIANDER LEAVES FINELY CHOPPED (OPTIONAL)
  • 100 GRAMS COOKED GREEN PEAS DRAINED COMPLETELY
  • VEG OIL FOR FRYING
  • TO GARNISH
  • 2 TBSP FRESH CREAM
  • SPRIGS OF CORIANDER

METHOD

  • SOAK CHOPPED FENUGREEK IN BOILING HOT WATER AND RESERVE.
  • HEAT OIL AND GHEE IN A LARGE POT OR SKILLET. ADD ALL THE WHOLE SPICES FOR TEMPERING EXCEPT CUMIN. SAUTE 1 MINUTE UNTIL AROMATIC. DRAIN WITH A SLOTTED SPOON AND DISCARD.
  • ADD ONIONS AN DGREEN CHILLIES AND SAUTE ONE MINUTE.
  • ADD GARLIC AND GINGER PASTE AND SAUTE 1 MINUTE.
  • ADD CASHEWS AND MAWA AND SAUTE ONE MINUTE.
  • LOWER FLAME TO MEDIUM ADD YOGURT AND GARAM MASALA AND KEEP STIRRING TO PREVENT YOGURT FROM SPLITTING.
  • ADD CHICK PEA OR BESAN FLOUR AND STIR WELL.
  • WHEN MIXTURE THICKENS ABOUT 3 MINUTES SWITCH OFF THE FLAME.
  • LET MIXTURE COOL THEN GRIND TO A SMOOTH PASTE. RESERVE.
  • HEAT 1 TSP OIL IN THE SAME SKILLET AND SAUTE CUMIN SEEDS UNTIL GOLDEN.
  • ADD FENUGREEK LEAVES AND SAUTE 2-3 MINUTES. ADD ONE CUP WATER AND COOK FENUGREEK UNTIL TENDER.
  • ADD THE CASHEW SPICE PASTE AND STIR WELL. ADD 1/2 CUP WATER AND STIR UNTIL MIXTURE THICKENS AND BUBBLES. ADD SALT AND SUGAR TO BALANCE FLAVORS.
  • FOR KOFTAS
  • MIX THE PANEER MINT AND CORIANDER LEAVES TOGETHER AND ROLL INTO 1/4 INCH SIZED BALLS
  • PEEL AND MASH POTATOES IWTH TURMERIC, 1/2 TSP SALT AND 3 TBSPN CORNFLOUR
  • ROLL POTATO INTO 12-14 BALLS
  • APPLY SOME CORNFLOUR TO THE PALM OF YOUR HAND PLACE ONE POTATO BALL IN YOUR HAND AND FLATTEN IT TO A 2 INCH DISC.
  • PLACE PANEER BALL IN THE CENTER AND THEM ROLL THE SIDES OF THE POTATO OVER IT TO COVER PANEER COMPLETELY. ROLL THIS BALL INTO A SMOOTH ROUND. LIGHTLY ROLL IN MORE CORNFLOUR.
  • REPEAT WITH REMAINING BALLS.
  • HEAT 1.5 INCHES OF OIL IN A LARGE SKILLET AND DEEP FRY KOFTAS 4-5 AT A TIME UNTIL GOLDEN BROWN. DRAIN WELL.
  • TO ASSEMBLE 
  • PLACE KOFTAS IN A SERVING DISH AND POUR HOT GRAVY OVER THEM. DRIZZLE WITH CREAM AND CORIANDER SPRIGS. SERVE WITH ROTIS, CHAPPATIS, PHULKAS OR NAANS.