Onion – 1 medium size – use white or pink ones and not the red ones.
Tomato – 1 no
Cashews – 1/2 cup – 100 gms
Paneer 300 gms.
Green chilli – 1 no
Red chilli powder – 1 tsp
Garam masala – 1/2 tsp.
Kasuri methi – 1 tbsp
Green cardamon – 1 no – powdered.
Oil – 3 tbsp and also for frying.
Nuts for kofta – cashews 10 nos and kis mis 10 nos – chopped.
Ginger and green chilli ( 1 no) – chopped for kofta filling.
Roasted jeera powder – 1 tsp
Roasted pepper powder – 1tsp.
Salt – one tsp for the gravy and 1/2 tsp for the kofta.
Corn flour – 1 tsp for kofta and some for dusting.
FOR THE GRAVY
- Soak the cashews in plenty of water.
- Boil cahews.
- Chop the onions and boil them in water.
- Boil the tomato whole.
- Once boiled the cashews will float on top.
- Cashew and onion has some bitter taste. By boiling they get removed and they will retain the sweet flavour.
- Grind these cashews, onion, tomato with green chilli and some paneer say 20 gms.
- Add 3 tbsp oil in a wok.
- Add the blended paste.
- Keep it in low flame and mix.
- The cashew will stick to the bottom for the first 3 to 4 minutes. After that they will start leaving from the wok.
- This much of oil is required as cashews have a nature to get struck to the bottom.
- Keep stringing – don’t leave.
- Once the oil starts to ooze out.
- Add water say 1 and 1/2 cups. Of required add more 1/4th cup.
- It will look like it is forming lumps. Keep stringing – it will vanish. Or else stain it.
- Now mix continuously and cook for 10 minutes in low flame.
- Cooking evenly is important.
- Add redchilli powder and garam masala.
- Now add more water if required say upto 1/2 cup.
- Keep mixing and boil for 5 more minutes.
- Add green cardamon powder.
- Roast kasuri methi in a dry tava for 30 seconds and rub between the hands to make it a powder and add.
- The gravy is ready.
FOR THE KOFTA
- Take the paneer. The paneer should be dry. Grate it. I have used homemade paneer – so i could not grate it.
- Add 1 /2 tsp of corn flour and 1/2 tsp of salt. Mix gently. If you use more corn flour – the kofta will not be soft and it will be crispy
- Roast in ghee the chopped nut and kismis. To this add chopped green chilli, ginger, roasted jeera powder, pepper powder and a big pinch of salt.
- This nut will be stuffed to the paneer.
- The ball will be dusted with corn flour.
- Fry the koftas.
- The koftas has to be fried for just 2 minutes. They will be white and not brown. Corn flour will not brown so quickly.
- Just fry and take it out.
- Koftas are ready.
Add the koftas to the gravy or keep the koftas in the serving dish and pour the gravy. Add the nut ( left over stuffing) as garnish.
- Take 2 1/2 cups curd, 1/2 cup brown sugar, 1/2 cup boiled and chilled milk, 10 – 12 ice cubes. Blend these in the mixie. The lassi is ready. Preferably – don’t add cold water – try and use ice cubes. They get crushed and give a good texture. If you need a very thick lassi – add the milk with the malai.
- Cashews should always be soaked – boiled and used in recipes. Otherwise, they will not be cooked well.
- In case your paneer is wet. Keep it for draining with a weight on. If we add more cornflour the kofas will be crispy like the starter paneer tarts. The taste will not be bad. Koftas will not be soft – that’s all.
- If you want to add any vegetable like potato to your kofta. Use 1 cup of paneer and 1/4 cup of vegetable. The ratio of paneer and vegetable is 4 : 1. If we use more vegetables the koftas will break in the oil.
- The nut stuffing will be very tasty. Don’t omit the green chillies.
- Still if you don’t want chillies add ajwain and salt with the nuts. Even this tastes very good or add only roasted jeera powder and black pepper leave the chillies and ginger.
- The stuffing and making the koftas will be little difficult with paneer. But for sure it will not break in oil.
- The koftas will be white as malai is white. If we dust with maida they will be brown.