Tuesday, 8 June 2010

Alu-Besan Koftay with Paneer in Cream sauce

Ok, its been eons since I posted anything. Mainly because I firmly  believe that the day has less than 24 hours where I live.. and another - oh alright, I admit, I was plain lazy.. but, here I have something innovative and new for u. At least, new for me.. its not a recipe I've seen anywhere and copied.. just made what came to mind. So, here goes:

You need:
For the koftay
3 to 4 large potatoes, boiled
1 medium onion, finely cut
1 bunch of fresh coriander, finely chopped
1 full tsp aamchoor
1 level tsp zeera powder
1/2 tsp haldi powder
1/2 or more black pepper powder
1 tsp or to taste, salt
2 tbls or a bit more, browned besan

Mix all of this well and make balls for koftas and set them aside

For the Cream Sauce
2 medium onions
1/2 tsp zeera
1/4 tsp kalongi
3 kari pattaz
125 ml thick cream
1 tsp aamchoor
1/2 tsp or to taste salt
1/4 tsp curry powder
1/4 tsp haldi powder
1/2 tsp coriander powder

1 block of halloumi or any other firm cheese of your liking

Do this:

1- heat oil and put in the zeera, kalongi and curry pattaz
2- puree the onions in a blender
3- add them and to the oil and let the excess water evaporate

4- add the spices, saute them till the oil separates. Add some water if the gravy gets too dry or thick

5- once the mixture leaves oil, add the cream and half a glass of water. Mix all well, cover and leave on very low heat for around 5 to 7 minutes

6- cube the paneer pieces and fry them in shallow oil

7- add the paneer to the onion mix, cover and leave on low again

8- fry the koftas in a little oil - too much oil will soak them full and u'll have alu paste, not kofta!

9- the paneer gravy should look nice and thick - add a 1/4 glass water and drop the koftas in carefully

10- cover, heat once on low, sprinkle some dhania on it and serve with phulkas.

Note: dont put the  koftas in here and cook it in a thin shorba. Its just besan and alu, will not hold together!