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SHAHI KOFTA
INGREDIENTS
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Paneer |
225 gms |
Kaju (in small pcs) |
250 gms |
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Besan |
3 tbsp. |
Kishmish and Paneer |
2 tbsp. each |
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Maida |
2 tbsp. |
Kesar (leaves or essence drops) |
some |
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Salt |
1tsp. |
Coriander leaves (finely chopped) |
Some |
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Black pepper |
tsp. |
Bread crumbs |
4 tbsp. |
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Oil for frying |
200 gm |
Potatoes (boiled) |
2 big |
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Tomato |
400 gms |
Onion |
100 gms |
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Coriander leaves |
2 tsp. |
Water |
1 cup |
INGREDIENTS FOR MAKING MASALA PASTE
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Ginger |
" |
Dalchini |
1 |
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Garlic |
6 flakes |
Cardamom (small) |
2 |
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Posta |
1 tsp. |
Jeera |
I tsp. |
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Laung |
3 |
Green chilly |
2 |
Soak all the ingredients for half an hour in water and grind.
INGREDIENTS FOR DRY MASALA
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Kashmiri mirch |
1 tsp. |
Garam masala powder |
tsp. |
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Dhaniya powder and Haldi |
1 tsp. each |
Black pepper |
tsp. |
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Sugar |
1 tsp. |
Kala namak |
tsp. |
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Kaju (grounded) |
25 gms |
Fresh cream |
2 tsp. |
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Makhana powder |
25 gms |
Tomato |
400 gms |
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Coriander leaves |
2 tsp. |
Onion |
100 gms |
METHOD
Mash paneer till it is soft. Add maida, boiled potato, black pepper, garam masala, 1 tbsp of besan and mix. Add some water and make balls. Make a batter of the rest of the besan and add 50 gms of grated onion. Dip the balls in the batter and roll it in bread crumbs. Fry till it gets golden brown. Grate the left over onions. Boil the tomatoes and strain the juice. Heat oil in a kadahi. Add sugar. Let it brown. Add onion and fry till it is soft. Put masala paste. Fry it for 2 minutes. Add tomato juice and all the dry masala. Add water. Boil it for 2-3 minutes. Now put the balls and cook slightly. Decorate it with fresh cream. Garnish with coriander leaves. Serve hot.
Serves: 8-10 adults
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