( 1. ) For Gravy:- 1 cup chopped fresh fenugreek leaves (methi)
1/2 teaspn kasoori methi
1/2cup fresh cream (malai)
2 tablespoons ghee or oil
1/4 tspn Red chilli powder
1/2 tspn coriander powder
1/4 tspn turmeric
Salt to taste 1 tsp
2 medium size onion chopped
4-5 cashews (kaju) (soaked in water and make fine paste)
2 teaspoon ginger garlic paste
1 roughly chopped green chilies (hari mirch) few chopped coriander leaves
1 tblspn oil
(2.) For paneer stuffed methi kofta :
2 medium sized Boiled potatoes
1/4 tspn Kasoori methi
100 gms Paneer (cut in small fingers or cubes)
1/2 tsp of Red chilli powder (optional)
1/2 tspn Ginger garlic paste
1/4 tspn turmeric powder
3 teaspoon Corn starch
Oil for deep frying ( 1.5 cup approx)
Salt to taste (1tsp)
Directions
For Paneer stuffed methi kofta:- Grate the boiled potatoes to avoid lumps. Mix all the kofta ingredient except paneer. Make a fine mixture. devide it in 4-5 portions.
Grease the palms, Take one portion of the mixture. Make a ball or cylinder, press it in between and put the paneer cube or finger inside it and wrap it from all the sides to make a ball or cylindrical kofta.
Deep fry all the kofta till golden brown.(one or two kofta at a time)
For Gravy:-
Heat ghee or oil in a pan or kadai.
add the ginger garlic paste and saute it for one minute. Now add onions and saute it for 6 to 7 minutes on low flame till it turn golden brown.
keep on stirring in between to avoid the paste from sticking to the pan.
add chopped fenugreek leaves and saute for 2 minutes. Now add pureed tomatoes, salt, red chilli powder, turmeric, coriander powder, garam masala
mix well and simmer for 3 to 4 minutes. stir at intervals.
Then add malai or cream and kaju paste.
simmer methi malai gravy for 5 to 6 minutes on a low flame.
gravy is ready.
Now add the kofta in gravy garnish with fresh coriander leaves and grated paneer and serve hot with Naan or Roti of your choice.
