Steamed Paneer balls Stuffed with Gourd Vegetables Kofta Curry

Steamed Paneer balls Stuffed with Gourd Vegetables Kofta Curry

Cooking Time

Preparation Time : 30

Cook Time : 45

Total Time : 75

Ingredients

Serves 8

  • For Curry paste: - Large tomatoes roughly chopped – 2 nos

  • Onion medium – 1nos

  • Garlic cloves – 3-4 no’s

  • Ginger – 1/2 inch

  • Red chili powder – 2 tsp.

  • Turmeric powder – 1/2 tsp

  • Coriander powder – 1 ½ tsp

  • Coriander leaves – 1 tbsp chopped

  • For koftas: - Bottle Gourd – 1/2 cup

  • Ash gourd or Winter Melon or Kohala– 1/2 cup

  • Besan or Gram flour – 2bsp

  • Garam masala – 1 tsp

  • Coriander Powder – 1 tsp

  • Asafoetida – 1/4 tsp

  • Grated Ginger – 1 tsp

  • Coriander leaves – 1 tbsp

  • Salt - 1/4 tsp or to taste

  • For Paneer Covering - Paneer – 1/2 cup (Any store bought) or Paneer Chhena

  • Corn flour – 1/4 - 1/2 tsp

  • Salt - 1 large pinch or as per taste

  • For Kofta Gravy: - Cumin seeds – 1 tsp

  • Bay leaf – 1-2

  • Green Cardamom – 2-3

  • Cloves -3-4

  • Cinnamon Stick – 1 inch

  • Cashew nuts paste – 1/4 cup

  • Garam masala - 1/2 tsp

  • Salt - 1/4 tsp or to taste

  • water – 1/4th cup

  • Fresh Cream or Curd – 1 1/2 tbsp.

  • Kasuri Methi – 1 tsp

  • Oil or Ghee – 1 tbsp

Directions

  • 01

    Bottle gourd and ash gourd Kofta – Grate and Squeeze the Bottle and Ash Gourd. Remove as much water as possible.

  • 02

    In a bowl take squeezed Bottle and Ash Gourd; add Salt, garam Masala, coriander powder, Asafoetida, grated ginger, besan or gram flour, chopped coriander leaves and mix well.

  • 03

    Make small balls. Heat oil in a pan; fry Koftas until crispy and brownish.

  • 04

    Remove on kitchen towel to remove excess oil. Keep aside.

  • 05

    Steamed Panner Balls with Koftas: - Take Paneer on a plate; crumble with hands.

  • 06

    Add Cornflour. Blend it in a mixer till it forms a smooth dough. Add salt. Mix well. Make small balls out of the dough.

  • 07

    Make disc and take a prepared ball of kofta, put in in the center of it.

  • 08

    Heat 2 cups of water in a large saucepan. Gently drop prepared balls and cook for 5 minutes.

  • 09

    Stir gently and again boil on medium-low flame for 7-8 minutes.

  • 10

    Remove and keep it in the refrigerator for 5-7 minutes.

  • 11

    Paste - In a pan, heat oil; cook chopped onions till translucent.

  • 12

    Add chopped ginger and garlic; fry for 2-3 minutes.

  • 13

    Add chopped tomatoes and saute for a minute or two. Cook them at least 10 minutes or till they are completely cooked and mushy.

  • 14

    Add dry spices like chili powder and coriander powder, turmeric powder. Cook them for a few minutes

  • 15

    Add coriander leaves. Mix well.

  • 16

    Blend it to smooth puree adding required water. Keep aside.

  • 17

    Kofta Gravy or Curry – Heat oil or Ghee in a pan; Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon stick till they turn fragrant.

  • 18

    Add blended puree prepared previously

  • 19

    Boil the paste for 5 minutes on medium-low flame. keep stirring continuously.

  • 20

    Add a 1/4 th cup of cashew paste. Mix well. cover and cook for 10 minutes.

  • 21

    Add garam masala, salt to taste and water if required. Adjust the consistency of gravy. Mix well and cook for 5-6 minutes.

  • 22

    Add fresh cream or curd. Mix well.

  • 23

    Add crushed kasuri methi. Mix. Gravy is ready.

  • 24

    Place the koftas into the serving plate and pour the gravy over it. enjoy it with hot chapati/roti/Rice.

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