Kesarwale Paneer Kofte

by Tarla Dalal

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Kesar or saffron a highly revered spice that is also very expensive. Punjabis make ample use of kesari in their cooking. Most commonly used in sweets and mithai, a small amount of kesari can change the entire flavour of a dish. Kesar is also used to flavour hot milk topped with malai or cream. Here this much adored spice has been used to flavour a curry to which soft, melt in your mouth paneer kofta have been added. Dissolving the kesari strands in a little warm water before adding to a dish greatly enhances its flavour and colour.

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Preparation Time: 10 minutes
Cooking Time: 30 minutes
Serves 4.
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Ingredients

For the koftas
2 bread slices
1 cup grated paneer (cottage cheese)
1 cup boiled and mashed potatoes
1 tsp grated ginger (adrak)
1 tbsp chopped cashewnuts (kaju)
1/2 tsp chilli powder
salt to taste
plain flour (maida) for the coating

Other ingredients
1 cup chopped onions
1 tbsp chopped ginger (adrak)
1 whole dry kashmiri red chilli , broken into pieces
2 tbsp ghee
2 bayleaves (tejpatta)
2 to 3 cardamoms (elaichi)
2 tbsp powdered cashewnuts (kaju)
1/4 cup milk dissolved in ¼ cup water
1/2 cup curds (dahi), whisked
salt to taste
a few saffron (kesar) strands dissolved in 2 tbsp milk
1/2 tsp garam masala
1/2 cup fresh cream
1/2 tsp chilli powder

Method
For the koftas

Cut the sides of the bread and discard them.
Dip the bread slices in water. remove and squeeze well to drain out all the water.
Add all the ingredients to the bread, except the plain flour, and mix well.
Divide the mixture into 12 equal portions and shape each portion into a round kofta.
Roll each kofta in the plain flour so as to evenly coat them.
Heat the oil in a kadhai and deep-fry the koftas in it till golden brown. drain on absorbent paper and keep aside.

How to proceed

Combine the onions, ginger and red chillies and blend in a mixer to a smooth paste. keep aside.
Heat the ghee in a kadhai, add the bayleaves and cardamoms and sauté from 10 seconds.
Add the prepared paste and sauté on a low flame till the onions turn golden brown.
Add the cashewnut powder and sauté for ½ minute.
Add the milk mixture, curds and salt and simmer on low flame till the gravy thickens.
Add the saffron mixture, punjabi garam masala, fresh cream and chilli powder and simmer for 1-2 minutes.
Pour the hot gravy over the koftas and serve immediately.

RECIPE SOURCE : Punjabi Khana