Paneer Kofta Moglai


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The spicy green or hara pulao is as much a pleasure for our eyes as our taste buds. A nice twist to a typical rice or biryani recipe, green pulao is definitely a must try!

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Makes 2 servings
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To Be Mixed Together For The Filling
1/2 cup chopped and boiled carrots
1/2 cup chopped and boiled french beans
1/4 cup boiled green peas
salt to taste
10 broken cashewnuts (kaju)

For The Gravy
1 tbsp oil
1 cup tomato puree
1/2 cup sliced onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp garam masala
1 tsp chilli powder
salt to taste
2 tsp chopped coriander (dhania)
1 cup curds (dahi)

For The Koftas
200 gms mashed paneer (cottage cheese)
oil for deep frying

For the koftas

  1. Divide the paneer and filling into equal portions and keep aside.
  2. Take a portion of paneer, flatten in your palm, place a portion of the filling and one cashewnut.
  3. Close and make a small ball.
  4. Repeat the same with remaining paneer and filling to make more koftas.
  5. Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
  6. Drain on an absorbent paper and keep aside.

For the gravy

  1. Heat oil in a pan, add the onions and saute till they turn brown.
  2. Add the giner-garlic paste, salt, turmeric powder and saute for 1 minute.
  3. Add the tomato puree, red chilli powder, garam masala and beaten curd and mix well.
  4. Cook on a slow flame, till the gravy becomes thick.

How to proceed

  1. Just before serving, add the koftas and mix well.
  2. Serve hot garnished with corainder leaves.
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This recipe was contributed by rajju on 02 Aug 2011

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