Paneer Kofta Moglai
Added to 27 cookbooks
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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!
- Divide the paneer and filling into equal portions and keep aside.
- Take a portion of paneer, flatten in your palm, place a portion of the filling and one cashewnut.
- Close and make a small ball.
- Repeat the same with remaining paneer and filling to make more koftas.
- Heat the oil in a kadhai and deep fry the koftas till they turn golden brown and crisp from all the sides.
- Drain on an absorbent paper and keep aside.
- Heat oil in a pan, add the onions and saute till they turn brown.
- Add the giner-garlic paste, salt, turmeric powder and saute for 1 minute.
- Add the tomato puree, red chilli powder, garam masala and beaten curd and mix well.
- Cook on a slow flame, till the gravy becomes thick.
- Just before serving, add the koftas and mix well.
- Serve hot garnished with corainder leaves.
This recipe was contributed by rajju on 02 Aug 2011
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