Doodhi Paneer Kofta Curry
by Palak Rajput
Added to 24 cookbooks
This recipe has been viewed 21809 times
Doodhi paneer kofta curry serves best with the roti or naan.
- Add little salt to grated white pumpkin and keep aside for 10-15 minutes. Squeeze out the water completely.
- Combine all the ingredients in bowl, except the paneer and mint leaves.
- Add the water as per required and knead a dough of a thick consistency to hold the filling.
- Divide them in to equal portions and keep aside.
- In another bowl, combine the paneer, mint and salt, mix well and divide the mixture into 2 equal portions.
- Take a portion of kofta dough on a greased palm and spread it.
- Place a portion pf paneer mixture and bring the sides together to seal tightly.
- Repeat the same to make more such koftas.
- Heat the oil in a kadhai and deep-fry the koftas till they turn golden brown from all the sides.
- Keep aside.
- Make a smooth puree of tomatoes and pumkin and boil in a vessel by adding water to it.
- Add the bay leaf, pepper corns and salt, simmer it for 10 minutes.
- Add cornflour mixed with 1 tbsp of water to it, mix well.
- Cook until the mixture resembles a smooth sauce. Keep aside.
- Heat the oil in a pan, add the cloves, tomatoes, chilli powder, coriander cumin powder and asafoetida, saute and cook until oil separates.
- Add the tomato sauce, coconut milk, cream, sugar and salt, mix well and simmer for 5 to 7 minutes.
- Add the koftas, and simmer for more 2 minutes.
- Serve hot and garnish with cream, coriander and paneer.
This recipe was contributed by Palak Rajput on 09 Aug 2011
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