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BADAMI PANEER KOFTA / COTTAGE CHEESE DUMPLINGS IN ALMOND GRAVY

BADAMI PANEER KOFTA / COTTAGE CHEESE DUMPLINGS IN ALMOND GRAVY

Course

main course

Cuisine

mughlai

Prep Time

20 minutes

Cook Time

15 minutes

Servings

helping

Ingredients

For Paneer Koftas :

250 grams Paneer Cottage Cheese /
2 Potatoes – medium
2 tbsp Cornflour
Salt – as needed
1/2 tsp Black pepper powder
Raisins – few
Cashew nuts – few
Oil for frying

For Badami Gravy :

3 Onions – medium
1 tsp Garlic paste
1 tsp Ginger paste
4 tbsp Tomato puree
4 tbsp Almond paste
2 tbsp Fresh cream
strands Saffron – few
1 tbsp Milk
1 tsp zeera caraway seeds Shah /
1 Cinnamon – stick
2 tbsp Butter
1 1/2 tbsp Coriander powder
1 tbsp Red chilli powder
1 tbsp Kitchen king powder
Salt – as needed
4 tbsp Oil

For Garnish :

Almonds Blanched – few
2 tbsp paneer Grated
1/2 tsp Cinnamon powder

Course

main course

Cuisine

mughlai

Prep Time

20 minutes

Cook Time

15 minutes

Servings

helping

Ingredients

For Paneer Koftas :

250 grams Paneer Cottage Cheese /
2 Potatoes – medium
2 tbsp Cornflour
Salt – as needed
1/2 tsp Black pepper powder
Raisins – few
Cashew nuts – few
Oil for frying

For Badami Gravy :

3 Onions – medium
1 tsp Garlic paste
1 tsp Ginger paste
4 tbsp Tomato puree
4 tbsp Almond paste
2 tbsp Fresh cream
strands Saffron – few
1 tbsp Milk
1 tsp zeera caraway seeds Shah /
1 Cinnamon – stick
2 tbsp Butter
1 1/2 tbsp Coriander powder
1 tbsp Red chilli powder
1 tbsp Kitchen king powder
Salt – as needed
4 tbsp Oil

For Garnish :

Almonds Blanched – few
2 tbsp paneer Grated
1/2 tsp Cinnamon powder

BADAMI PANEER KOFTA / COTTAGE CHEESE DUMPLINGS IN ALMOND GRAVY

Instructions

How to make Paneer Koftas :

Boil, peel and mash potatoes with grated paneer, salt and black pepper powder. Mix them all together to make a dough.
Pinch a lemon sized ball from the dough, stuff a raisin and a cashew nut between and roll between the palm to make a round or a cylindrical kofta.
In a small bowl, mix cornflour with water to make a flowing solution.
Heat oil in a wok. Now take the koftas, dip into the cornflour solution and fry in hot oil till light golden in color.
Drain on a kitchen towel to remove excess oil. Similarly fry rest of the koftas in batches and keep aside.

How to make Badami Gravy :

Grind onions into a fine paste and keep aside.
Heat oil in a wok and add shah zeera and cinnamon stick. As soon as the zeera starts popping, add onion paste and fry well till the odor goes off.
Now add ginger garlic paste and fry all nicely till golden in color.
Add tomato puree with coriander powder, red chilli powder and kitchen king powder. Fry all well for few minutes till the oil starts leaving the sides.
Now add almond paste ( Blanch almonds, remove skin and grind them into a fine paste using little water.) , fresh cream and give all a quick stir. Cook the masala for another few minutes. Keep checking the masala as it should not stick the bottom of the wok.
Meanwhile take milk in a small bowl and soak saffron in it. Once the masala is done, add the soaked saffron milk into it and sir well.
Now add little water to make a thick gravy as per your choice. Adjust salt and allow it to cook with lids closed for few minutes.
Now switch off the flames and drop the koftas carefully into the gravy and sprinkle some cinnamon powder all over. Swirl in some melted butter on top and garnish it with grated paneer and some blanched almonds.
Serve hot with Naan or Veg pulao 🙂

Recipe Notes

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