Veg Paneer Kofta in Gravy

Ingredients:

For Koftas:

  • 100 gms Paneer (grated)
  • 1 carrot (grated and juice squeezed out)
  • ½ cup peas (coarsely crushed in chilli cutter)
  • 1-2 green chillies finely chopped
  • ½ tsp ginger paste
  • ½ cup fresh chopped coriander leaves
  • ½ tsp garam masala
  • Salt to taste
  • 2-3 tbsp cornflour
  • Oil for frying

For Gravy:

  • 2 diced big onions
  • 2-3 tomatoes
  • 7-8 cashew nuts (boil them in water for 3 mins and make smooth paste with water)
  • 3-4 garlic cloves (paste)
  • 1” ginger piece
  • ¼ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp garam masala
  • 1 tbsp kasoori methi
  • Salt to taste
  • Little sugar (optional)
  • 1-2 tbsp oil

Method:

For Koftas:

  1. In bowl mix all the ingredients of koftas except oil and corn-flour. Mix them properly and make small koftas from that mixture.
  2. Roll them in corn-flour and deep fry in oil on medium flame till golden brown.

For gravy:

  1. Cook the onions in boiling water for sometime, let it cool and grind them in mixer to a smooth paste.
  2. Cut the tomatoes in halves and cook them for sometime, let it cool for sometime. Peel them and make puree in grinder.
  3. Heat oil in a pan; add onion paste and sauté for sometime till it gets properly cooked. Add ginger-garlic paste and sauté for 2 mins.
  4. Now add tomato puree, salt and cook for sometime. Now add Cashew nut paste and all other dry masalas in it.
  5. Mix them properly. (Add water if required to make gravy thick consistent) Let it boil and cook for sometime. Finally add kasoori methi and shimmer on low flame.
  6. Add koftas in hot gravy and garnish with spring onions.
  7. Serve hot with parathas.
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Achari Aloo (Spicy Potatoes)

Ingredients:

  • 10-12 baby potatoes
  • 2 tbsp fenugreek seeds
  • 1 tbsp mustard seeds
  • 3-4 whole dry red chillies
  • 2 tsp cumin seeds
  • Paste of 2-3 garlic cloves
  • Paste of small ginger piece
  • ½ tsp Turmeric powder
  • Juice of 1 lemon (or as required)
  • Oil as required
  • Salt to taste

Method:

  1. Prick the baby potatoes with fork, cook them in boiling water and then peel them properly.
  2. In a mixer jar, add fenugreek seeds, mustard seeds, 1 tsp cumin seeds and whole dry red chillies and grind it coarsely. (grind it to crispy masala)
  3. Heat oil in a pan, add cumin seeds, ginger-garlic paste and prepared masala and sauté for sometime. Then add turmeric powder, boiled baby potatoes and salt and cook it with lid for sometime. Finally add lemon juice and mix them well.