CHILLI PANEER (TOFU) KOFTA NARAMDIL - SPICY SOFT HEARTED TOFU
I love paneer(tofu) and so does my family! This recipe is in today's 'Thursday' magazine and there's 500 gms of tofu in my freezer:) You know what's going to be my lunch tomorrow, now, don't you? :)! The festive season is on, so, why not enjoy? I'm sure this is great, the picture in the magazine looks incredibly good!!
Provided by Charishma_Ramchanda
Categories Soy/Tofu
Time 2h
Yield 8 serving(s)
Number Of Ingredients 29
Steps:
- Mix all the ingredients mentioned above"Filling".
- Leave 1/4 of the mixture for the centre filling and make 18-20 balls out of the rest.
- Keep aside.
- I'll call this"White mixture".
- Likewise, mix all the ingredients mentioned under"Filling" and make 18-20 tiny yellow paneer balls.
- Keep aside.
- I'll call this"yellow mixture".
- Now, flatten the"white mixture" on your palm.
- Place the"yellow mixture" in the centre.
- Close the top and make smooth balls.
- Keep aside.
- Heat oil in a wok.
- Very gently, fry the above made balls till golden brown.
- Drain on clean kitchen paper towels and keep aside.
- Now, start with the gravy.
- For this, put the bay leaves in 4 teaspoons.
- oil.
- Add the onion paste.
- Stir-fry till brown.
- Add ginger and garlic pastes.
- Stir-fry till the raw smell of the same leaves the mixture.
- Add tomatoes.
- Fry till the fat leaves the masala.
- Add salt, turmeric powder, corriander powder and red chilli powder.
- Add cream.
- Add water.
- Cook, uncovered, till half the water evaporates.
- Just before you serve, add the koftas (balls made earlier).
- Simmer on low flame for 5-7 minutes.
- Remove the koftas very gently so as to be careful that they do not break.
- Put the koftas in a serving bowl.
- Pour the gravy over the koftas.
- Sprinkle garam masala on top.
- Add a little cream on top (optional).
- Garnish with corriander leaves.
- Serve with hot steamed Basmati white rice for a wonderful lunch/dinner party.
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