CHILLI PANEER (TOFU) KOFTA NARAMDIL - SPICY SOFT HEARTED TOFU

Chilli Paneer (Tofu) Kofta Naramdil - Spicy Soft Hearted Tofu image

Provided by Charishma_Ramchanda

Categories Soy/Tofu

Time 2h

Yield 8 serving(s)

Number Of Ingredients 29

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500 g panir (tofu)
4 tablespoons flour or 4 tablespoons cornflour
1/4 teaspoon baking powder
salt
white pepper powder
1 teaspoon green chili, finely chopped
1/2 teaspoon garam masala
1/2 teaspoon saffron, crushed
15 -20 almonds, blanched and coarsely ground
2 green chilies, finely chopped
1/4 teaspoon garam masala
salt
chili powder
4 teaspoons oil
1/2-3/4 cup onion paste
2 teaspoons garlic paste
2 teaspoons ginger paste
1 cup tomatoes (peeled,blanched and finely chopped,or pureed as you desire, you can either chop 'em or puree 'em!)
salt
chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 -2 bay leaf
3 -4 cups water
1/2 teaspoon garam masala
green chili, to taste
chopped green coriander leaves, to garnish
2 tablespoons cream
oil, for deep frying

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.