Paneer Jardaloo Kofte – Vegetable recipes

Ingredients

• Cottage cheese – 200 gms grated
• Dried Apricots – 7-8 soaked seeded and chopped
• Potatoes – 2 medium boiled,peeled and grated
• Corn flour – 1 1/2 tsp
• Green chilli – 1 finely chopped
• Grated ginger – 1/2 tsp
• Lemon juice – 1/2 tsp
• Coriander leaves – 2 chopped tsp
• Salt to taste
• Rice bran oil to deep fry

For gravy

• Rice bran oil – 2 to 3 tsp
• Onions – 2 medium finely chopped
• Tomatoes – 3 medium roughly chopped
• Cashewnuts – 10-12
• Ginger garlic paste – 1 tsp
• Coriander powder – 1 tsp
• Red chilli powder – 1 tsp
• Salt to taste
• Cream – Half cup to garnish
• Garam masala powder – a pinch
• Green Cardamom powder – a pinch
• Chopped fresh coriander leaves – 2 tsp

Paneer Jardaloo Kofte Preparation Method

• Put grated cottage cheese, grated potatoes,corn flour,green chilly,ginger,lemon juice,coriander leaves and salt in a large bowl and mix to a smooth mixture.
• Grease your palms with oil and divide mixture into six to eight equal portions and roll them into balls.
• Press each ball slightly between you palm to flatten,place some chopped apricots in the centre,bring in the edges and seal.
• Shape them into balls again,
• Heat sufficient rice brain oil in a deep pan over medium flame, slide in three to four balls at a time and deep-fry till golden and crisp.
• Drain on an absorbent paper
• To make the gravy,heat rice bran oil in a pan,add onions and saute till golden brown.
• Add tomatoes and saute till pulpy.
• Add cashewnuts, ginger-garlic paste,turmeric powder,coriander powder and red chilli powder and saute well.
• Add salt and mix well
• Transfer this mixture into a mixture jar and grind to a paste with a little water.
• Transfer the gravy into a pan and cook for four to five minutes.
• Add cream,garam masala powder cardamom powder and mix well.
• Place the koftas in a serving bowl and pour the gravy over them
• Garnish with some cream and coriander leaves serve hot