Mix veg Malai kofta

Ingredients For Mix Veg Kofta Recipe

For the Kofta Balls

• 1/2 Cup diced Potato
• 1/4 Cup Cauliflower Florets
• 1/4 Cup Green Peas
• 1/4 Cup chopped Carrots
• 1/4 Cup chopped Green Beans
• 1/4 Cup diced Capsicum
• 1/4th Cup Shredded Paneer
• 1 Green Chilli
• 1/4 Cup Coriander Leaves
• 1/2 Cup Besan (Chickpea Flour)
• 1.5 Teaspoon Coriander Powder (Dhania Powder)
• 1/2 Teaspoon garam masala
• 1/2 Teaspoon Cumin Powder (Jeera Powder)
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Amchur (Dry Mango Powder)
• 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
• 1 Teaspoon Salt, or to taste
• Oil for Frying

For the Gravy

• 1 Onion
• 2 Tomatoes
• 3-4 Garlic Cloves
• ~1 Inch Piece of Ginger
• 1 Green Chilli
• 8-10 Cashew Nuts (Kaju)
• 2 Tablespoons Curd
• 1 Teaspoon Jeera (Cumin Seeds)
• 1 Tej Patta (Bay Leaf)
• 2-3 Laung (Cloves)
• 2-3 Hari Elaichi (Green Cardamom)
• ~1 Inch Stick of Dalchini (Cinnamon)
• 1 Strand of Javitri (Mace)
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Turmeric Powder (Haldi)
• 1/2 Teaspoon Cumin Powder (Jeera Powder)
• 1/2 Teaspoon garam masala
• 1 Teaspoon Coriander Powder (Dhania Powder)
• 1 Teaspoon Salt, or to taste
• 1 Tablespoon Oil

Preparing the kofta dumplings

• Add chopped potatoes, carrots, beans, capsicum, cauliflowers florets and green peas in a blender or food processor and grind them to a smooth paste. You can also boil al the vegetables and mash them.
  
• Add grated Paneer along with finely chopped Green Chillies and Coriander Leaves.
  
Then add 1/2 Cup Besan (Chickpea Flour). This helps the vegetables to bind together. You can also use Bread Crumbs along with some Corn Flour instead of Besan for the binding.
• 
• Add Salt, Red Chilli Powder, Coriander Powder (Dhania Powder), Garam Masala, Amchur (Dry Mango Powder), Cumin Powder (Jeera Powder) and Black Pepper Powder (Kali Mirch).
• Mix all the ingredients well. You can add a little more Besan if the mixture seems too watery.
  
Divide the mixture into parts and make round lemon sized balls from it.
• 
  
• Heat oil for frying in a kadai or wok. The oil should not be too hot. Gently place the kofta ball in the oil and let it cook from one side. Do not turn it around till it is slightly cooked, otherwise it might break.
• Then slowly turn the Kofta around and cook it from all sides. Make sure to regulate the temperature of the oil. If it's too hot the kofta balls will start to brown really fast, however the vegetables will not get properly cooked from the inside.
Fry all the Koftas this way in small batches. Do not add too many Koftas at once, otherwise the oil will get cold. Remove the Koftas from the oil and place them on an absorbent paper to absorb the excess oil.
• 

Preparing the gravy

• To prepare the gravy, add Onions, Green Chillies, Ginger and Garlic to a food processor and make a fine paste.
  
• Also, soak cashews in warm water for around 20 minutes. Then grind them into a smooth paste along with some water.
  
Heat oil in a pan and add Cumin Seeds, Tej Patta (Bay Leaf), Hari Elaichi (Green Cardamom), Dalchini (Cinnamon Stick), Javitri (Mace) and Laung (Cloves). Fry till the whole spices start to crackle.
• 
  
• Add the paste prepared from onions, green chillies, ginger and garlic to the pan. Fry till it starts to brown.
  
  
• Also make a puree of 2 tomatoes and add it to the pan and cook for 2 minutes.
Add Salt, Red Chilli Powder, Turmeric Powder (Haldi), Coriander Powder (Dhania Powder), Cumin Powder (Jeera Powder) and Garam Masala and mix well.
• 
• Add the paste made from Cashew Nuts to the gravy. Roast the mixture till it starts to leave oil on the sides.
  
• Add some Curd to the gravy. The Curd should not be too sour. You can also use Milk or Cream instead of the Curd.
  Add water to the pan to adjust the consistency. If you will eat the Curry with Roti, or any other Indian bread, then the consistency should be slightly thicker. It should be thinner, if it will be eaten with Rice.
• 
  
• Mix well and simmer the gravy for a few minutes till it is cooked.
  
• Add the Kofta balls to gravy just before serving and cook for 2 minutes. Serve hot with any Indian Bread or rice.
  

Malai paneer

Malai Paneer ingredients:

250 Gms paneer ,cut into medium cube shape

Cashew Nuts (halves)

3 Tbsp

Onions (medium size)

2

Small Capsicum-Thinly sliced

1/2

Tomato puree

1 Cup (250ml)

Ginger-Garlic paste

1 Tbsp

Quality Methi (Fenugreek)

3/4 Tbsp

Salt

To taste

For Spice Powder

Quality Garam Masala Powder

1 Tbsp

Quality Coriander Powder

1 Tbsp

Quality Chilli Powder

1 Tbsp

Quality turmeric Powder

1/4 Tbsp

For the seasoning

Butter

2 Tbsp

Oil

1 Tbsp

Cinnamon

1 inch Piece

Cloves

2

Cardamom

1

For Garnishing

Fresh cream / home made malai

4 Tbsp

Finely chopped Coriander leaves

1 Tbsp

Kasuri Methi (optional)

3/4 Tbsp

HOW TO PREPARE:

• In a Kadai, heat 2 butter and oil, add Cinnamon, Cardamom and Cloves. Add Onion paste after the spices start sputtering and sauté till they become golden brown. Add Ginger-Garlic paste and sauté a bit more.
• Add cashew paste and sauté nicely.
• Add tomato puree and all the spice powders and Capsicum bits.
• Cook till the oil start leaving.
• Add the shallow fried Paneer cubes.
• Add 3/4 cup of water, salt to taste, Kasuri Methi
• Cook for a few minutes, adjusting the consistency of gravy as per choice.
• Garnish with fresh cream and Coriander leaves

Note instead :
Onion Paste: Chop the onion into 4 pieces, boil in water for 10 minutes Drain water (optional-you can use raw onions also) and grind to a paste.
Tomato puree: Blanch tomatoes, put in boiling water. Drain the water after 10 minutes, drain the remove the skin and puree the tomatoes.
Cashew Nut paste: Soak Cashew nuts in hot water for 15 minutes and grind it to a paste.
• serve with Steam rice,Polau,Roti,Nun