Recipe of the day: Chanar Kofta Curry

Chanar Kofta Curry (Kofta Curry with Cottage Paneer)

 

Ingredients:

1. Chana or Cottage Paneer:-                   200gm.
2. Suji (semolina):-                                  2 tablespoon 
3. Potato(big size):-                                3 pieces 
4. Onion (slice in fine pieces):-               3pieces 
5. Ginger paste: -                                    1teaspoon 
6. Garlic paste :-                                     1teaspoon           
7. Red Chili Powder (if you want):-          1teaspoon 
8. Kashmiri red Chili Powder:-                 1 teaspoon 
9. Cumin Powder:-                                   1teaspoon 
10. Coriander Powder:-                             1teaspoon 
11. Turmeric Powder:-                              1/2teaspoon 
12. Bay leaves:-                                        2pieces 
13. Cumin Seeds:-                                    ½ teaspoons 
14. Garam Mashala (powder):-                  1/2teaspoon 
15. Curd (Dahi) (blended):-                      100gm. 
16. Mustard / Refined Oil: -                    to need 
17. Sugar:-                                              1teaspoon  
18. Ghee:-                                                1teaspoon 
19. Salt:-                                                 to taste

Process:

 For Kofta:

1. Mix the chana or cottage paneer together and knead them with the palm very well.
2. Now, make balls from this mixture like lemon and deep fry in oil. Roll the Koftas in cornflower before putting them in oil. Your Kofta is ready now.

      For curry:

 

1. Cut the potatoes in square pieces.
2. Heat the oil in a heavy bottom pan and fry the potatoes with salt and a pinch of turmeric powder till it become brownish.
3. In the same oil, pour in the bay leaves and cumin seeds and fry till it smells.
4. Add the onion paste, ginger paste, cumin powder and Coriander Powder, curd, turmeric powder, sugar and salt and mix well. Cook for 2-3min. and doesn’t stop stirring.
5. When it become dry, add the fried potatoes and 1/2cup of water. Cook more 2min and continue stirring.
6. Add sufficient water (as the Koftas absolve much water). Cover and let it cook for 10-15 minutes on medium flame.
7. Add the Koftas when the potato well cooked and let it cook for 5 minutes on low flame.
8. Take it off the flame when the Koftas become soft and absolve water.
9. Drizzle spoonful ghee and garam mashala powder just before serving.
10. Serve hot with Rice or plain Roti or Paratha.

 

Tips of the day

 

1. Garlic skin comes off easily if the garlic cloves are slightly warmed before peeling.

2. To keep the chilies fresh for a longer time, remove the stems before storing.