Paneer Kofta Curry

Ingredients:

Paneer - 1 lb
Bottle gourd (Anapakaya) - 1 lb
Carrots - 2 large
Tomatoes - 8 medium
Sooji - 1/4 cup
Besan - 1/4 cup
Ginger paste - 1 tsp
chili Paste - 1 tsp
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Milk - 1 cup
Cilantro (grated) - 1 cup
Cardamom - 2
Cloves - 4
Cinnamon - 1" piece
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
chili powder - 1 tsp
Pancake Mix (optional) - 1 Tbsp

Procedure:

• Grate paneer, bottle gourd and carrots into a bowl. Add sooji, besan, ginger paste, chili paste, pancake mix (optional) and salt to taste. Mix well.
• To this add water a little at a time and make it into a dough. Make 1" diameter koftas (balls or oval shaped koftas ) with the dough.



• Add oil to a deep bottomed pan on medium heat for deep frying. When oil is hot deep fry the balls and set them aside.
  
  
• Puree almonds and cashew nuts into a smooth paste with milk and set it aside. Puree Tomatoes and set them aside.
• Add 2 Tbsp olive oil in a pan on medium heat. When the oil is hot add cardamom, cloves, cinnamon.
• Next add pureed tomatoes, almond and cashew nut paste, chili powder, cumin powder, turmeric and salt to taste. Let it cook for 5 minutes.
• Next add 3 cups of boiling water and cut cilantro and let it cook for 10 more minutes.
• Next add the deep fried koftas to the gravy and let it simmer for 3 minutes. Serve it hot.

Good with Puris, Rotis and hot steamed Rice.

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Plantain Kofta (Aratikaya Kofta)

Ingredients:

Plantain - 2
Tomatoes 2 Big
Carrot - 1
Cilantro (finely chopped) - 1 cup
Ginger (grated). 2 tsp
Red chilies (dry) - 3
Green chilies - 3
Almonds - 1/4 cup
Coconut (grated) - 1/4 cup
Cashew nuts - 1/4 cup
Peanuts - 1/4 cup
Cumin seeds (Zeera) - 2 tsp
Besan - 1 tbsp
Cloves - 8
Cinnamon stick - 1''
Cardamom - 3

Procedure:

• Peel the plantains and boil them in water with little salt and turmeric till they are tender. Drain the water, mash and make into balls.

• Put oil in a deep bottomed pan on medium heat for deep frying. When the oil is hot deep fry the plantain balls till they turn golden brown. Keep them aside.
  

• In the blender grind together tomatoes, carrot, ginger, red chilies, almonds, coconut, cashew nuts, peanuts, cumin seeds and 1/2 cup cilantro with a cup of water.Keep it aside.
• Add 2 Tbsp oil in a deep bottomed pan on medium heat. When the oil is hot add cloves, cardamom and cinnamon.
• Next add green chilies (slit them length wise) and the ground paste. Add salt to taste and let it cook for 5 minutes.
• Next add 2 cups of hot water and let it cook for another 10 to 12 minutes.
• Next add the deep fried plantain balls to this gravy and cook for another 2 to 5 minutes. Garnish with 1/2 cup finely chopped cilantro.

It is ready to be served. Goes well with rotis, puris and steamed rice.

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