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Paneer and Potato cheese dumplings in an almond-cream sauce. A royal Indian treat!
Wash and soak the chana dal for 2 hours. Add chana dal with 2 cups of water in a pan and bring to a boil. Cook until the dal is tender, strain and grind to a smooth mixture with no water.
Take all the ingredients under the kofa ingredient list with the blended chana dal, mix together check for salt. Shape them into lemon sized balls. If you think they cannot form into a lemon sized balls, add more corn flour and mix well.
Heat oil in a kadai, deep fry the koftas until golden brown. Drain on a tissue paper and set aside.
Meanwhile, for the gravy, heat 2 tablespoons of oil in a pan in medium flame, add chopped onions, garlic, ginger and saute until golden brown. Add tomatoes, turmeric powder, chilli powder, coriander powder and saute for few minutes till it oozes out.
Take the same pan, add 1 teaspoon of oil/butter, add the blended paste, almond milk, dry methi leaves, 1.5 cups of water, mix and bring to boil for 5-7 minutes on medium-low heat.
It will form into a correct gravy consistency, now add the kofta balls, top up with chopped coriander leaves, switch off and serve hot.
SERVING: 0
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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