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Koftas are an eternal favourite. Add to that a makhani gravy with the aroma of capsicum, absolutely divine!
Good stuff
For the koftas, blend together the paneer, green chillies, dhaniya and salt. Transfer it to a bowl, add the maida and cornstarch. Mix gently and refrigerate for 30 minutes.
To prepare the makhani gravy, heat oil or ghee in a pan, sprinkle jeera and let it crackle. Add the ginger-garlic paste, onion paste. Cook it well. Add the capsicum and cook for about 5 minutes.
Add the tomato paste, chilli powder, kasuri methi, garam masala, tomato ketchup and stir well. Cover and let it cook for about 7-8 mins. Finally stir in the cream and simmer for 1-2 mins more.
To prepare the koftas, prepare a paste of maida with some water to get a thick paste. Make small balls of the paneer mix, dab some dry flour on your hands if the mix is sticky.
Dip the rolls in the maida paste and fry on a medium heat till they turn golden brown. Strain the excess oil from the koftas and keep aside.
Warm the gravy. On a serving dish place the dumplings or koftas and pour the gravy gently on top.
Garnish with chopped coriander and serve with chapatis or rice.
SERVING: 4
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
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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