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Mango and Strawberry Paan Koftas in Korma Sauce

Jan-28-2016
Vibha Bhutada
50 minutes
Prep Time
60 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Mango and Strawberry Paan Koftas in Korma Sauce RECIPE

This recipe is specially for those who love to experiment with cooking! This is a lengthy recipe but worth giving a shot! I change my recipes up often, using different greens and fruit that are in season. Lately, I had this strawberry dry paan. The flavors married well. And hence, it clicked my mind that why not to create a unique combo of betel leaves and fruits. Then I came across beautiful mangoes and thought this might work. So took a few ripe Alphonso mangoes and gave it a shot! The result was just superb.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Indian
  • Shallow fry
  • Simmering
  • Blending
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 2

  1. For Blanching: 2 ripe Alphonso mangoes
  2. 3-4 strawberries, fairly decent sized
  3. 4 plain betel leaves (sada paan)
  4. 1/2 cup Sugar
  5. 3 green cardamoms, broken
  6. For the Cottage Cheese Mixture:
  7. 1 and 1/2 cups grated cottage cheese (paneer)
  8. 2 green chillies, finely chopped
  9. 1/2 tsp crushed ginger
  10. 1/2 tsp green cardamom powder
  11. Salt to taste
  12. Black pepper powder to taste
  13. Oil for deep frying
  14. Red chilli powder for sprinkling
  15. 2 tsp finely chopped coriander
  16. For the Korma Sauce:
  17. 5 tbsp ghee
  18. 5 cloves
  19. 3 green cardamoms
  20. 2 Bay Leaves
  21. 2 tbsp ginger-garlic-green and chilli paste
  22. 2 Medium sized Onions
  23. 1 tbsp coriander powder
  24. 1/2 tsp turmeric powder
  25. 1 tsp Cinnamon powder
  26. 3/4 cup yogurt
  27. 3 tbsp fresh cream
  28. Coriander sprig for garnishing
  29. For Cashew-melon seed and almond paste:
  30. 10-12 cashews
  31. 2 tsp melon seeds
  32. 8-10 almonds
  33. For Chickpea (besan) Batter:
  34. 1 cup chickpea/besan flour
  35. 1/2 tsp red chili powder
  36. 1/4 tsp turmeric powder
  37. Water as required to make the batter
  38. Salt to taste

Instructions

  1. For Blanching: Heat sufficient water in a deep non-stick pan. Add sugar and broken cardamoms, cover and bring to a boil.
  2. Meanwhile, peel and slice mangoes. Keep aside. Wash, clean and cut strawberries into halves. Keep aside. Blanch betel leaves in sugar syrup for a minute, remove and set aside. Blanch the mangoes in sugar syrup for a minute, remove and set aside. Also blanch the strawberries in sugar syrup for a minute, remove and set aside.
  3. For the Cottage Cheese Mixture: Add salt, cardamom powder, ginger, green chilies and black pepper, mix well. Keep it aside.
  4. For the Chickpea Batter: In a bowl, take all the dry ingredients meant for the batter. Add water and prepare the batter. The batter should not be too thick nor too thin. Taste the batter and adjust the level of spice powders or salt as per your taste. Keep aside.
  5. Place the blanched betel leaves on the worktop. Put a blanched mango half on each and stuff with the cottage cheese mixture. Alternatively, put blanched strawberry half on each and stuff with the cottage cheese mixture.
  6. Invert the stuffed fruits and fold the betel leaves sealing the stuffed mangoes and strawberries. Keep aside.
  7. Heat sufficient oil in a non-stick kadhai. Dip the fruit stuffed betel leaves one by one in the besan batter and slid these into the oil. Deep-fry the koftas on medium heat till they turn golden. Drain on an absorbent paper. Keep aside.
  8. For the Cashew-melon seed and almond paste: Soak the ingredients in warm water for 20-30 minutes. In a blender, add the soaked ingredients and grind to a smooth paste. Keep aside.
  9. For the Korma: Peel the onions. Make two 1-inch deep cuts perpendicular to each other with knife. Take a deep vessel, add 2 cups water in it and bring it to rolling boil over medium flame. Carefully drop the onions in it. Note that the onions should be completely submerged in water, if required, add more water.
  10. Boil them for approximately 4-5 minutes over medium flame. Turn off the flame, drain hot water and add 2 cups cold water and allow the onions to cool for 2-3 minutes. This process is required to prevent the over cooking of onion.
  11. Remove the stem and cut into quarters. Transfer this to a small jar of mixer grinder or blender. Blend until smooth puree. Also, grind ginger, garlic and green chilies together. Keep aside.
  12. Heat ghee in a non-stick pan. Add green cardamoms, cloves, bay leaves and peppercorns. Saute till its fragrant.Add onion puree and saute till it turns light brown colour. Add ginger-garlic-green chili paste, mix and add 1 tbsp water. Mix well and saute for a couple of minutes.
  13. Add coriander powder, turmeric powder, mix well and saute for 3-4 minutes. Directly add yogurt and stir continuously. Cook for 3 minutes. Add garam masala powder and cinnamon powder. Mix well.
  14. Add 1 cup water, stir to mix and cook for 3-4 minutes. Add cashew nut-melon seed-almond paste and mix. let it simmer for 3-4 minutes. Let it simmer for 3-4 minutes.
  15. Bring the korma sauce to a boil and add cream, mix and simmer for 5-6 minutes. Just before serving, cut the koftas into halves. Pour some of the korma sauce in a serving dish. Place the halved koftas on it.
  16. Garnish with coriander sprig and sprinkle red chilli powder on top. Serve hot and enjoy!

Reviews (2)  

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shalini chawla
Feb-16-2016
shalini chawla   Feb-16-2016

Shweta Srivastava
Jan-29-2016
Shweta Srivastava   Jan-29-2016

very detailed recipe Vibha! Thanku very much dear :D

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