Gone are the days where koftas were considered only sweet because it’s a versatile dish and one can make it any way they like. So, this is my take on it – It’s a Jain dish, extremely tasty, filled with beautiful flavours and Indian spicy curry! To compliment it – tried the methi parathas and that took it up a notch! Your appetite will increase after tasting this amazing restaurant-style dish at home – kyunki ek baar khaoge, toh khate rehjaoge!
Ingredients
- For the Paneer Kofta
- 150 gms Grated Paneer
- 1 Tsp Ginger-Chilli Paste
- Salt (As Per Taste)
- 1/2 Cup Sweet Corn (Boiled)
- 1/4 Cup Coriander (Chopped)
- 1 Tsp Chaat Masala
- 1.5 Tsp Garam Masala
- 1/2 Cup Milk Powder
- 1/2 Tsp Red Chilli Powder
- Cornflour Slurry For Dipping
- Oil for Frying
- For the Curry
- 2 Tsp Oil
- 1 Tsp Cumin Seeds
- 8-10 Melon Seeds
- 15-20 Cashew Nuts
- 3 Dry Red Chillies
- 4 Rough Chopped Tomatoes
- 1/2 Tsp Red Chilli Powder
- 1 Tsp Oil, Pinch of Hing, Grinded Curry
- 1 Tsp Chaat Masala
- 1 Tsp Garam Masala
- 1 Tsp Kitchen King Masala
- 1/2 Tsp Coriander-Cumin Powder
- 1/2 Tsp Milk Powder
- Salt as Per Taste
- 1/2 Cup Fresh Cream
- For the Methi Parathas
- 2 Cup Wheat Flour
- 1/4 Cup Gram Flour (Besan)
- 1 Tsp Ginger-Chilli Paste
- 1 Tsp Ajwain (Carrom Seeds)
- Salt as Per Taste
- 1/2 Cup Methi (Chopped)
- 1/4 Cup Coriander (Chopped)
- 1/4 Cup Curd
- 1/4 Tsp Red Chilli Powder
- 1/4 Tsp Turmeric
- 1/2 Tsp Oil
Preparation
Prep: 20 minutes
Cooking: 45 minutes
- For Paneer Kofta, take all ingredients & mix well. Knead it and roll it in small balls – dip into the cornflower slurry properly and fry it in medium – hot oil till golden brown.
- For the curry, take a pan and add 2tsp oil,1tsp cumin seeds, 8-10 melon seeds, 15-20 cashew nuts, 3 dry red chillies, 4 rough chopped tomatoes, 1/2 tsp red chilli powder – saute well & let it cook till tomatoes are mushy.
- 3. Switch off the flame & let it cool – grind it with 1/2 glass water into a smooth paste.
- 4. Take the same pan – add 1tsp oil, a pinch of hing, ground curry, 1tsp chaat masala, 1tsp garam masala, 1tsp kitchen king masala, 1/2 tsp coriander-cumin powder, 1/2tsp milk powder, salt as per taste, 1/2 cup fresh cream – mix well. (Add water if required for consistency).
- Let it cook on slow flame and add koftas before 10min of serving in it – coat it properly in curry. Garnish it with coriander.
- For Methi parathas take all ingredients & mix well.
- Knead and bind it in a dough with water. Add 1/2 tsp oil and mix it well.
- Divide the dough into small portions and roll it with the rolling pin and cook it on tawa with oil/butter on both sides.
- Our Delicious Jain Paneer Kofta with Methi Parathas are ready. Serve Hot & Enjoy!
