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Hyderabadi Kofta
By newindia | December 8, 2009
Category-Vegetarian
Ingredients
Paneer 50 gms, grated
Khoya 20 gms, grated
Potato 1, boiled and grated
Coriander elaves (dhania leaves) 1 small bunch, finely chopped
Green chillies 2-3, minced
Salt to taste
Milk ½ cup
Cream 2 tbsp
For gravy
Cashew nut (kaju) 100 gms, paste
Cardamom powder (elaichi powder) ¼ tsp
Green chillies 3-4, paste
Pepper powder (kali mirch powder) ½ tsp
Cumin powder (jeera powder) ½ tsp
Oil for cooking
Salt to taste
Method
Mix grated paneer, khoya, mashed potatoes, coriander leaves (dhania leaves), green chillies and salt to make tight dough, add little water if needed. Make the dough into cylindrical shaped koftas and fry in oil till they turn golden brown. Remove excess oil in absorbent paper. In pan heat oil add all the gravy ingredients and cook till the oil leaves the sides. Now add the koftas cook for 1 minute and milk, cook over low flame till the gravy thicken. Pour beaten cream and serve hot with chapattis or nan.
Topics: Andhra-Hyderabadi Recipes, Curries-Gravy-Vegetable Recipes | No Comments »
