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    You are in: Home / Recipes / Paneer Kofta in a Tomato Gravy Recipe
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    Paneer Kofta in a Tomato Gravy

    Average Rating:

    1 Total Reviews

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    • on February 10, 2011

      I really liked this recipe. The best thing was that the koftas didn't break apart during deep frying like a lot of other kofta recipes do. I didn't add baby spinach leaves to the koftas because I didn't have any. I added only a very small amount of water to the mix (with too much water I think they might fall apart), then I refrigerated the balls a few hours before frying (which might have helped to keep them together). I made the sauce nearly as directed but I pureed the tomato first and used 2 tomatoes rather than one and I fried the whole spices then the onion, ginger and garlic, then the powdered spices, then finally I added the pureed tomato and fried it until the water of the tomato reduced and the tomato became golden (to cook the tomato [which gives a nice flavour through the dish]). The sauce tasted good as it was, but then I added a teaspoon of tomato paste and a little cream and half a teaspoon of sugar to the sauce and that also made it nice (I wanted the koftas to taste like malai kofta a dish from indian restaurants). Next time I want to add a few sultanas to the kofta mix as well, which I think would be nice. As is the koftas taste cheesy and spicy (without a flour or egg taste which is very good). I will definitely put this on my rotation as dish for when I feel like eating malai kofta.

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    Nutritional Facts for Paneer Kofta in a Tomato Gravy

    Serving Size: 1 (137 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 154.3
     
    Calories from Fat 100
    64%
    Total Fat 11.1 g
    17%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 16.5 mg
    0%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 2.5 g
    10%
    Sugars 4.4 g
    17%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    panir

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