Chilli Paneer (Tofu) Kofta Naramdil - Spicy Soft Hearted Tofu

READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Mix all the ingredients mentioned above"Filling".
  • Leave 1/4 of the mixture for the centre filling and make 18-20 balls out of the rest.
  • Keep aside.
  • I'll call this"White mixture".
  • Likewise, mix all the ingredients mentioned under"Filling" and make 18-20 tiny yellow paneer balls.
  • Keep aside.
  • I'll call this"yellow mixture".
  • Now, flatten the"white mixture" on your palm.
  • Place the"yellow mixture" in the centre.
  • Close the top and make smooth balls.
  • Keep aside.
  • Heat oil in a wok.
  • Very gently, fry the above made balls till golden brown.
  • Drain on clean kitchen paper towels and keep aside.
  • Now, start with the gravy.
  • For this, put the bay leaves in 4 teaspoons.
  • oil.
  • Add the onion paste.
  • Stir-fry till brown.
  • Add ginger and garlic pastes.
  • Stir-fry till the raw smell of the same leaves the mixture.
  • Add tomatoes.
  • Fry till the fat leaves the masala.
  • Add salt, turmeric powder, corriander powder and red chilli powder.
  • Add cream.
  • Add water.
  • Cook, uncovered, till half the water evaporates.
  • Just before you serve, add the koftas (balls made earlier).
  • Simmer on low flame for 5-7 minutes.
  • Remove the koftas very gently so as to be careful that they do not break.
  • Put the koftas in a serving bowl.
  • Pour the gravy over the koftas.
  • Sprinkle garam masala on top.
  • Add a little cream on top (optional).
  • Garnish with corriander leaves.
  • Serve with hot steamed Basmati white rice for a wonderful lunch/dinner party.