मेथी मलाई कोफ़्ता | Methi Malai Kofta | Sanjeev Kapoor Khazana
33.4 هزار بار بازدید -
4 سال پیش
-
A delicious gravy of fresh
A delicious gravy of fresh fenugreek leaves –cottage cheese balls, deep fried to golden goodness and simmered in a delicate yet a lusciously creamy gravy.
METHI MALAI KOFTA
Ingredients
2 cups fresh fenugreek leaves (methi)
3 large tomatoes, quartered
10-12 cashew nuts, soaked for 30 minutes
1 tbsp melon seeds, soaked for 30 minutes
¼ cup poppy seeds
1 inch ginger, chopped
2 tbsps yogurt
1 tsp red chilli powder
Salt to taste
½ cup grated cottage cheese (paneer)
2 tbsps chopped fresh coriander leaves
2 tbsps roasted gram flour (besan)
¼ tsp turmeric powder
½ tsp coriander powder
½ tsp cumin powder
1 tsp oil + for greasing + for deep frying
A pinch of carom seeds (ajwain)
Corn flour for coating
A pinch of green cardamom powder
¼ cup fresh cream + for garnish
Fresh coriander sprigs for garnish
Method
1. Heat a pressure cooker, add tomatoes, cashew nuts, melon seeds, poppy seeds, ginger, yogurt, ½ tsp red chilli powder and 1½ cups water and mix well. Add salt, cover and cook for 2-3 whistles are given out.
2. Take fenugreek leaves in a large bowl, add cottage cheese, coriander leaves, roasted gram flour, remaining red chilli powder, turmeric powder, coriander powder, cumin powder, salt, 1 tsp oil and carom seeds and mix. Add ¼ cup water and mix till a dough is formed.
3. Grease your palms with a little oil, take a small portion of the mixture and shape into a ball and roll each in corn flour and set aside.
4. Heat sufficient oil in a kadai, slide in the balls, deep fry till golden brown and crisp. Drain on absorbent paper.
5. Open the cooker once the pressure has reduced completely, blend the mixture using an electric hand blender and blend to a smooth paste.
6. Heat a non-stick wok, strain the paste into it and sprinkle cardamom powder, ¼ cup fresh cream and mix well. Cook for 1-2 minutes, take the pan off the heat and transfer into a serving a bowl.
7. Arrange the fried fenugreek balls on it, garnish with fresh cream and coriander sprig.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
#SanjeevKapoor #MethiMalaiKofta
METHI MALAI KOFTA
Ingredients
2 cups fresh fenugreek leaves (methi)
3 large tomatoes, quartered
10-12 cashew nuts, soaked for 30 minutes
1 tbsp melon seeds, soaked for 30 minutes
¼ cup poppy seeds
1 inch ginger, chopped
2 tbsps yogurt
1 tsp red chilli powder
Salt to taste
½ cup grated cottage cheese (paneer)
2 tbsps chopped fresh coriander leaves
2 tbsps roasted gram flour (besan)
¼ tsp turmeric powder
½ tsp coriander powder
½ tsp cumin powder
1 tsp oil + for greasing + for deep frying
A pinch of carom seeds (ajwain)
Corn flour for coating
A pinch of green cardamom powder
¼ cup fresh cream + for garnish
Fresh coriander sprigs for garnish
Method
1. Heat a pressure cooker, add tomatoes, cashew nuts, melon seeds, poppy seeds, ginger, yogurt, ½ tsp red chilli powder and 1½ cups water and mix well. Add salt, cover and cook for 2-3 whistles are given out.
2. Take fenugreek leaves in a large bowl, add cottage cheese, coriander leaves, roasted gram flour, remaining red chilli powder, turmeric powder, coriander powder, cumin powder, salt, 1 tsp oil and carom seeds and mix. Add ¼ cup water and mix till a dough is formed.
3. Grease your palms with a little oil, take a small portion of the mixture and shape into a ball and roll each in corn flour and set aside.
4. Heat sufficient oil in a kadai, slide in the balls, deep fry till golden brown and crisp. Drain on absorbent paper.
5. Open the cooker once the pressure has reduced completely, blend the mixture using an electric hand blender and blend to a smooth paste.
6. Heat a non-stick wok, strain the paste into it and sprinkle cardamom powder, ¼ cup fresh cream and mix well. Cook for 1-2 minutes, take the pan off the heat and transfer into a serving a bowl.
7. Arrange the fried fenugreek balls on it, garnish with fresh cream and coriander sprig.
Click to Subscribe: http://bit.ly/1h0pGXf
For more recipes : http://www.sanjeevkapoor.com
Best cooked in Wonderchef Kitchenware.
Buy Now on : https://goo.gl/eB9kQq
Facebook : Facebook: ChefSanjeevKapoor
Twitter : Twitter: sanjeevkapoor
#SanjeevKapoor #MethiMalaiKofta
4 سال پیش
در تاریخ 1398/12/06 منتشر شده
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