BM # 19   Day 1
For the first week of this edition of BM, I have chosen Gourmet Gravies. A North Indian meal is normally rich by itself, but of course when we have dinners the same food cannot be served. It has to be special…rather rich. Now what makes these gravies rich? I would say some special ingredients and the style of cooking are the two main factors. The gravies are normally made with nuts, seeds, khoya, cream and milk. For Some gravies we use coconut milk too. Onion, tomato ,ginger and garlic are also important ingredients.


For the first day I have chosen to prepare a gravy , which does not have the regular cashew or almond..it is made with peanuts and Phool Makhana( lotus stem seeds.) This gravy is absolutely unique  and tastes very creamy.


Paste1

2 ………..green chillies

1small ..piece ginger


Paste 2

2 …………medium onions


Paste 3

2tbsp…. poppy seeds

Soak the poppy seeds for an hour and then make a paste.


Roast and powder

10-15….. phool makana

1tbsp…. peanuts


4…………..tomatoes, pureed

Milk as per consistency


Whole spices

2…………big cardamom

2……….. bay leaves

1peic… cinnamon
2- 4 …….cloves

1tsp….. cumin seeds


Dry spices

½ tsp…. turmeric pwd

1tsp….. coriander pwd

½ tsp ….red chilly pwd

½ tsp…. garam masala

Salt to taste

Heat oil.

Add whole spices.

Add onion paste.

Add ginger/ chilly paste.

Cook till light pink.

Add turmeric, red chilly and coriander pwd.

Cook till the moisture from onions is gone.

Add pureed tomatoes.

Cook till dry.

Add curd and cook till oil seperates.

Add poppy seed paste, peanut and makhana pwd.

Cook till you get a good aroma.

Add salt and milk to get the right consistency of the gravy.

Simmer for a few minutes.

Sprinkle garam masala.



Phool Makhana

I used the gravy for paneer koftas, but this gravy will taste good with any variety of koftas or paneer. One can choose to add potatoes or some kind of mixed vegetables to this gravy too. In that case the gravy consistency has to be thick.

The recipe for the paneer koftas with this gravy…


300 gms ……..paneer, grated

2………………… potatoes, boiled and mashed

2………………….green chilly, chopped

1tbsp …………coriander leaves

¼ tsp…………. red chilly pwd

¼ tsp…………. chaat masla

1tsp…………… kasoori methi

1tbsp …………corn flour

Mix all the ingredients and make dough from the mixture.

Pinch out balls of desired size and shape and deep fry.

Place the koftas in a serving dish.

Pour hot gravy on top.

These koftas are very soft, so please do not immerse in gravy.They might crumble.

If the koftas have been pre pared, then microwave them for a few seconds before adding the gravy.


This dish is best served  with lachaa parathas, roomali roti or any flat Indian bread.

Print Recipe
Paneer Koftas in Rich Gravy
Servings
Servings

18 thoughts on “Paneer Koftas in Rich Gravy”

  1. That's fantastic one Vaishali…though we can follow so many ways to making a gravy rich, never thought of lotus stem, it's not used in our cooking, I have not used it till now. Good t know you can use this way too….thanks!

  2. Wow Simply superb….. Iam just watching that gravy. Very interesting that you use phool makana powder in gravy . Long back I used this phool makana powder in kheer to thecken the kheer.In gravy very good idea will try next time.And yes insted of using khova and other thing phool makana is the best idea…..

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