It has been a while since I posted anything on this blog. While I have been active on Instagram, life has happened to me and everything else has just taken a bit of a backseat. There is always so much to do and so little time to do everything that has to be done. Between traveling for work and working more I have not had a chance to sit down and catch a breathe to write on the blog. However, while things happen and pile up eating doesn’t stop. I have been cooking and eating as I always do if not more.
I have been trying to get organized with my cooking as much as I can and have been entertaining a bit. Friends have been visiting over the past few weeks and I have been feeding them as much as I can. And you know that I love quick and easy meals that don’t take much effort, even when I have guests over. Because I don’t enjoy slogging behind a hot stove, I mean who does. Therefore I usually try and innovate with the basic masala gravy that I shared in my previous post.
This “Aloo & Paneer Kofta” is one such easy dish that is not only effortless but also looks beautiful. I could use fancy poetic words to describe this plate of food. I could tell you how it took me a while to prepare and this is such a labour of love. But then I would be lying.
I could however tell you the truth that this ladies and gentlemen right here is one of the most basic version of “Aloo & Paneer Koftas” that I have baked instead of frying and have served them in the masala gravy that I have in my freezer. The only extra thing I have done to the gravy is the addition of Cashewnut paste to give it a silky texture and garnished it with Almond flakes, Cream and Coriander to make it look more exotic then it really is.
The koftas don’t really need a lot of encouragement to melt in your mouth and the gravy is decadent enough to make you feel guilty for having it. Serve it with hot Naans and this will be a recipe that will become a part of every dinner party that you host.
Recipe (Cooking time 60 minutes, serves 6 – 8)
For the Koftas
6 large Potatoes boiled & mashed
1 cup Paneer/Cottage Cheese (Crumbled)
Handful of freshly chopped Coriander
2 freshly chopped Green chillies
1 tsp Cumin powder
Salt to taste
1 tsp Nutmeg
1/2 cup breadcrumbs or 1 tbsp Cornflour to hold them together
Dried Berries or Raisins to stuff the Koftas
Vegetable oil to fry or bake
Mix all the ingredients except the Berries/Koftas and Oil together
Make equal portions of the mashed Potato & Paneer mixture
Stuff the dried fruits inside individual Potato balls and close well
Now you can either deep fry them in hot oil till golden and crispy or bake them at 180 degrees C in a pre heated oven for 30 minutes till golden. If you are baking there is a possibility that the Koftas may slightly melt and spread. That is fine once they have baked on one side, remove from the oven and turn them around and bake on the other.
For the Masala
Use a portion of my Basic masala gravy
1/3 cup of Cashewnuts or Almonds soaked in water and ground to a paste
1 1/2 tsp Ginger Garlic paste
1 stick of Cinnamon
3 – 4 green Cardamoms
1 tbsp Oil
Freshly chopped Coriander
Fresh cream to garnish
1 tsp Red chilli or Paprika powder
1 tsp Coriander powder
Salt to taste
In a pan heat the oil and add the Ginger garlic paste, Cardamom, Cinnamon
Add the Masala and cook till the oil starts to separate
Add the nut paste and let it cook gently for a few minutes, stirring constantly so the paste doesn’t stick to the pan
Add Salt, Red Chilli powder, Coriander powder and mix well, then add 1 cup of hot water and let it come to a boil
Adjust the seasoning if needed
At the time of serving, pour the hot gravy in the tray or pan in which you are serving. Place the Koftas on top and sprinkle the Almond flakes, some cream and freshly chopped Coriander.