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You Are Here: Home » Bengali Recipe » posto paneer kofta

Paneer balls prepared in poppy and sesame gravy

Ingredients:

For the kofta:

  • 400gms of paneer or cottage cheese, mashed finely
  • 4 teaspoon gram flour or besan
  • 1 tablespoon ginger paste
  • 2 teaspoon chilli powder
  • ½ teaspoon sugar, preferably brown sugar
  • Sunflower oil for frying
  • Salt to taste

For the gravy:

  • 4 tablespoon poppy seeds
  • 1 tablespoon sesame, ground to a fine paste with the poppy
  • 1 teaspoon cumin
  • 2 red and yellow bell pepper diced coarsely
  • 2 tablespoon sunflower oil
  • Few black pepper
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon clarified butter or ghee (optional)
  • Salt to taste

Preparation:

  • Mix all the ingredients required for kofta excepting the oil and make a soft dough
  • Prepare small balls each having a rough diameter of 3cm
  • Heat oil in a wok and deep fry these balls in batches, keep aside
  • Heat a wok with 2 tablespoons of fresh oil, throw in the cumin seeds, as they start sputtering add the bell pepper and toss for a minute or two
  • Add the turmeric powder and season with salt and black pepper
  • Pour in the poppy and sesame paste and cook till the oil separates
  • Cover the gravy with 2 cups of water and stir well, cook covered for 10-12mins, check the seasoning
  • Put in the fried koftas as the gravy starts boiling, cook for 2-3min more and take out of flame
  • Serve hot with chapattis or rice


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