Hello.
For dinner I made Malai Paneer Kofta with pulka. Its a Rajasthani recipe. I love Rajasthani cuisine. Its versatile and rich in its tradition.
Malai Paneer Kofta in rich creamy almond gravy
Ingredients
Paneer - 200 grms
potato - 2 (cooked and smashed)
tomato - 2
onion - 1
garlic - 2 pod
ginger - a small piece
Red chilly powder - 1 tsp
jeera powder - 1 tsp
coriander powder - 1 tsp
corn flour - 2 tbsp
garam masala - 1 tsp
fresh (chopped) coriander leaves - 1 tsp
Green chilly - 1 (finely chopped)
Clove - 2
cinnamon stick - 1 small piece
elachi - 3 crushed
almond - 1/2 cup (soaked in hot water and peeled)
Ghee - 2 tbsp
sunflower oil sufficient for frying kofta.
milk - 1/2 cup
milk cream - 2 tbsp(home made)
Kasuri methi - roasted and crushed(home made)
Method of Preparation
Cook and peel potatoes, smash and keep aside.
In a cup of water cook tomato, onion, garlic and ginger for about 5 minutes. Remove the water and grind to a fine smooth paste. Preserve the water.
Soak almond in hot water, peel and make a fine smooth paste.
Roast clove, elachi, cinnamon stick and make a coarse powder.
Scrabble paneer, add smashed potato, garam masala, jeera, coriander, red chilly powder, coriander leaves, green chilly and make a soft mixture. Divide into 12 equal portions and roll into medium sized balls. Dust with corn flour. Deep fry in oil and keep in kitchen towel. Allow the excess oil to be absorbed by the towel/paper napkin.
In a heated kadai pour ghee add crushed clove, elachi, cinnamon stick. Saute for a while now add tomato,onion, ginger and garlic puree. Add preserved water and allow the tomato and onion paste cook in ghee till ghee separates from the paste. To this add almond paste add 1 1/2 cups of water allow the gravy to thicken. Add milk allow the gravy to boil. Add roasted and powdered kasuri methi. Add prepared koftas just before serving. Garnish with home made milk cream.The koftas are so soft and melt in your mouth. Enjoy your rich, creamy malai koftas with freshly made phulkas.
Phulka
Ingredients
Atta/wheat flour - 2 cups
water for kneading
Method of Preparation
Knead atta using less water at a time. Make a soft dough. Keep aside for 20 minutes. Roll soft rotis with a rolling pin. Cook both sides in a heated tawa. Put directly in fire an allow the phulkas to puff. Remove and serve hot with home made ghee.
For dinner I made Malai Paneer Kofta with pulka. Its a Rajasthani recipe. I love Rajasthani cuisine. Its versatile and rich in its tradition.
Malai Paneer Kofta in rich creamy almond gravy
Ingredients
Paneer - 200 grms
potato - 2 (cooked and smashed)
tomato - 2
onion - 1
garlic - 2 pod
ginger - a small piece
Red chilly powder - 1 tsp
jeera powder - 1 tsp
coriander powder - 1 tsp
corn flour - 2 tbsp
garam masala - 1 tsp
fresh (chopped) coriander leaves - 1 tsp
Green chilly - 1 (finely chopped)
Clove - 2
cinnamon stick - 1 small piece
elachi - 3 crushed
almond - 1/2 cup (soaked in hot water and peeled)
Ghee - 2 tbsp
sunflower oil sufficient for frying kofta.
milk - 1/2 cup
milk cream - 2 tbsp(home made)
Kasuri methi - roasted and crushed(home made)
Method of Preparation
Cook and peel potatoes, smash and keep aside.
In a cup of water cook tomato, onion, garlic and ginger for about 5 minutes. Remove the water and grind to a fine smooth paste. Preserve the water.
Soak almond in hot water, peel and make a fine smooth paste.
Roast clove, elachi, cinnamon stick and make a coarse powder.
Scrabble paneer, add smashed potato, garam masala, jeera, coriander, red chilly powder, coriander leaves, green chilly and make a soft mixture. Divide into 12 equal portions and roll into medium sized balls. Dust with corn flour. Deep fry in oil and keep in kitchen towel. Allow the excess oil to be absorbed by the towel/paper napkin.
In a heated kadai pour ghee add crushed clove, elachi, cinnamon stick. Saute for a while now add tomato,onion, ginger and garlic puree. Add preserved water and allow the tomato and onion paste cook in ghee till ghee separates from the paste. To this add almond paste add 1 1/2 cups of water allow the gravy to thicken. Add milk allow the gravy to boil. Add roasted and powdered kasuri methi. Add prepared koftas just before serving. Garnish with home made milk cream.The koftas are so soft and melt in your mouth. Enjoy your rich, creamy malai koftas with freshly made phulkas.
Phulka
Ingredients
Atta/wheat flour - 2 cups
water for kneading
Method of Preparation
Knead atta using less water at a time. Make a soft dough. Keep aside for 20 minutes. Roll soft rotis with a rolling pin. Cook both sides in a heated tawa. Put directly in fire an allow the phulkas to puff. Remove and serve hot with home made ghee.
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