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Kofte means a round bun, like a meatball. I have made other types of kofte before, but today we are going to make an advanced version. You have also learned how to make paneer , but you should set aside some time for this dish. It is not something you make after work on a weekday, but belongs at a party. The buns can be made the night before or earlier and frozen.
It is best to heat them in an oven or microwave before serving and pour boiling hot sauce over them. The buns will soak up the sauce so if you serve half first, you can save the rest for serving in the second round.
In a few weeks I will be making this dish for 90 guests, I can't wait!
PANIR KE KOFTE (For 24 pieces)
1.5 l milk
8 dl kefir
Procedure:
- Heat the milk in a heavy-bottomed saucepan, when it starts to boil, add the kefir. Let everything simmer over medium heat until it separates and strain the mixture through cheesecloth.
- Save the water for sauces or bread and naan dough, for example. Let the mixture hang in the cloth for about an hour until all the liquid is gone.
400 g paneer
1 teaspoon salt
1 tsp chili powder
1 tsp garam masala
1 teaspoon thyme seeds
1 teaspoon dried mint
1 teaspoon ground coriander seeds
Stir in chickpea flour:
200 g chickpea flour
2 dl + 2 tbsp water
1 teaspoon salt
½ tsp chili powder
4 dl oil for frying
Procedure:
- Mix the paneer and spices well and shape into 24 balls.
- Mix chickpea flour, liquid and spices until smooth.
- Dip the balls in this batter and fry in hot oil.
Sauce:
6 tablespoons oil
200 g onion cubes
2 cloves garlic
1 tbsp grated ginger
250g tomatoes
1 teaspoon turmeric
1.5 teaspoons salt
chili powder to taste
1 tsp dried fenugreek
2-3 dl water
1 tsp garam masala
2 tablespoons fresh coriander
1 dl cream
Procedure:
- Heat oil, add onion cubes. Fry until the onion gets a little color. Add garlic, ginger and tomatoes. After 4-5 minutes when the tomatoes are nice and soft, add spices and cook for 2-3 minutes. Process everything with a hand blender until smooth sauce. Add the liquid and bring everything to a boil.
- Place the paneer balls in a serving bowl and pour over the boiling hot sauce.
- Finish with garam masala and fresh coriander.
This dish is a winner and you can safely make extra because the bowls disappear quickly, you can imagine. A real treat for the eyes and palate!
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