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Ricela | Rice Bran Oil | Healthy Edible Oil

Paneer Shahi Kofte

Ingredients :-

  •  Cottage cheese grated 250 grams
  •  Potatoes,boiled, peeled and grated 2 medium
  •  Cornflour 1 ½ tablespoons
  •  Green chilli, finely chopped 1
  •  Grated ginger 1/2 teaspoon
  •  Lemon juice 1/2 teaspoon
  •  Chopped fresh coriander leaves 2 tablespoons
  •  Salt to taste
  •  Ricela Rice bran oil to deep-fry

  • For gravy :-

  •  Ricela Rice bran oil 2-3tablespoons
  •  Onions, finely sliced 2 medium
  •  Tomatoes, roughly chopped 3 medium
  •  Cashewnuts 10-12
  •  Ginger-garlic paste 1 tablespoon
  •  Turmeric powder 1/2 teaspoon
  •  Coriander powder 1 tablespoon
  •  Red chilli powder 1 teaspoon
  •  Salt to taste
  •  Cream 1/2 cup + to garnish
  •  Garam masala powder a pinch
  •  Green cardamom powder a pinch
  •  Chopped fresh coriander leaves 2 tablespoons

Cooking Steps :-

  • Put grated cottage cheese, grated potatoes, corn flour, green chilli, ginger, lemon juice, coriander leaves and salt in a large bowl and mix to a smooth mixture.
  • Grease your palms with oil and divide mixture into six to eight equal portions and roll them into balls.
  • Press each ball slightly between your palm to flatten, place some chopped apricots in the center, bring in the edges and seal. Shape them into balls again.
  • Heat sufficient rice bran oil in a deep pan over medium flame, slide in three to four balls at a time and deep-fry till golden and crisp. Drain on an absorbent paper.
  • To make the gravy, heat rice bran oil in a pan, add onions and sauté till golden brown, add the ginger and garlic paste and sauté further for about a minute.
  • Now add tomatoes and sauté till pulpy.
  • Add cashewnuts, turmeric powder, coriander powder and red chilli powder and sauté well. Add salt and mix well.
  • Transfer this mixture into a mixture jar and grind to a paste with a little water.
  • Transfer the gravy into a pan and cook for four to five minutes.
  • Add cream, garam masala powder and cardamom powder and mix well.
  • Place the koftas in a serving bowl and pour the gravy over them. Garnish with some cream and coriander leaves serve hot.