200 gm Paneer (cottage cheese), grated
2 medium Potatoes, boiled, peeled and grated
1 Green Chilli, finely chopped
1/2 teaspoon grated Ginger
1/2 teaspoon Lemon Juice
2 tablespoons finely chopped Coriander Leaves
1½ tablespoons Corn Flour
Salt to taste
Oil for deep frying
Mix all n make into balls.. n fry them. Keep aside.
For gravy...
3 medium Tomatoes
2 tablespoons Cashew nuts, soaked in water for 20 minutes
2 teaspoons crushed Garlic-Ginger
1 Green Chilli, finely chopped
1 medium Onion, finely chopped
1/2 teaspoon Cumin Seeds
2 Cloves
1/2 inch piece of Cinnamon Stick
1/4 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Garam Masala Powder
1½ teaspoons Coriander Powder
1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
2 tablespoons Oil
3/4 cup Water
Salt to taste
[28/07 08:22] Ramya: Method...
Heat oil in a pan over medium flame. Add cumin seeds, when they begin to crackle, add cloves and cinnamon. Sauté for approx 30 seconds. Add crushed garlic-ginger and sauté for 10-20 seconds.
Add chopped green chilli and onion, sauté until onion turns light brown; it will take approx. 2-3 minutes.
Add tomato puree (prepared in step-1).
Sauté until oil starts to separate, 3-4 minutes. Add cashew nut paste (prepared in step-1), turmeric powder, red chilli powder, coriander powder, garam masala powder and salt.
Stir and cook for a minute.
Add kasuri methi and 1/2 cup water. Cook the gravy for 4-5 minutes.
Add prepared stuffed balls, mix well and turn off the flame.
Serve hot.
