Paneer Koftas In Nakhrali Gravy

"Now, what is this Nakhrali Gravy"? DH asked. It took me some time to explain him the title. Let me try here, if unsuccessful I'll have to change the name. Nakhrali is a Gujarati word, meaning like a Nakhrewali in Hindi, like heroine of masala bollywood movie. English translation is coquetry. As it takes time to find a way to coquetry girl's heart, it'll take time for you to find out special ingredient in this recipe. Ultimately, you'll realize that its not the ingredient but cooking method that makes this recipe special and very tasty. Instead of cooking gravy ingredients in pan, I grilled (barbecued) them. One will think that is not so special but when you taste the gravy I am sure you'll agree that grilling really gives a wonderful twist to same old gravy recipe.

Ingredients:-

-- For Koftas

• 1 cup Paneer, grated
  
• 1/4 cup Potato, boiled and mashed
  
• 3 tbsp Bread Crumbs
  
• 1/4 tsp Cumin Powder
  
• 2 Green Chilli, chopped
  
• Pinch of Turmeric Powder
  
• Salt to taste
  
• Oil For Shallow Fry
  

-- For Gravy

• 2 Onions, cut into big pieces
  
• 2 Big Tomatoes, cut in 4 pieces
  
• 1 Red Bell Pepper
  
• 1 Green Bell pepper
  
• 2-3 tbsp Scallions,
  
• 5 Garlic Cloves
  
• 1 tsp Cumin Seeds
  
• 1/4 tsp Ginger, grated
  
• 1 tsp Garam masala
  
• 1 tsp Red Chilli Powder
  
• 1 tsp Cumin powder
  
• 1 tsp Tomato Paste
  
• 1 tsp Anardana Powder
  
• 1/4 tsp Kasuri Methi
  
• 5-6 tbsp Evaporated milk or Heavy Cream
  
• 2 tbsp Olive Oil
  
• 1/4 cup Vegetable Stock
  
• Cilantro, chopped
  
• Salt to taste
  

Method:-

-- For Koftas

1. In a bowl mix all the ingredients. Make small balls out of it. Refrigerate the mix for 1 hour.

2. Heat oil in pan and shallow fry the koftas.

-- For Gravy

1. Preheat grill or griddle.

2. Season onion, tomato, garlic, red bell pepper, green bell pepper, scallions with salt, black pepper, and olive oil.

3. Grill all the veggies until they are tender. (Peel the skin of roasted bell peppers)

4. Blend grilled veggies with ginger, red chilli powder, garam masala, turmeric powder, tomato paste, anardana powder, cumin powder, with vegetable stock.

5. Heat oil in sauce pan, brown cumin seeds in it. Add blended ingredients.

6. Bring the gravy to boil, taste and adjust seasoning. Turn down the heat to low and add evaporated milk, and kasuri methi.

7. Cover pan with lid and simmer for 3-4 minutes.

8. Turn off the heat and add chopped cilantro.

9. Add koftas in the gravy and serve.

Enjoy...

This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite



Also sending Paneer Coconut laddu



Mini Paneer Chilli Paratha



Paneer Tikka Pulav




also sending this entry to Visual Treat Event hosted by Sanyukta.



Enjoy...