For the Koftas:
Paneer – 250 gms
Cornflour – 4 tsp
Baking Soda – 1/4 tsp
Salt to taste
Pistachio Nuts – 2 tblsp, finely crushed
Green Food Colour – 1 drop
Oil to deep fry
Oil – 2 to 3 tblsp
Onions – 2, grated
Ginger-Garlic Paste – 1 tsp
Tomatoes – 4, blanched and chopped
Poppy Seeds – 1 tblsp, ground
Green Chilli – 1, ground
Cumin Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Whey – 2 cups (liquid left after making paneer)
Green Peas – 1 cup, boiled
Cream – 2 tblsp, whisked
Coriander Leaves – chopped, to garnish
1. Put the paneer on a tray and rub small portions until the paneer looses its grainy texture and becomes smooth.
2. Add the cornflour, baking soda, salt and knead well.
3. Take out one-third of the paneer, mix in the nuts and green colour and keep aside.
4. Divide the remaining paneer into balls and insert a small green-paneer centre into each ball.
5. Heat the oil in a kadai and deep fry the kofta balls until they turn golden brown.
6. Transfer to a serving dish.
7. Heat the oil in a saucepan, fry the onions.
8. Add the ginger-garlic paste and saute until it browns.
9. Add the tomatoes, poppy seeds, green chillies, cumin seeds, turmeric seeds, garam masala and chilli powder.
10. Saute for 2 to 3 minutes.
11. Add the whey and simmer to make the gravy.
12. Stir in the peas and remove the pan from the stove.
13. Mix in the cream.
14. Pour the gravy over the koftas.
15. Garnish with coriander leaves.
16. Serve hot.