Chilli Paneer (Tofu) Kofta Naramdil - Spicy Soft Hearted Tofu

Name: Chilli Paneer (Tofu) Kofta Naramdil - Spicy Soft Hearted Tofu
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 8 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 500 g panir; 4 tbsp flour; 0.25 tsp baking powder; salt; white pepper powder; 1 tsp green chili; 0.5 tsp garam masala; 0.5 tsp saffron; 15 almonds; 2 green chilies; 0.25 tsp garam masala; salt; chili powder; 4 tsp oil; 0.5 cup onion paste; 2 tsp garlic paste; 2 tsp ginger paste; 1 cup tomatoes; salt; chili powder; 0.5 tsp turmeric powder; 0.5 tsp coriander powder; 1 bay leaf; 3 cup water; 0.5 tsp garam masala; green chili; chopped green coriander leaves; 2 tbsp cream; oil

Steamed panir, almonds and green chilies, warmed with chilli and garam masala, South Asian meatballs. Finish with corriander leaves.

2 hr · Serves 8 · Medium

Method

Start cooking mode

Time: Prep 60 min · Cook 60 min · 120 min total
Difficulty: medium

1
Mix all the ingredients mentioned above"Filling". Leave 1/4 of the mixture for the centre filling and make 18-20 balls out of the rest.
2
Keep aside. Likewise, mix all the ingredients mentioned under"Filling" and make 18-20 tiny yellow paneer balls.
3
Keep aside. Now, flatten the"white mixture" on your palm. Place the"yellow mixture" in the centre.
4
Close the top and make smooth balls. Keep aside. Heat oil in a wok. Very gently, fry the above made balls till golden brown.
5
Drain on clean kitchen paper towels and keep aside. Now, start with the gravy. For this, put the bay leaves in 4 teaspoons.
6
Oil. Add the onion paste. Stir-fry till brown. Add ginger and garlic pastes. Stir-fry till the raw smell of the same leaves the mixture.
7
Add tomatoes. Fry till the fat leaves the masala. Add salt, turmeric powder, corriander powder and red chilli powder.
8
Add cream. Add water. Cook, uncovered, till half the water evaporates. Just before you serve, add the koftas (balls made earlier).
9
Simmer on low flame for 5-7 minutes. Remove the koftas very gently so as to be careful that they do not break.
7 min
10
Put the koftas in a serving bowl. Pour the gravy over the koftas. Sprinkle garam masala on top.
11
Add a little cream on top (optional). Garnish with corriander leaves. Serve with hot steamed Basmati white rice for a wonderful lunch/dinner party.