PANEER JARDALOO KOFTE
Ingredients
Cottage cheese: 200 grams grated
Dried apricots: 7 to 8 soaked, seeded and chopped
Potatoes: 2 medium boiled, peeled and grated
Corn flour: 1 and half tablespoons
Green chilli: 1 finely chopped
Grated ginger: Half teaspoon
Lemon juice: Half teaspoon
Chopped fresh coriander leaves: 2 tablespoons
Salt to taste
Rice bran oil to deep fry
For gravy
Rice bran oil: 2 to 3 tablespoons
Onions: 2 medium finely sliced
Tomatoes: 3 medium roughly chopped
Cashewnuts: 10 to 12
Ginger-garlic paste: 1 tablespoon
Turmeric powder: Half teaspoon
Coriander powder: 1 tablespoon
Red chilli powder: 1 teaspoon
Salt to taste
Cream: Half cup to garnish
Garam masala powder: a pinch
Green cardamom powder: a pinch
Chopped fresh coriander leaves: 2 tablespoons
Method
Put grated cottage cheese, grated potatoes, corn flour, green chilly, 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 centre, 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 tomatoes and sauté till pulpy. Add cashew nuts, ginger-garlic paste, 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.
