Chilli Paneer Tofu Kofta Naramdil Spicy Soft Hearted Tofu Recipes

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CHILLI PANEER (TOFU) KOFTA NARAMDIL - SPICY SOFT HEARTED TOFU



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

I love paneer(tofu) and so does my family! This recipe is in today's 'Thursday' magazine and there's 500 gms of tofu in my freezer:) You know what's going to be my lunch tomorrow, now, don't you? :)! The festive season is on, so, why not enjoy? I'm sure this is great, the picture in the magazine looks incredibly good!!

Provided by Charishma_Ramchanda

Categories     Soy/Tofu

Time 2h

Yield 8 serving(s)

Number Of Ingredients 29

500 g panir (tofu)
4 tablespoons flour or 4 tablespoons cornflour
1/4 teaspoon baking powder
salt
white pepper powder
1 teaspoon green chili, finely chopped
1/2 teaspoon garam masala
1/2 teaspoon saffron, crushed
15 -20 almonds, blanched and coarsely ground
2 green chilies, finely chopped
1/4 teaspoon garam masala
salt
chili powder
4 teaspoons oil
1/2-3/4 cup onion paste
2 teaspoons garlic paste
2 teaspoons ginger paste
1 cup tomatoes (peeled,blanched and finely chopped,or pureed as you desire, you can either chop 'em or puree 'em!)
salt
chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 -2 bay leaf
3 -4 cups water
1/2 teaspoon garam masala
green chili, to taste
chopped green coriander leaves, to garnish
2 tablespoons cream
oil, for deep frying

Steps:

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

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