My fingers are still dancing on key boards non stop! I never thought that writing thesis would need creativity, it not only needs some but a LOT taking away all the oxygen and blood from brain. There is no realization of what day it is or if at all it is morning or night. Though I knew this how it will be, living thro’ it is very challenging. Am waiting for my mom to arrive to give me a hug and a bowl of warm food…sometime to get to kitchen for a simple dinner is like moving a mountain!
With this scenario Anamika of
Taste Junction wholeheartedly volunteered to write a post for me. Not so long ago Anamika stopped by my blog, I visited hers just few time, sincere apology to her and to many others, since i’m doing no justice, but shall return back to normal mode within two months! Her blog as it says is a junction where cuisines from world meets. I was seriously surprised when she gave me options to pick for a guest post, she sounded like a pro chef! From all her great recipe
dahi vada stole my heart, exactly what i would like to enjoy now …so why wait for here is very talent Anamika from
Taste Junction. And thanks bunches Anamika for understanding and coming over you saved my nerves
Just like any home reflects the personality of the resident; so do I feel about the virtual window or the blog. The moment I visit a new blog, I immediately personify the blogger with the cues of the space. And though technical aspects have a huge role to play in that, yet there are some sure sure-shot giveaways, like the choice of color schemes, fonts and writing style.
So the very first time I visited Ananda’s blog (which unfortunately was not too long ago), I felt a sense of calmness and aesthetics. And after lingering a little more than I needed to, admiring her beautifully captured images and thoughtfully prepared delicacies, I knew it was not going to be a short stay.
So here I’m, pleased to take this appreciation a step further with a guest post, while she dedicated herself to some meaningful research. I’m sure her tired body and mind can get a bit re-engerised after having some home made comfort food.
I’m sharing with you all a popular North Indian curry – Aloo paneer kofta in makhi gravy. You might even be knowing this dish as “Malai kofta”. Difference is that malai kofta is sweeter with cashews/ rasins/sugar and richer with cream, while this is lighter and bit on the spicier side than sweet. But to offset the spicy koftas, I add it to sweet makhni sauce to get a good balance.
Koftas are deep fried dumlings of spiced and mashed vegetables. This one is made with potatoes and cottage cheese. But ‘kofta” of spinach, carrots and cauliflowers, lauki are also very popular. If you prefer you can bake the dumplings than frying, but of course the taste and texture will be little different.
Aloo Paneer Kofta in Makhni Gravy Recipe
Ingredients
For the Kofta:
3-4 large potatoes, boiled and mashed
3 tbsp of crumbled paneer
2 tbsp of grated carrots
2 tbsp finely chopped fresh coriander
1- 2 finely chopped green chillies (as per taste)
3/4 tsp coriander powder
1/2 tsp cumin powder
½ tsp chaat masala (optional)
½ tsp red-chilli powder
Salt To Taste
Oil for frying
For the gravy
½ kg tomatoes – chopped
1 tbsp cashews
1 bay leaf
1 tsp cumin
2-3 black peppercorn
1 cinnamon
1 clove
2 tbsp milk
1 tbsp butter
Pinch of sugar
Salt as per taste
1 tsp red chilly powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1 tsp dhania powder
1/2 tsp kasturi methi
½ tbsp oil
1 tbsp butter
Method – for kofta:
Heat oil for frying in kadahi/ deep pan. Mix all the ingredients of the kofta in bowl. With a lightly greased palms, make small balls of the mixture.
Check if the oil is hot enough by putting a small drop of mixture. If it immediately comes on top, oil is ready. Now place koftas in it at high (gas mark 6) and then reduce it to medium-high (gas mark 4) to get crispy koftas.
Once well browned on both sides, drain on tissue and keep aside.
Method – for gravy:
Add ½ tbsp oil in a pan. Then add butter to it. Once butter melts, add bay leaf, cumin, peppercorns, clove & cinnamon. Let the cumin splutter
Then add the cashews & fry it for a while till lightly browned
Now add chopped tomatoes along with salt, sugar and all spices, except garam masala & kasturi methi
Add milk & cook tomatoes till all pulpy. Remove from stove & let it cool.
Remove the bay leaf and cinnamon and put in blender and blend it as puree with very little warm water (I like to keep some texture, but depends on you)
Put it back in the pan and bring it to a boil. Add kofta balls and add garam masala and crushed kasturi methi.
You can finish the dish with a tbsp of cream and chopped coriander.
If serving later:
Always add koftas to gravy only 10-15 mins before serving, since once added to gravy, kofta becomes soft and breaks. You can even warm up the kofta and gravy separately before adding it so that they do not beak and are at same temperature.
