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Jul 28, 2010

Palak kofta- side dish for rotis and naan

       Another side dish for chapatis as I had promised in my last post. I usually do not spend lot of time in the kitchen everyday. I would love to cook the whole dinner and finish all the chores in an  hour. But there are some days like this day, when I made this palak koftas which took  a huge amount of my time. So maybe you can try this during weekend where you can spare some good time in your kitchen. The recipe is quite simple and the major portion of your time is consumed only making the koftas, the rest of the process is fast . So I promise, this is a an easy and delicious recipe and you will love it so and is certainly worth the efforts.
palak kofta
Koftas
Ingredients-
For the Koftas
Potatoes- 4 big ones
Paneer- Around 100gms
Salt to taste
Coriander leaves- 1 small bunch chopped fine
Maida- 1tbsp
Oil for deep frying

For the palak gravy
Spinach- 1 big bunch
onion- 1big chopped
Almonds-1/2 cup blanched and skin removed
Garlic cloves-2
Salt to taste
Oil-1tsp
Coriander powder- 1tsp
Garam masala- 1tsp
palak kofta
 From the inside
Method-
For the Koftas
  Boil and mash the potatoes to a very smooth and dry paste. Crumble the paneer and add salt and chopped coriander leaves. Roll some mashed potato into a ball. Flatten it into a disc and place some crumbled paneer in it. Seal it into a ball by cupping it gently with your palms. This process is a bit messy and tricky too. But dont worry ,takes some time and you will manage it. Repeat the same with rest of the potato and crumbled paneer. Now roll this ball over some maida or besan. Deep fry in hot oil till they turn a deep golden brown.

For the gravy
    Blanch the spinach till it turns tender. Grind it into a smooth paste. Combine the onions,garlic and blanched almonds and grind it into a smooth paste. Heat oil in a pan. Add the onion paste and saute for around 4 to 5 minutes. Then add the spinach puree along with coriander powder, garam masala and salt and saute till the spinach is well cooked. Add some water to make it less thicker.

To Serve
       Add the koftas to the gravy just few minutes before serving to retain its crispiness. They turn very soggy if you add them too early. Serve hot with rotis /naan.
palak kofta
Palak Kofta

Jul 26, 2010

Paneer, bell pepper and mushroom curry- Side dish with rotis

        As I mentioned in my last post, there were this last few days when I did not feel like cooking and experimenting something new. But I did try a few delicious side dishes for rotis during dinner , this being one of them. This is a very simple and easy side dish for chapati with a assortment of vegetables I had at hand. But you could try add some cauliflower or broccoli or some carrots if you wish. The cream gives a nice rich taste to the dish. Just skip cream and add some milk if you prefer that way.
Ingredients-


Paneer Cubes- 1 small cup
Red bell pepper- 1 chopped in small pieces
Yellow bell pepper- 1 chopped into small pieces
Mushroom- 4-5 chopped into small pieces
Peas- 1/2 cup
Turmeric powder- 1/2tsp
Red chilly powder- 1tsp
Salt to taste
Coriander powder- 1tsp
Garam masala- 1tsp
Kasoori methi- 1tsp
Cream- 1/4 cup
Oil- 1tsp
Jeera/cumin seeds- 1tsp
Onion- 1 sliced

 
Method-
  Heat oil in a pan.
Add the cumin seeds.
Add the onions . Saute till they turn brown.
Add the chopped vegetables folowed by turmeric powder, red chilly powder, coriander powder, garam masala, kasoori methi and salt. Mix well.
Sprinkle some water. Close the lid and cook till soft.
Then add some cream and cook for 4-5 more minutes.
Serve hot with rotis.

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