Tag: cottage cheese

Bored of eating Palak Paneer or Vegetable Koftas in tomato based gravy???

Try this delectable combination of cottage cheese and corn koftas dipped in rich hariyali gravy.

Hariyali gravy has been cooked with fresh spinach leaves. Corn koftas have been prepared with frozen sweet corns and cottage cheese / Paneer with cheese inside them. All these ingredients blend quite well with hariyali gravy.

In addition to being scrumptious, Corn Koftas in Hariyali Gravy is packed with nutrition.

Serve it with any Indian flatbread and impress your family and friends.

For Koftas

• 1/2 Cup Sweet Corn Kernels (Frozen)
• 1/2 Cup Cottage Cheese/ Paneer (Grated)
• 4 Garlic Cloves (Minced)
• 1/4 Tsp Black Pepper Powder
• 1/2 Tsp Red Chilli Flakes
• 3 Tsp Corn-flour Powder +2 Tsp Corn-flour Powder
• 2 Tsp Refined Flour
• 70 Gms. Grated Cheese (Mozzarella/Processed) (Optional)
• 1/4 Cup Bread-crumbs + 1/2 Cup Bread-crumbs
• Salt as per Taste
• Oil for Deep-frying

For Hariyali Gravy

• 1 Bundle of Spinach (Blanched)
• 2 Medium Onion (Roughly Chopped)
• 1 Green Chilli 
• 8 Garlic Cloves
• 1 1/2″ Ginger Piece
• 1/4 Tsp Asafoetida
• 1/2 Tsp Cumin Seeds
• 1/2 Tsp Lemon Juice
• 1/2 Tsp Black Pepper Powder
• 1/2 Tsp Kasoori Methi (Dry roasted n crushed)
• 1/4 Cup Milk
• Salt
• 1 1/2 Tbsp Oil

METHOD

For Koftas

1. In a pressure cooker, add corn kernels and 2-3 tablespoons of water. Cook at medium flame for a single whistle. Turn off the flame and transfer corn kernels to a bowl for cooling.
2. In a big bowl, add corn kernels, cottage cheese, garlic, black pepper powder, red chilli flakes, 3 tsp cornflour powder, 1/4 cup bread-crumbs and salt.
3. Mix all the ingredients. Chop corn kernels roughly before mixing them with other ingredients. Divide the mixture into 8- 10 portions. Skip to step 6 if you are not using cheese.
4. Slightly flatten a portion of mixture and place 1-1.5 tsp of grated cheese in the centre.
5. Seal the edges and shape into a ball. Repeat the process till mixture is finished.
6. Now, make a slurry by mixing 2 teaspoons of corn-flour powder, 2 teaspoons of refined flour and a few teaspoons of water.
7. Dip kofta balls in this slurry and roll them with remaining bread-crumbs. Repeat the process with other kofta balls.
8. Refrigerate them for 15-20 minutes.
9. Deep-fry in hot oil and transfer to a kitchen towel.

For Hariyali Gravy

1. Make a paste with onion, green chillies, garlic and ginger using a grinder.
2. Heat oil in a pan and add asafoetida, cumin seeds and onion paste.
3. Sprinkle salt over them and cook for 8-10 minutes.
4. Blitz blanched spinach leaves and make a purée.
5. Add purée to pan and sprinkle black pepper powder plus salt. Mix well.
6. Add 1/2 cup of water along with 1/4 cup of milk and cover pan with a lid.
7. Simmer for 8-10 minutes.
8. Finally, add lemon juice and kasoori methi powder.
9. Stir well and turn off the heat.
   

   

For Assembling

1. Transfer hariyali gravy to a serving bowl.
2. Add koftas to gravy and garnish with grated cottage cheese.

NOTES

1. Add one tsp of kasoori methi leaves along with spinach leaves while they are boiling. It helps in reducing the bitterness of spinach leaves.
2. Don’t discard water in which spinach is boiled as it has a lot of nutrients. Replace regular water with this water while making gravy.

 

 

 

 

Makhni Methi Paneer- Cottage Cheese slices dipped in makhni gravy with a hint of fresh fenugreek leaves in every bite. This recipe is a variation of Methi Malai Matar recipe. Since, fresh peas are not available in this season, I chose to cook a different version of Methi Malai Matar with paneer / cottage cheese and it tasted delicious.

So, just grab a bunch of fresh fenugreek leaves, cottage cheese and basic makhni gravy ingredients and get ready to cook scrumptious restaurant style Makhni Methi Paneer at home.

INGREDIENTS

• 200 Grams Paneer (Cottage Cheese)
• 2 Medium Onion (Chopped)
• 4 Medium Tomatoes (Chopped)
• 1/2 Cup (Chopped) Fenugreek Leaves
• 2 Tsp ( Grated ) Ginger
• 2 Tsp ( Grated ) Garlic
• 2 1/2 Tbsp Melon Seeds (Soaked in water for 30-40 mins)
• 6 pieces of Green Cardamom (Elaichi)
• 1 1/2 ” Piece Of Cinnamon Stick (Dalchini)
• 1/2 Tsp Turmeric Powder (Haldi)
• 1 Tsp Cumin Seeds Powder ( Bhuna Jeera )
• 1 Tsp Coriander Powder ( Pisi Dhaniya)
• 1 Tsp Degi Red Chilli Powder (Lal Mirch Powder)
• 1/2 Tsp Garam Masala
• 1/2 Cup Milk
• 1 Tsp Sugar
• 1 1/2 Tbsp Oil + 3/4 Tbsp
• Salt as per Taste

METHOD

1. Heat 1 1/2 tablespoons of oil in a kadai and add onion, garlic and ginger.
2. Cook the ingredients with a pinch of salt till onion softens a bit. It will take around 5-7 minutes.
3. Add chopped tomatoes and cook till tomatoes turn tender.
4. Grind melon seeds and transfer paste to kadai.
5. Also add turmeric powder, cumin seeds powder and coriander powder.
6. Cook for two minutes and turn off the heat.
7. Allow mixture to cool down. Transfer the contents to a jar and blitz the mixture to obtain a paste.
8. Heat remaining oil in a kadai and add fenugreek leaves.
9. Sprinkle some salt and cook them for 2 minutes.
10. Add onion-tomato paste, degi red chilli powder, garam masala and salt. Stir all the ingredients and cook for 3-4 minutes.
11. Add milk and sugar along with 1/4 cup of water and stir the contents of kadai.
12. Cover kadai with a lid and let gravy simmer for 5-7 minutes till gravy starts to thicken.
13. Add cottage cheese slices. Cook for a minute and turn off the heat.
14. Transfer contents to a serving bowl and serve makhni methi paneer with tandoori roti /any Indian flat-bread of your choice.