STUFFED PANEER / COTTAGE CHEESE BALLS IN RICH GRAVY / SAUCE

 INGREDIENTS

FOR THE BALLS

paneer  200 gm

peas  200 gm

raisins 15-20

coriander leaves 1 tbsp

garam masala pdr. 1 tsp

chili pdr. 1 tsp or to taste

maida/ all purpose flour 3 tbsp

cream 2 tbsp

ginger finely chopped 1 tsp

oil for frying

salt to taste

FOR THE GRAVY

almonds/ cashew nuts  2 tbsp soaked and ground to a fine paste

OR you can use 1 tbsp of nuts, 1 tbsp of roasted khus-khus/ poppy seeds, soaked and ground to a fine paste with the nuts

onion 3 medium ground to a paste

tomatoes 4 chopped

ginger-garlic paste 1 tsp

cream 1 cup

knol khol / Kohlrabi 2 diced

cardamom 3-4

milk little

salt to taste

chili pdr. to taste

raisins fried in little ghee

METHOD

For the balls

boil peas, drain well, fry in a little oil with chili pdr., garam masala pdr., ginger and salt, cool and mash well, adding coriander leaves

Mash paneer, mix with maida, cream and salt, make small balls, stuff with peas mixture, roll well, fry in hot oil ( in case you feel the balls will separate, roll in suji/ bread crumbs to coat well ), drain and keep aside.

TO PREPARE THE GRAVY

fry onion, ginger-garlic paste well, add almond paste, fry for 2-3 minutes, add tomatoes, knol khol, fry a little, add cream, chili pdr.,  pressure cook for 2 whistles, pour the gravy in a serving dish, stir in the fried raisins and the balls just before serving.

 

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