Subz-e-Shahana Kofta
These Subz-e-Shahana Kofta are veggie and paneer dumplings in a creamy sauce. They're a really good way to make vegetables feel special for dinner.
Ingredients
- 1 medium potato
- 0.5 medium carrot
- 0.5 cup green peas
- 0.5 cup finely chopped green beans
- 0.5 cup paneer
- 0.25 cup breadcrumbs
- 2 tablespoons cornstarch
- 0.5 teaspoon ginger paste
- 0.5 teaspoon green chili paste
- 0.5 teaspoon garam masala
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon red chili powder
- 0.25 teaspoon salt
- 2 tablespoons Ghee
- 2 medium onions
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 medium tomatoes
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 0.5 cup cashews
- 0.25 cup plain yogurt
- 0.5 cup fresh cream
- 0.25 cup chopped fresh cilantro leaves
- 2 tablespoons cooking oil
- 4 whole almonds
Instructions
- Wash 1 medium potato, 0.5 medium carrot, and 0.5 cup green peas. Peel the potato and carrot. Boil the 1 medium potato, 0.5 medium carrot, and 0.5 cup green peas until they are tender. Mash them lightly and set aside in a large mixing bowl.
- To the mashed vegetables, add 0.5 cup finely chopped green beans, 0.5 cup grated paneer, 0.25 cup breadcrumbs, 2 tablespoons cornstarch, 0.5 teaspoon ginger paste, 0.5 teaspoon green chili paste, 0.5 teaspoon garam masala, 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, and 0.25 teaspoon salt. Mix everything well to form a cohesive dough-like mixture.
- Divide the mixture into 16 equal portions and gently shape each portion into a small, smooth ball. Place them on a plate and set aside.
- Heat 2 tablespoons cooking oil in a deep pan or Kadai over medium heat for frying the koftas. Once the oil is hot, carefully add the kofta balls in batches, making sure not to overcrowd the pan.
- Fry the kofta balls until they are golden brown and cooked through. This will take about 3-5 minutes per batch. Remove the fried koftas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Keep aside.
- For the gravy, soak 0.5 cup cashews in 0.5 cup hot water for 15 minutes. Drain the water and blend the cashews with a small amount of fresh water to make a smooth paste. Keep aside.
- Peel and roughly chop 2 medium onions. Roughly chop 2 medium tomatoes. In a separate pan, melt 2 tablespoons Ghee over medium heat. Add the chopped 2 medium onions and cook until they turn translucent and light golden, about 5-7 minutes.
- Add 1 tablespoon ginger paste and 1 tablespoon garlic paste to the cooked onions. Sauté for 1 minute until their raw smell disappears.
- Add the chopped 2 medium tomatoes to the pan and cook for 5-7 minutes, pressing with the back of a spoon, until they soften and release their juices.
- Turn off the heat and allow the mixture to cool slightly. Blend this onion-tomato mixture into a smooth paste using a blender or food processor. Ensure there are no large chunks.
- Return the same pan to medium heat and add the blended onion-tomato paste. Cook for 2-3 minutes, stirring continuously.
- Add 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, and 0.5 teaspoon garam masala to the paste. Mix well and cook for 2 minutes, stirring constantly, until the spices are aromatic.
- Pour in the cashew paste and mix well. Cook for another 2-3 minutes, stirring, until the mixture thickens slightly.
- Whisk 0.25 cup plain yogurt until smooth and slowly add it to the gravy, stirring continuously to prevent curdling. Cook for 2-3 minutes.
- Add approximately 0.5 to 0.75 cup water to achieve your desired gravy consistency. Bring the gravy to a gentle simmer and cook for 5 minutes, allowing the flavors to meld.
- Stir in 0.5 cup fresh cream and cook for another 1-2 minutes until heated through. Do not boil vigorously after adding cream.
- Gently add the fried kofta balls to the simmering gravy. Cover and cook for 5 minutes, allowing koftas to absorb the gravy and heat through.
- Transfer the Subz-e-Shahana Kofta to a serving dish. Garnish with 0.25 cup chopped fresh cilantro leaves and 4 whole almonds, either slivered or finely chopped. Serve hot with naan, roti, or steamed basmati rice.