Cottage cheese kofta /पनीर के कोफ्ते की सब्ज़ी

Gul-Gula-Kofta

I call it Gul- Gula-kofta some may Say Paneer kofta but the taste of the recipe I am to write surely will not change because of what it is called. A rose will smell as good when called by any other name also.

One day when I was making Rasogolla, I forgot to remove the cream from the milk for the first batch of paneer I made for Rasogolla .I wanted to make something new  other than the Paneer ki sabji to surprise my family. So I came up with these Koftas. I call them Gul- Gula-Kofta because they melt in mouth and disappear from plate in a jiffy. So can there be better name than Gul-Gula-Kofta.

Preparation Time: 30min.

Cooking Time:30-40min.

Servings: 5-6 large servings

Ingredients for Gul-Gula-Kofta:

• 200 gm. Paneer (Cottage cheese)

• 2 Medium size Potatoes

• 1 Medium size onion

• 1-2 Green Chilies

• 1-2 Sprigs of Fresh Green Coriander leaves

• 5-6 Cashew nuts

• 50-75 gm. Corn Flour

• Salt to taste

• Oil for frying

Ingredients for Gravy of Gul-Gula-Kofta:

• 2 Medium size Onions

• 4-5 Cloves of garlic

• 2-3 cm. Piece of Ginger

• 1 Medium size Tomato

• 2cm. Piece of Cinnamon

• 2-3 Cloves

• 2 Bay leaves

• 10-15 ml. Cream
  

Direction for Making Gul-Gula-Kofta:

• Peel and cut onion finely.

• Wash coriander nicely, drain water by keeping it on a sieve for some time, then cut finely.

• Wash and cut green chilies finely.

• Mash Paneer.

• Cut cashew nut to small pieces.

• In a bowl take:

• Mashed paneer

• Finely cut onions

• Finely cut green chilies

• Finely cut coriander sprigs

• 2 Tea spoon corn flour

• Salt

• Mix them nicely.

Paneer mixture for Gul-Gula-Kofta

• Make small balls of the paneer mixture make a depression in the center and put 2-3 pieces of cashew nut, close firmly and make to round ball again

•  Roll them in corn flour till they are coated with corn flour from all sides nicely.

Paneer mixture balls rolled in corn flour

• Let them stand in a plate for 5min.

• Take 200ml. oil in a wok and heat on high flame till it is smoking hot.

• Lower the flame.

• Put the paneer balls coated with corn flour one by one and fry them on low flame, turning them slowly and with soft hand till they become golden brown from all sides.

Kofta being fried

• Take them out in a plate and allow them to cool.

Fried Gul-Gula-Kofta

• Gul-Koftas are ready to be put in gravy and made to lip smacking vegetable.

Direction for making Gravy:

• Peel and cut onions, garlic and grate ginger.

• Cut Tomato.

• Take 10 ml. cooking oil in a wok and heat it in high flame.

• When the oil is hot then add to it bay leaves, cloves and cinnamon.

• Let it cook for 30sec.

• Add cut onions and cook with regular stirring till they turn golden brown.

• Add garlic and ginger and cook for one min.

• Add tomato and cook till tomato pieces get cooked and become soft.

• Remove from gas and cool.

• Grind it to make a fine paste.

• Take a thick bottom pan take 5 ml. oil in it heat till smoking hot add

• Bay leaves

• Cloves Cinnamon stick cook for 30sec.

• Add the paste of onion and spices made earlier and cook for 1 min.

• Add 200ml. water

• Red chili powder

• Kashmiri Mirchi Powder

• Salt and mix nicely.

• Cook for 5 min.

• Take out the gravy in a serving bowl and add the Gul-Koftas in it.

•  Turn the Gul-Koftas in gravy once with real smooth hand and add cream at the top.

• Garnish with Cherry at the center /sprig of coriander one or two pieces of tomato and capsicum.

Gul-Gula-Kofta

 Serve with Roti http://jyotsna-pant.blogspot.com/2011/10/roti-indian-bread-no-oil-dry-so-low-on.html , or any type of Puri http://jyotsna-pant.blogspot.com/2011/11/methi-puripuffed-fried-bread-with-methi.html, http://jyotsna-pant.blogspot.com/2011/11/tirangi-puris-tri-color-puris.html , http://jyotsna-pant.blogspot.com/2011/11/plain-puri-puffed-fried-bread.html, http://jyotsna-pant.blogspot.com/2011/11/palak-puripuffed-fried-bread-with.html

Paratha with Gul-Gula-Kofta and Raita

,medium
Tips:

• Make the gravy thinner than you want to serve as the Gul-Koftas will absorb the liquid and make the gravy thick.

• Do not cover the Gul-Koftas while they are getting cooled.

• Add Gul-Gula-Koftas in the hot gravy rather than heating the gravy after adding the Gul-Koftas.

• Add Gul-Koftas just before serving.

• Do not fry the Gul-Gula-Koftas on high flame they will become brown from outside but will be uncooked from inside.

Suggested Variations:

• Make Creamy Delicious gravy

  http://jyotsna-pant.blogspot.com/2011/11/white-gravy-2.html

  or Gravy Lazawab
  

  http://jyotsna-pant.blogspot.com/2011/11/white-gravy-1.html

  and put koftas in it to have variation of the same koftas vegetable
  

• Cashew nuts can be replaced by Raisins / Tuti fruity.

• In the gravy one or two tea spoons of cashew powder / roasted ground nut powder /roasted sesame seeds powder can be added to thicken the gravy and changing the taste.

• While making the rolls add some bread crumbs and instead of rolling in roll in bread crumbs then fry it will make an excellent snack. Enjoy these crisp paneer roll with coriander-mint chutney

  http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

  or Hariyali chutney.

  http://jyotsna-pant.blogspot.com/2012/06/hariyali-chutney-raw-mango-chutney.html