Videhis VeggieTable

Distinguished Vegetarian Cuisine With Flavours From Around the World.

Sun-dried Tomatoes, Basil & Paneer Kofta’s in a Coconut Gravy

Aaah so I’m still singing and tapping my feet :-)… all because of this new recipe.  Here is recipe 2 …oh yeah!  As I’ve mentioned it’s Paneer once again, but this time I’ve infused it with Sun-dried Tomatoes and Fresh Basil leaves… Now, how about that. Paneer has a tendency of being very Blah…;-)  and once again I’ve turn Blah into “BLAH D GOOD’’  🙂  The beautiful flavour that the sun-dried tomatoes bring to this dish, along with the fresh basil, is just the perfect unisons of flavour combinations and the very best of cross cultural fusion.  Another Fantastic Flavour Fusion By Videhi… “Dedicated To Making Veggie Day Happy Days”  Recipe for Sun-dried Tomatoes, Basil & Paneer Kofta’s in a Coconut Gravy … Sundried Tomato, Basil & Paneer Koftas by Videhi   Preparation Time:  25 minutes

Cooking time:          45 – 50 minutes

Serves:                      4

Ingredients for Paneer Koftas

Paneer freshly made with 2 litres milk

10 sundried tomatoes soaked in boiling water for 10 minutes or until soft

¼ cup fresh basil leaves finely sliced

1 tsp (5ml) salt 1 tbsp (15ml) besan flour (chana flour)

1 tbsp (15ml) cold water Oil vegetable for deep frying

Ingredients For Gravy

1 tbsp  (15ml) olive oil

1 small onion finely chopped (½ cup) 2 large cloves garlic finely chopped

2 tsp (10ml) fresh oregano leaves

A few grinds of black pepper (½ tsp)

1 tbsp (15ml) mixed masala or paprika powder

1 cup(125ml) finely chopped Italian canned tomatoes

1-2 fresh green chillies finely sliced

1 tsp (5ml) salt 1 tbsp (15ml) tomato paste

1 can coconut milk lite

This is how: …Let’s get cooking 🙂  

  • Crumble paneer in a bowl. To this add the chopped tomatoes, finely chopped basil leaves, salt, besan flour, and water.  Now use your hands and mix all the ingredients.  The mixture should be slightly sticky, just enough to hold its shape when pressed into a ball.  With your hands, form small balls, still rolling them between your palms to create a nice smooth finish.
  • heat oil in a small heavy based pot. Once the oil is hot reduce the heat and allow the oil to cool down too low to medium heat.
  • Gently add a few koftas to heated oil and fry for a 1 ½ or 2 minutes. Once cooked they will begin to float. Make sure that the oil in not too hot or too cold.  Once done, drain on a kitchen towel
  • Now let’s start with the gravy – heat oil in a pot. – toss in the onions and fry until golden brown.
  • Add garlic, oregano and black pepper – sauté for a few seconds – than toss in the mix masala/ paprika powder. Give is a good stir and then pour in the tomatoes, chillies and salt.  Cook for 10 minutes – add tomato paste and cook for another 2 minutes
  • Pour in coconut milk and simmer for 5 minutes. Thereafter, add the koftas and simmer for a few minutes –  3-5 minutes.  Turn off heat.
  • Best served with basmati rice

Chopped Sun-dried Tomato, basil leaves and crumbled Paneer 02 Mixture rolled into shapes 04

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This entry was posted on March 9, 2016 by in Paneer, spices, Vegetarian and tagged , , , , , , , .
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