Mughlai Malai Kofta Curry
Mughlai Malai Kofta Curry might be a good recipe to expand your main course recipe box. One serving contains
Paneer jalfrezi
Details
- Serving Size: 2
- Gluten-Free: True
- Vegetarian: True
- Weight Watchers: 8 Points
Cuisine
- Indian
- Asian
- lunch
- main course
- main dish
- dinner
Ingredients
- 200 g paneer (Indian cottage cheese) cut into 3cm x 1cm pieces
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tomato cut into strips
- 2 tomatoes (for purée)
- 1 large onion - 1/2 cut into strips and 1/2 for puree
- 1 pepper cut into strips (I used half a green and half a red pepper for some colour)
- 1/4 tsp turmeric powder
- 1/4 tsp chilli powder
- 2 green chillies chopped
- 2 - 3 dried red (kashmiri) chillies
- 1 inch ginger cut into thin strips
- 1/2 tsp garam masala
- 1/2 tsp sugar
- 1 & 1/2 tsp vinegar
- A couple of sprigs of coriander for garnish
- salt to taste
Instructions
Roughly chop half an onion and 2 tomatoes.
Heat 1 tbsp oil in a non stick pan.
Add the onions and fry until lightly brown.
Add the tomatoes and cook for 2-3 minutes until soft.
Remove, let cool and blend to a pure in blender.
In the same pan heat 1 tbsp oil on medium heat.
Add the cumin seeds and let them sputter.
Add the kashmiri red chillies and the finely sliced ginger and fry for 30-45 seconds.
Add the paneer and cook on a low heat for 5 minutes.
Add the tomato pure, garam masala and sugar and simmer for 2 minutes.
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