Chena Badami kofta

Описание: Chhena Badami Kofta
Soft balls of cottage cheese and spinach brushed with almond flakes, served in a tomato-based
rich gravy
Bharat Bhatia
Chef de Cuisine, Kheer, Roseate House, New Delhi Aerocity
Cooking Time: 25 minutes
This recipe is good for one serving.
INGREDIENTS
100 gm Cottage Cheese (Chhena)
10 gm Refined Flour
5 gm Sugar
3 gm Cardamom Powder
100 gm Almond Flakes
200 gm Spinach
5 gm Cumin
3 gm Turmeric
10 gm Deghi Mirch
5 gm Zeera Powder
5 gm Coriander Powder
10 ml Rose Water
10 ml Kewra Water
150 gm Tomato
10 gm Kasturi Methi
50 gm Cashew
50 ml Ghee
20 ml Cream

30 gm Butter
Salt, to taste
METHOD
Grate cottage cheese and add sugar, salt, cardamom powder and refined flour. Mix together
and knead a smooth dough of cottage cheese. Divide the dough into small, equal-sized balls.
For Stuffing: Blanch spinach in a pan and chop. Put oil in a thick-bottomed pan, add cumin
(zeera) and wait till the seeds start crackling. Add chopped spinach and saute it.
For Frying: Take cottage cheese balls and stuff sauteed spinach into them. Coat the cottage
cheese balls with almonds flakes. Put oil in a pan and deep fry the koftas till they turn golden
brown.
For Gravy: Take a thick-bottomed pan and add tomato with cashew. Boil and make a puree.
Cook tomato puree in ghee with cumin (zeera), deghi chillies, coriander powder, cumin powder
and salt. Continue cooking till the gravy starts releasing oil. To finish off the gravy, add cream,
butter, rose water, kewra water, sugar and kasturi methi.
Serve it hot by topping up with the deep-fried koftas (whole or cut into halves).