Thứ Hai, 25 tháng 4, 2011

Stuffed Paneer Kofta Curry with Tandoori Roti

oftas especially fascinate me as somehow I relate them to exotic curries. Unfortunately though Indian restaurants in the US (atleast the ones I have been to) more often than not fail to do a good job in making kofta dishes (and most others too). They are either not seasoned appropriately or overly laden with cream and butter. Hubby and I both love koftas so I prefer to make it myself. Me being me, I use no cream, very little oil and I have given an option to alternatively bake the koftas rather than deep fry them. I totally admire them. To me they are exotic with the different layers as they unfold when you bite into them. Simmered into a spicy and creamy gravy simply makes them irresistible.
A little general knowledge doesn't hurt, here's some about koftas-  Kofta or kufteh, köfte, keftes, kufta, ćuftahave a heavy presence over various cuisines in the South Asian sub continent. They are essentially the distant cousins of American meat balls. The concept of the kofta is that a ground form of particular ingredients are mixed with various spices (according to what herbs and spices are predominantly available in that country) and rolled into a certain shape. Now, they are usually rolled into spherical shapes but in some Arab counties they are shaped rather like long kebabs, therefore the concept obviously varies according to where it is being made. Kofta can be fried, steamed, grilled or baked according to what ingredients you added to the mix. Vegetarian koftas are also very popular especially in India and different vegetables like bottle gourd, cabbage, potato other mixed vegetables are used and of course the very much liked ingredients by us veggies the evergreen Paneer!
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