Lauki and Paneer come together to make one of the most delicious koftas you would have ever tasted….a must try! Make it the traditional deep fried way or make them low fat in the appe pan….your pick!
Method:
For the koftas
Grate Lauki, squeeze out as much juice as possible (which can be used to make delicious jeera rice or added to atta to make a nutritious dough). Now take 1 cup of squeezed lauki and add equal quantity of grated paneer along with a tsp of minced ginger, 1-2 green chillies finely chopped , salt to taste, 1/4 tsp red chili pwdr, a tbsp of cream and a little besan (about a tbsp) for binding. Shape into balls and deep fry on medium high or cook using the appe pan (cover the appe pan with a lid to ensure that the lauki cooks through). Slip into gravy just before serving. Heat through and serve garnished with freshly chopped dhania and a swirl of cream!
For the curry…
Heat oil add 1 tsp jeera, 1 heaped tsp soaked ground khus khus (optional) and a tsp of grated ginger, sauté for a few seconds. Add pureed tomato (made from 3-4 tomatoes), 1/2 tsp haldi, salt to taste & 1/2 tsp red chilli pwdr and cook till the tomato reduces to a thick paste. Add a good pinch of garam masala and and a tbsp of cream and cook till the masala leaves oil and becomes a deep rich red color. Then add water to create a very thin gravy. When ready to serve…. Heat gravy, add koftas and simmer for 2 minutes….so that the koftas can soak up the gravy and heat through. Do not overcook or you might break the delicate koftas! Serve with soft rotis or jeera rice.
Source: Anita Aunty
Koftas being made in Appe Pan
PS: For more ideas on how you can use the wonderful appe pan, you can go to the post…
Creative uses of the Appe Pan
To purchase Appe Pan online, you can visit the link below…
