For centuries the royal kitchens of Patiala have satiated the taste buds of rulers, with closely guarded culinary secrets. The dishes, cooked over slow fire, using heavy utensils, were not only different, but tasted robust and rustic.
This recipe revives the glory of the bygone years.
Paneer Aloobukhara kofta
Ingredients:
50 gms dried plums soaked and pitted
200 gms paneer
20 gms ginger finely chopped
20 gms garlic finely chopped
50 gms oil
2 gms green cardamom
1 gms black cardamom
1 gms cloves
100 gms tomato
200 gms onions
20 gms salt
2 gms cloves powder
2 gms green cardamom
5 gms turmeric powder
5 gms red chilli powder
5 gms fennel seeds powder
5 gms roasted cumin powder
100 gms yoghurt
20 gms whole wheat flour
10 gms coriander leaves
Step 1
Grind onions in a mixer. Add ginger, garlic and grind to a smooth paste. Heat oil in non-stick pan and add green cardamoms, cloves, onion-ginger-garlic paste and sauté till light golden.
Step 2
Roughly chop tomatoes and grind to puree. To make the koftas, add a little salt, clove powder and green cardamom powder to the mashed paneer and mix well. Divide this into eight equal portions.
Step 3
Take one portion in your dampened palm and spread a little. Place a aloo bukhara in the centre and enclose it completely and shape into a round kofta. Make more kofta in the similar manner.
Step 4
Deep fry them and keep them aside. When the paste in the pan becomes golden, add tomato puree and sauté till oil separates. Add turmeric powder, red chilli powder, red chilli powder, fennel powder, roasted cumin powder and mix. Add yoghurt and stir well. Mix the whole wheat flour with ¼ cup water to make a smooth mixture.
Step 5
Add salt to the gravy in the pan along with 2 cups water and mix well. When it comes to a boil, add the paneer koftas, cover and cook till the kofta is completely simmered in the gravy. Take care not to overcook. Drain the koftas and place in a serving bowl.
Step 6
Strain the gravy through a thick sieve, pressing the residue to extract all the flavours. Put the strained gravy back into the pan and heat. Add the flour mixture, mix well and cook till the gravy thickens to the desired consistency. Pour the gravy over the koftas and serve hot. Garnish it with chopped coriander leaves.
