Ingredients
:
For Moghlai ball :
1 litre Paneer
400 gm Potatoes (boiled)
6 tspCorn flour
1/2 tsp.chilliginger paste
salt to taste
For
Stuffing :
150 gm Boiled Peas
50gm Khoya /mawa
15 Cashewnuts
1tsp elaichi
12 Pistas
1 tsp salt
Oil for frying
For
Gravy :
50 gm Khoya /mawa
2 Mashed potatoes
500gm Tomato
2 tbsp Ghee or Butter
2 Onion ( finely chopped )
2 cups water
1 tbsp cornflour
1/2 tsp haldi
1 tsp Red Chilli powder
1 tsp. Sugar
1 tsp Salt
For
Masala paste :
2 tsp dhaniya
1 tsp jeera
4 No. Green Chillies
1 small piece Ginger
1/2 Cup pudina
1 Cup Corriander
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Method
:
For Moghlai Ball :
Mash the potatoes & paneer and mixed
it with
potatoes. Add all the ingredients and prepare
smooth ixture. mix khoya, boiled peas and
remaining ingredients and prepare a mixture.
Make small balls from potato mixture and
put the khoya and peas mixture inthe middle
of the balls. Fry in hot oil till golden
brown.
To
Prepare Curry :
Put chopped tomatoes in pressure cooker
and boil for 5 mins, then make puree out
of boiled tomato. Put Ghee/ Butter in frying
pan. Add khoya and onion. Then add masala
paste in to it. When you see ghee on the
top of onion then add mash potato and mix
it well.
After 5 mins add tomato puree with cornflour
in it. add water and boil it for another
five minutes, add remaining ingredents.
To serve :
Put Moghlai ball in bowl and add gravy on
it. Garnished with whipped cream and chopped
corriander on it, Serve hot with pulav or
with paratha and naan.
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