Yesterday after visiting Padma’s blog I decided to prepare stuffed parathas. So I asked my son to buy some paneer. My son insisted that I prepare Naan and malai kofta instead of parathas. I learnt the basic method for Naan and Malai kofta from Tarla Dalal’s cook book. Over the years I have made lot of changes in the recipe to suit our taste.Unlike the naans we get in hotels, home made ones are supersoft and not rubbery. Thanks to Tarla Dalal, I have learnt a lot of dishes from North India! 🙂
- Maida – 2 cups
- Milk – 3/4 cup approximately
- Curd – 1 table spoon
- Baking powder – 1 level teaspoon
- Salt 1/2 teaspoon
- Sugar 1 tablespoon
- Freshcream – 1 tablespoon
- Ghee – 2 teaspoons
- In a large bowl take the maida, add salt, sugar and fresh cream. Rub the cream into the flour.
- Make a well in center, add baking powder and curds and leave for 2 minutes.
- Mix the flour with curds and make a soft dough by adding required amount of milk.
- Add the ghee and mix well. cover with a wet cloth and leave to ferment for 6 to 8 hours.
- Divide the dough into eight balls and roll into desired shape using a little flour.
- Cook both sides of the Naan in a tawa on a medium flame.
- Serve with malaikofta or any other subzi of your choice.
For the gravy
- Tomato paste – 1 cup
- Onion – 1 large
- Garam masala powder – 1 teaspoon
- Coconut – 1 tablespoon
- Khus khus – 1 teaspoon
- Ginger – 1/4 inch
- Garlic – 2 pods (optional)
- Turmeric powder 1/4 teaspoon
- Redchilli powder – 1 teaspoon(adjust as per taste)
- Cashew – 6 nos
- Salt to taste
- Ghee – 2 teaspoons
- Fresh cream – 1 table spoon
- Soak Khus khus in 1 table spoon warm water. Grind all ingredients except ghee and cream to a fine paste adding a little water.
- Heat ghee in a pan and saute the paste on a medium flame. Cover and cook for 3 minutes to avoid spilling, till the raw smell goes.
- Pour into individual serving bowls and add little cream to each serving.
For the koftas
- Paneer – 200 grams(grated)
- Maida – 1/2 cup
- Baking powder – 1/4 teaspoon
- Grated carrot – 1 cup
- Finely chopped Onion – 1/2 cup
- Finely chopped coriander leaves – 2 twigs
- Salt to taste.
- Oil for deep frying
- Mix all ingredients except oil. You may not require water to form the dough.
- Divide the dough into 1 inch balls. Heat oil in a kadai and fry the balls in medium flame till done.
- Serve with the gravy. You can soak in hot gravy or serve separately as per your taste.
These paneer balls are great snack as I have added a lot of vegetables to it.