Butter Naan With Paneer Kofta Curry

My sister & BIL had come for the weekend. My sister ask me to cook some other north indian dishes. So thought to make something special which i have'nt posted in my blog :) So i made this dish.

Butter naan is my first tried recipe in my college days. Now a days i am more addicted to my blog. I am always thinking about what new to put in it. Sometimes i feel guilty becoz of my addiction to blogging. I feel why am I so much involved in this, but the next moment I think about which all recipes i have not added :). Thanks to my husband and my little son's support in whatever I do.

Naan is like chapati, here it is called indian bread. It is made of maida.(plain flour)In indian restaurants they are cooked in a tandoor ( oven ) . You will get more info about naan in Wiki. I make it in a wok (Kadai). It comes out like naan. Then i thought as to what to make for the gravy as a curry dish. I like Paneer very much and so does my sister !!! So checked out in Tarla dalal's recipe book and found Paneer Kofta Curry. I felt this was a suitable combination...I added a few extra ingredients (my own additions) . Everyone njoyed the evening with a Monopoly game , a wonderful dinner and ended it with watching a movie.

Ingredients

- Butter Naan

• Maida / Plain Flour - 6 cups
• Milk - 1 cup
• Curds / Yogurt - 1 cup
• Baking Powder a pinch
• Salt to taste
• Sugar a pinch

Method

• Mix all the above ingredients. Knead the dough for atleast 5 minutes, close & keep it for 5 to 6 hrs
• Knead again & divide the dough into 10 medium size balls.
• Roll out into dough & make a ovel or round shape with the help of flour.
• Cook them on a kadai / wok. Fry on both the sides.
• Remove naan from the kadai & brush with the butter and serve.
• Repeat for the remaining dough balls.
  

Ingredients

- For the koftas

• 1 cup Panner (Cottage Cheese) grated
• 1 tbsp Maida / plain flour
• A pinch baking powder
• 2 green chillies, chopped
• 2 tbsp coriander chopped
• Salt to taste
  

For the gravy

• 4 tomatoes
• 1/2 cup Milk
• 1/4 cup cream
• 1 tbsn kasuri methi
• 1 tbsn oil
• 2 tsp Kitchen King Masala

To be ground into a paste

• 1/4 onions
• 2 garlic cloves
• 2 tbsn cashews, soaked
• 2 green chillies
• 2 dry red chillies
• 2 tsp coriander seeds / dhania
• 1 tsp cumin seeds / jeera
• A small piece ginger
• 2 cloves / laung
• 1" cinnamon stick / dalchini
  

For the garnish

• 2 tbspn chopped coriander leaves

Method

For the koftas

• Mix panner, maida, baking powder, chillies, coriander & salt. Make a doughShape into small rounds and place them on a greased microwave safe plate. HIGH for 45 seconds and keep aside or deep oil fry.

For the gravy

• Pierce the tomatoes. Place in a microwave safe dish bowl. Cook for 4 to 5 minutes
• Blend the tomatoes to a smooth Puree. Keep aside
• Heat oil in a wok / pan. Add ground paste stir for few minutes. Add tomato puree stirring for 5 minutes. Add kitchen king masala powder, milk, cream, kasuri methi & Salt Stir. Boil for few minutes. Remove from the flame.

How to proceed

• Just before serving add the koftas to the gravy.
• Serve hot garnished with the coriander