Peach and Paan Koftas in Korma Sauce Recipe

 
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Peach and Paan Koftas in Korma Sauce
  • Chef: Ajay Chopra
  • Recipe Servings: 3
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Beautiful betel leaves are wrapped around juicy peaches stuffed with a melange of spices and nuts to render a spell binding aroma. Its ecstatic taste will linger on in your senses.

Ingredients of Peach and Paan Koftas in Korma Sauce

  • 2 peaches
  • 4 betel leaves (paan ke patte)
  • 1 1/2 cups grated cottage cheese
  • 1/2 cup sugar
  • 3-4 green cardamoms
  • Salt to taste
  • 1/2 tsp green cardamom powder
  • 1/2 tsp finely chopped ginger
  • 2 green chillies, finely chopped
  • Crushed black peppercorns to taste
  • 1 Tbsp cornflour
  • Olive oil for deep-frying
  • A fresh coriander sprig for garnishing
  • Red chilli powder for sprinkling
  • For the korma sauce
  • 5 Tbsp ghee
  • 3 green cardamoms
  • 5-6 cloves
  • 1 inch cinnamon
  • 2 bay leaves
  • 2 black cardamoms
  • 7-8 black peppercorns
  • 2 medium onions, sliced
  • 1 Tbsp ginger-garlic paste
  • 2 green chillies, finely chopped
  • 1 Tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 3/4 cup yogurt
  • 2 Tbsp garam masala powder
  • 2 Tbsp cashewnut-melon seed paste
  • 2 Tbsp almond paste
  • 2 Tbsp fresh cream

How to Make Peach and Paan Koftas in Korma Sauce

  • 1.Cut peaches into halves and de-seed them
  • 2.Heat sufficient water in a deep non-stick pan.
  • 3.Add sugar and broken cardamoms, cover and bring to a boil.
  • 4.Take cottage cheese in a bowl.
  • 5.Add salt, cardamom powder, ginger, green chillies and crushed peppercorns, mix well.
  • 6.Blanch betel leaves in sugar syrup for a minute, remove and set aside.
  • 7.Blanch peaches in sugar syrup for a minute, remove and set aside.
  • 8.Place blanched betel leaves on the worktop.
  • 9.Put a blanched peach half on each and stuff with the cottage cheese mixture.
  • 10.Invert the stuffed peach and fold the betel leaves sealing the stuffed peaches.
  • 11.Add cornflour to the leftover cottage cheese mixture and mix well.
  • 12.Divide the mixture into large equal portions and make a dent in the centre.
  • 13.Place the peach-stuffed betel leaves in it and shape them into large balls or koftas.
  • 14.Heat sufficient olive oil in a kadahi.
  • 15.Deep-fry koftas on medium heat till golden.
  • 16.Drain on an absorbent paper.
  • For korma sauce:
  • 1.Heat ghee in a non-stick pan.
  • 2.Add green cardamoms, cloves, cinnamon, bay leaves, black cardamoms and peppercorns, saute till fragrant.
  • 3.Add onions and saute till they turn golden.
  • 4.Add ginger-garlic paste, mix and add 1 tablespoon water.
  • 5.Mix well and saute for a couple of minutes.
  • 6.Add green chillies, coriander powder, turmeric powder, mix well and saute for 3 minutes.
  • 7.Add yogurt and stir continuously.
  • 8.Cook for 2-3 minutes.
  • 9.Add garam masala powder and mix well.
  • 10.Add 1 cup water, stir to mix and cook for 2-3 minutes.
  • 11.Add cashewnut-melon seeds paste and mix.
  • 12.Add almond paste, mix and let it simmer for 3-4 minutes.
  • 13.Strain the korma sauce and transfer back into a pan on heat.
  • 14.Bring to a boil and add cream, mix and simmer for 3-4 minutes.
  • 15.Cut koftas into halves.
  • 16.Pour some of the korma sauce in a serving dish.
  • 17.Place the koftas halves on it and pour the remaining korma sauce on them.
  • 18.Garnish with coriander sprig, sprinkle red chilli powder on top and serve hot.

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