Peach and paan koftas curry in Korma sauce

Name: Peach and paan koftas curry in Korma sauce
Cuisine: Indian
Ingredients: 2 Peaches.2; 4 Paan ke patte/ betel leaves; 1& !/2 cup Grated cottage cheese; 1/2 cup Sugar; 1/2 tsp Green cardamom powder; 1 tsp finely chopped ginger; 1 tbsp Cornflour; as needed Oil for frying; 4 tbsp For the Korma sauce ghee; 2 Green cardamom; 4 cloves; 1 inch Cinnamon; 5 Black pepper corn; 2 Onion sliced; 1 tbsp Ginger garlic paste; 2 Green chilli finely chopped; 1 tbsp Corrinder Powder; 1/2 tsp Turmeric powder; 3/4 cup Yougurt; 1 tbsp garam masala; 2 tbsp Kaju/ cashew melon paste; 2 tbsp Fresh cream; to taste Salt; as needed For garnish corrinder leaves,cream

Nivedita Sehgal @cook_8060506

#dussehra Mega Dussehra recipe

Nivedita Sehgal @cook_8060506

#dussehra Mega Dussehra recipe

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Ingredients

2Peaches.2
4Paan ke patte/ betel leaves
1& !/2 cupGrated cottage cheese
1/2 cupSugar
1/2 tspGreen cardamom powder
1 tspfinely chopped ginger
1 tbspCornflour
as neededOil for frying
4 tbspFor the Korma sauce ghee
2Green cardamom
4cloves
1 inchCinnamon
5Black pepper corn
2Onion sliced
1 tbspGinger garlic paste
2Green chilli finely chopped
1 tbspCorrinder Powder
1/2 tspTurmeric powder
3/4 cupYougurt
1 tbspgaram masala
2 tbspKaju/ cashew melon paste
2 tbspFresh cream
to tasteSalt
as neededFor garnish corrinder leaves,cream

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Steps

1

Cut peaches into halves and deseed them
2

Heat sufficient water in a deep non stick pan add sugar and cardamom cover and bring to a boil blanch betel leaves in sugar syrup for a minute remove and set aside blanch peaches in a sugar for a minute remove and set aside
3

Take cottage cheese in a bowl add cardamom powder, ginger, green chillies and salt mix well
4

Place blanched betel leaves on the work top
5

Put a blanched peach half on each and stuff with the cottage cheese mixture
6

Invert the stuffed peach and fold the betel leaves sealing the stuffed peaches
7

Add cornflour to the left over cottage cheese mixture and mix well divide the mixture.into large equal portions and make a dent in the centre
8

Place the peach stuffed betel leaves in it and shape them into the large balls or koftas
9

Deep fry koftas on medium heat till they turn golden
10

For sauce-heat ghee in a non-stick pan add whole masala soute till fragrant
11

Add onions and saute till they turn golden add ginger garlic paste and soute for a couple of minutes add green chilli, corrinder Powder, turmeric powder and mix well add yoghurt and stir continuously add garam masala and mix well add 1cup water stir to mix and cook for 2.3 minutes
12

Add kaju melon paste and mix and let it simmer for 3.4minutes
13

Strain the sauce and transfer back into a pan on heat bring to boil and add cream mix and simmer for 3.4minutes
14

Cut koftas into halves.pour.some of the sauce in a serving dish
15

Place the koftas halves on it and pour the remaining sauce on them
16

Garnish with cream and coriander leaves