Kathal paneer kofta curry or raw jackfruit and cottage cheese balls in gravy.
Gravy is rich creamy and delicious without cashew nuts or almond. Only nutritious melon seeds are used to thickened the gravy.
Low calorie and protein, vitamins and mineral rich melon seeds are not only excellent for thickened the gravy but also enhance the taste.
Melons derive their rich colour from beta carotin, which is good for eye.Dried melon seeds contain unsaturated fats and fibers. Watermelon seeds are rich in lysine, which can work wonders for diabetics.
Summers are here! And if there is one thing we can be thankful for in this scorching weather, it would have to be all the delicious fruits the season brings with it. A variety of Melons are seen at this time of the year, being sold by fruit vendors across the country at local vegetable markets.
Summer melons, be it musk melon, watermelon or honey dew melon, are packed with a dozen health benefits. But while relishing on the juicy flesh, have you been discarding the seeds laden with nutrition and health benefits? According to Healing Foods, it strongly recommends loading up on these miniature nutritional bombs you have ignored all your life. It notes, “Eat the seeds: The dried seeds contain unsaturated fats and fibers, makes nutritious addition to savoury dishes”.
Macrobiotic Nutritionist and Health Practitioner, Shilpa Arora says, “Everything begins with the seeds. These are living foods that give each cell in our body a renewed energy. All seeds are loaded with enzymes that aid digestion and absorption. In fact they have more enzymes than the actual fruit in the concentrated form.”
She goes on to say, “Summer melon seeds are great source of energy like magnesium, which is vital for a healthy heart. It is great for diabetics as it is loaded with essential amino acids like lysine and tryptophan. Melon seeds also provide a wonderful cure for insomnia because tryptophan induces relaxation and sleep.”
To read more about health benefits of melon seeds click here.
You may like some more kofta recipe on this blog.
1. Methi paneer kofta in palak gravy or fenugreek and cottage cheese balls in spinach gravy
2. Paneer kala chana kofta curry
4. Matar kofta
6. Soya kofta
7. Malai kofta
Monday again and this week’s 198 #Foodiemonday bloghop theme is Eid With Foodies.
My contribution is this delicious and easy to make kathal paneer kofta curry or raw jackfruit and cottage cheese balls in gravy. You can use your appe pan to fry the kofta in less oil. Fresh cream can be added in the gravy, I didn’t. If you don’t have melon seeds then you can use cashew nuts or almond or poppy seeds paste instead of melon seeds.
Recipe
For kofta
Kathal or jackfruit – 250 gram, boiled
Paneer or cottage cheese – 1 cup, crumbled
Besan or chickpea flour – 2 tablespoon
Salt to taste
Ginger – 1 inch piece, grated
Green chilli – 1 – 2, finely chopped
Bhaja moshla or roasted mixed spice powder – 1 teaspoon, get a recipe here
https://batterupwithsujata.wordpress.com/2018/03/18/roasted-mixed-spice-powder-or-bhaja-moshla/
Cumin powder – 1 teaspoon
Garam masala powder – 1/2 teaspoon
For gravy
Onion – 2, medium
Garlic – 4 – 5
Ginger – 1 inch piece
Tomato – 2, large
Green cardamom – 3
Clove – 3
Cinnamon – 1 inch piece
Salt to taste
Sugar – 1/2 teaspoon
Melon seeds – 3 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Slit green chilli – 2, optional
Oil – 3 – 4 tablespoon
Water – 2 cup
Method
1. Soak the melon seeds in warm water for 15 minutes.
2. Grind onions, garlic and ginger into smooth paste.
3. Grind tomatoes, green cardamom, cinnamon, cloves and melon seeds separately.
4. Mash the crumbled paneer or cottage cheese well to make smooth.
5. Squeeze the water of boiled kathal or jackfruit.
6. Mix with mashed paneer, besan or chickpea flour, salt, grated ginger, chopped green chilli, bhaja moshla or roasted mixed spice powder, cumin powder and garam masala powder.
7. Mix everything well and make small balls.
8. Heat oil in a pan. Fry the balls till golden brown from all the sides. Place the fried balls on a paper towel. If you want, you can use appe pan to fry the kofta in less oil. Or use your air frier to make kofta balls brown.
9. In the same oil fry onion, garlic and ginger paste till onion mixture starts to change it’s colour.
10. Now add ground tomatoes, green cardamom, cinnamon, cloves and melon seeds paste.
11. Saute and add salt, sugar, cumin powder, coriander powder, turmeric powder, garam masala powder and kashmiri red chilli powder.
12. Saute till oil leaves the sides. Add water and 2 slit green chilli. Let it boil.
13. When it starts to rolling boil reduce the heat. Cook on simmer for 15 – 20 minutes.
14. Add fried kofta and cook for 2 minutes more.
15. You can add 1 – 2 tablespoon cream if you want. Remove from heat.
16. Garnish with cilantro or coriander leaves.
Serve hot with steamed rice, roti, paratha, naan, puri pulao, jeera rice, fried rice or any bread.
Notes
1. Cashew nuts, almond or poppy seeds paste can be used instead of melon seeds.
2. You can use your appe pan or air frier to fry the kofta in less oil.
3. Use chilli according to your taste.
f you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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