I wrote in another post about my love for the Great British Bake Off. One of my favorite contestants ever is a woman named Chetna Makan. She would infuse her bakes with really interesting spices, mainly Indian influences.
Something that I found out when I initially went gluten free is that Indian food is almost universally gluten free. Of course, delicious things such as naan bread are not, but the dishes themselves are almost always 100% gluten free or can be modified to be gluten free. Montreal has an amazing Indian food scene. I occasionally (often) will space out dreaming about my favorite restaurants in Montreal, that I will go to immediately as soon as my green card is granted.
I was looking around the internet to see what Chetna was up to since Bake Off and came across her youtube channel. She weekly updates a video and this recipe caught my eye. I made a couple of changes, but minor ones. The outcome was delicious, and I hope you will give this a try.
- For Koftas:
- 275 g Paneer (see note for homemade paneer)
- 2 tbsp corn flour
- 1 tsp chili powder
- 1 tsp salt
- 2 boiled potatoes
- Oil for frying
- For sauce:
- 1 can diced tomatoes
- 1 medium onion
- 1 tbsp oil (I used sunflower)
- 1 tsp cardamom seeds
- 1 cinnamon stick
- 3 garlic cloves - grated or minced
- 1 tsp turmeric
- 1 tsp garam masala
- 2 tsp cardamom powder
- 1/2 tsp chili powder
- 3/4 tsp salt
- Half and half or cream
- Step 1 To make the koftas, grate the paneer or mash into chunks with your hands in a bowl. Add the boiled potatoes, salt, chili powder, and corn flour. Form into balls and set aside.
- Step 2 Heat your oil on a medium heat and add the koftas. Fry until golden and remove and set aside.
- Step 3 In a pan, add tbsp oil and allow to heat. Add your cardamom seeds and cinnamon stick.
- Step 4 Add onion and allow to cook until it is golden.
- Step 5 Add the garlic and cook until the rawness is gone from the garlic.
- Step 6 Add the tomatoes, and fill half of the can with water and pour into the pan.
- Step 7 Cook on medium heat and covered for 15 minutes.
- Step 8 Remove cover, add remaining spices, and 100 ml more water.
- Step 9 Place cover back on and cook for 10 more minutes.
- Step 10 Remove lid, add either 4 tbsp of half and half or 2 tbsp of cream.
- Step 11 Add the koftas back into the gravy and allow them to soften. Put in a serving dish and serve immediately. Garnish with coriander or cilantro.
- Step 12 *If you cannot find paneer in the store, purchase whole milk. 1.5 cups of whole milk will give you 275g of paneer. Bring the whole milk to a boil and use the juice of three lemons. This will allow the milk to curdle. Turn off the heat at this point and stir for 3 minutes. Place a cheesecloth in a strainer in the sink and pour the milk into the cloth. Drain the liquid from the cloth and wrap the cheese in the cloth into a ball. Place something heavy on the cheese and let it sit in the sink for 30 minutes. Then place the cheese in the fridge for at least 2 hours, it is best if it is left overnight. For Chetna’s page, see here.