As the name itself suggests, Naram Dil means soft heart. This delicious kebab has got the freshness of dill and sweetness of cranberries as a filling and creamy cashewnut base.
- Paneer 160gms
- dill leaves 2gms
- dried cranberries 2gms
- cornflour 2gms
- gravy 250gms
- Butter 10gms
- cream 20ml
- coriander leaves 2 gms
- Spice powder 2gms
- Roomali Roti 3
STEP 1 : PREPARE THE INGREDIENTS
Roughly chop the dill leaves and dried cranberries and add a pinch of salt and mix well. Mash the paneer with your hands. Make 6 portions. Mould them into round balls.
STEP 2 : MAKE THE KOFTAS
Take one ball, press to make it flat. Stuff with a little of the chopped dill leaves and dried cranberries into the center. After stuffing make into a round ball again and keep aside. Do the same with the rest of the portions. Coat the koftas with corn flour. In a deep pan, Add oil to deep fry and fry the koftas till golden brown. Remove and keep on a paper towel to drain the oil.
STEP 3 : PREPARE THE CURRY
In a saucepan, add the butter and 1 tbsp of cooking oil. Once the butter melts, add the gravy, spice powder and let it boil for 3 minutes. Add a little water to get desired to the consistency. Add in the koftas and cook for a minute. Add 3/4th of the cream and turn the heat off. Add salt to taste.
STEP 4 : HEAT THE ROOMALI ROTIS
Warm up the roti on a hot pan with a drizzle of oil for 2 minutes and keep aside.
STEP 5 : PLATE YOUR DISH
Transfer the kofta curry in a serving dish. Garnish with the rest of the cream and coriander leaves. Serve with roomali rotis. Devour!