Encouraging people all over the world to become vegetarians for a day, or maybe for life, World Vegetarian Day is celebrated every year on October 1 and to make the most of it we’ve come up with a mouthwatering recipe from paneer dal kofte with dum anari sauce and methi paratha. If you swear by the health benefits of vegetarianism, this recipe for paneer dal kofte with dum anari sauce and methi paratha is sure to add a nutritional touch to your diet.
According to a clinical study published in the Journal of the American Heart Association, postmenopausal women who consumed a plant-based diet had a lower risk of sudden death, cardiovascular infection, and dementia-related death than women who ate less vegetable protein. Several other studies have indicated a switch to vegetarian and as we finish this week of work we have decided to give your health a chance with this recipe of paneer dal kofte with dum anari sauce and methi paratha for 4 people.
|Channa dal||0.5 cup|
|Ginger, grated||2 tbsp|
|Green chili, chopped||1 tbsp|
|Cilantro leaves, chopped||2 tbsp|
|Pomegranate seeds||2 tbsp|
|Yellow chilli powder||1 teaspoon|
|Corn flour||2 tbsp|
|Garam Masala powder||1 teaspoon|
|Refined oil||for frying|
Ingredients for the sauce:
|Makhni tomato||1000 ml|
|B Natural Pomegranate Juice||500 ml|
|Red chilli powder||1 teaspoon|
|Kasuri Methi||2 teaspoons|
|Garlic paste with ginger||1 tbsp|
Ingredients for methi paratha:
|Multimil flour||1.5 cups|
Schana dal oak for 1 hour, then boil it until al dente. Grind the paneer and chana dal with 10 g each of ginger and green pepper and set aside.
Sprinkle with salt, yellow chili powder, garam masala powder and corn flour and knead well. Now prepare a stuffing with grated ginger, chopped green chili, chopped coriander leaves, grated cheese and pomegranate seeds.
Roll out into teardrop-shaped koftas and stuff with the stuffing made above. Fry the koftas and drain them on an absorbent paper towel. Now heat a saucepan with a heavy base and pour the garlic and ginger paste into it.
Brown over low heat. Pour in the makhni sauce and sprinkle with salt, red pepper powder and add honey to adjust the acidity. When the sauce is simmering over low heat, add the reduced pomegranate juice and finish with the cream and ghee.
Serve the koftas with a makhni dum anari sauce and methi parathas. For the parathas, knead all the ingredients well until you get a smooth dough. Leave to rest for a while. Cook the parathas on a hot griddle, sprinkling them with ghee. Serve hot.
(Recipe: ITC Hotel Chef Kusha Mathur)
Paneer or cottage cheese is packed with good fats and milk protein and helps build a strong immune system which is everyone’s top priority right now in the midst of the Covid-19 pandemic, helps normal digestive system function and builds better bones and teeth thanks to its rich calcium content. It is not only an essential component in weight loss programs but it is also an ideal food for diabetic patients and reduces the risk of cancer.
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