Recipe for World Vegetarian Day: Paneer dal kofte, dum anari sauce, methi paratha

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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.

Ingredients Amount
Paneer 400 grams
Channa dal 0.5 cup
Ginger, grated 2 tbsp
Green chili, chopped 1 tbsp
Cilantro leaves, chopped 2 tbsp
Pomegranate seeds 2 tbsp
Salt to taste
Yellow chilli powder 1 teaspoon
Corn flour 2 tbsp
Garam Masala powder 1 teaspoon
Cheese 0.5 cup
Refined oil for frying

Ingredients for the sauce:

Ingredients Amount
Makhni tomato 1000 ml
B Natural Pomegranate Juice 500 ml
Darling 1 tbsp
Red chilli powder 1 teaspoon
Kasuri Methi 2 teaspoons
Garlic paste with ginger 1 tbsp
Cream 2 tbsp
Ghee 2 tbsp
Salt to taste

Ingredients for methi paratha:

Ingredients Amount
Multimil flour 1.5 cups
Salt To taste
Ghee 2 tbsp
Methi 1 teaspoon
Ajwain 1 teaspoon

Method:

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)

Advantages:

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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