Healthy Recipe of Nakli Anda Curry

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Before you jump to Nakli Anda Curry recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Explanations Why Eating Apples Is Good.

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We hope you got insight from reading it, now let’s go back to nakli anda curry recipe. To cook nakli anda curry you only need 24 ingredients and 30 steps. Here is how you achieve it.

The ingredients needed to make Nakli Anda Curry:

1. Prepare 150 gms Paneer
2. Take 100 gms Chana Dal (Split bengal gram)
3. Use 3 tablespoons flour
4. Prepare 1 inch piece long ginger
5. Prepare 3 green chillies
6. Get 2 tomatoes
7. Use 1 tablespoon cashews
8. Use 1 tablespoon white sesame seeds
9. Use 1 + 1/4 teaspoon cumin seeds
10. You need 1/4 teaspoon celery seeds
11. Prepare 1 bay leaf
12. Take 4 pinches asafoetida
13. You need 1.5 teaspoon Kashmiri red chilli powder
14. You need 2 teaspoons cumin powder
15. You need 1 teaspoon Turmeric powder
16. Use 1 teaspoon red chilli powder
17. You need 2 dry red chillies
18. Take 2 teaspoons garam masala powder
19. Take 1 tablespoon fresh cream
20. Prepare 1/2 teaspoon kasuri methi powder
21. Prepare as per taste Salt
22. Prepare as per taste Sugar
23. Get 1/2 tablespoon ghee
24. You need 2 Tablespoons vegetable oil

Instructions to make Nakli Anda Curry:

1. Dry roast 1 teaspoon of cumin seeds & dry red chillies together and then grind them into a fine powder
2. Make a paste out of ginger & green chillies
3. Make a fine paste out of tomatoes, cashews & white sesame seeds together
4. Soak the chana dal into lukewarm water for 1/2 an hour and then drain the water & boil the dal in fresh water until the dal is tender
5. Once the dal is boiled drain the water & save it for later use. Then make a smooth paste out of the boiled dal. Add some reserved boiling water into the dal while grinding for making sure the paste is smooth enough
6. Heat 2 teaspoon of ghee & 1 teaspoon of oil together in a pan
7. Add 2 pinches of asafoetida & 1 teaspoon of ginger-green chilli paste into the pan
8. Saute for a while & then add the dal paste
9. Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, salt and sugar to taste
10. Cook for few minutes until the mixture becomes dry
11. Add 1 teaspoon of roasted spice powder & 1/2 teaspoon of garam masala powder. Mix well & turn off the flame
12. Mash the paneer very well
13. Add about 1.5 table spoon of flour, 1 teaspoon of ginger-green chilli paste, 1/2 teaspoon of cumin powder, 2 pinches of garam masala powder, 2 pinches of roasted spice powder and some salt (be careful, don't put too much salt as in every step we are going to use some amount of salt) into the paneer and mix everything very well
14. Make some balls out of both the dal & paneer mixture
15. Take one paneer ball at a time, fatten in between your palms and then put one chana dal ball on top
16. Gather the flatten paneer ball from all sides around the chana dal ball & secure it with gentle pressure. Make sure to give it a oval shape
17. Roll the balls into the remaining flour & dust off the excess flour
18. Keeping 2 teaspoons of oil aside heat the remaining & fry the oval koftas into the oil until they are light golden brown in colour
19. Now heat remaining ghee & oil together in a pan
20. Add cumin seeds, celery seeds, bay leaf & remaining 2 pinches of asafoetida into the pan
21. Saute for a while and then add the remaining ginger-green chilli paste
22. Saute for few seconds & then add the tomato-cashew-sesame paste
23. Add the remaining turmeric powder, cumin powder, red chilli powder, some salt and some sugar
24. Add the kashmiri red chilli powder as well
25. Cook for a couple of minutes & then add sufficient amount of water (including the remaining boiling water that was kept after the dal was boiled) to make the gravy
26. Once the water starts to boil cover the pan & let it sit on medium flame until the gravy is thick
27. Once the gravy is thick add the fresh cream & cook on low flame for a couple of minutes
28. Then add the fried koftas & cook on low flame for another couple of minutes
29. Lastly mix the kasuri methi powder, remaining roasted spice powder & garam masala powder and turn off the flame
30. The nakli Anda curry is absolutely ready to serve now. You may cut the koftas into two halves before serving them for a better look

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