Crafting the Kofta
The journey to creating the Hazelnut Kofta begins with the kofta itself, a delightful blend of paneer, khoya, and aromatic spices. Start by grating 200g
of paneer and 5g of khoya. Combine these with 80g of finely chopped ginger, 4g of finely chopped green chilies, 2g of crushed hazelnuts, and 1g of chopped fried raisins. Incorporate 3g of white bread crumbs and 2g of cornflour for binding. Mix all ingredients gently until they are combined evenly. For the outer layer, mix 200g of grated paneer with 3g of white breadcrumbs and 2g of cornflour. Knead the paneer and khoya mixture until it becomes smooth. Fill the paneer mixture with the stuffing and seal them into smooth balls. Roll these kofta balls in 40g of crushed hazelnuts to ensure they are fully coated. Deep fry these koftas at 160–170°C until they turn golden brown. These deep-fried koftas add a layer of crispiness and a satisfying crunch that beautifully contrasts with the soft interior, enriched by the khoya and fragrant spices.
Yakhni Gravy Preparation
The heart of this dish lies in the yakhni gravy, a velvety concoction that complements the koftas perfectly. Start by preparing the yakhni paste. In this step, you will need 80g of fried onions, 15g of fried garlic paste, 2g of cinnamon, 2g of green cardamom, 15g of red chili powder, 2g of cloves, 1g of star anise, 5g of meat masala, 15g of cardamom powder, 15g of jeera powder, 2g of dry ginger powder, 3g of saunf powder, 3g of chaat masala, 1g of mint powder, 15g of mace powder, 2g of black cardamom, and 5g of salt. Grind all these ingredients into a smooth paste. In the meantime, whisk 300g of curd. Cook the curd on low heat, then add the prepared spices. Cook the curd and spices together to infuse the flavors. For additional richness, add 30g of ghee and 30g of grated Parmesan cheese. The result is a yakhni gravy that provides a creamy base. Its preparation is essential for imparting a unique taste and rich texture that ties the entire dish together.
Assembly and Plating
To assemble the dish, the koftas, with their crispy hazelnut crusts, are gently added into the flavorful yakhni gravy. The gravy's depth and richness, enhanced by the spices, complements the mild taste of the paneer-based koftas. A final flourish of chopped fried hazelnuts (2g) and a sprinkle of grated Parmesan cheese (30g) enhances the visual appeal and adds an extra layer of flavor. Before serving, garnish with fresh herbs. The combination of textures – the koftas' outer crispness contrasting with the creamy gravy and the nutty notes – creates an experience that's both comforting and elevated. The dish celebrates traditional flavors with a modern twist, showcasing the harmonious blend of textures and tastes. This meticulous approach and thoughtful ingredient selection create a complete culinary experience, ideal for special occasions.
