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Nakli Anda Curry
Nakli Anda Curry

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We hope you got benefit from reading it, now let’s go back to nakli anda curry recipe. To make nakli anda curry you need 24 ingredients and 30 steps. Here is how you do that.

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