Indian Cottage Cheese (Paneer) Malai Kofta

 INGREDIENTS:

1. Cottage Cheese (Paneer) 250-grams crumbled
2. Potato 2 boiled and mashed
3. All-Purpose Flour 2 tbsp
4. Coriander Leaves 2-3 tbsp chopped
5. Red Chili Powder 2 tsp
6. Coriander Powder 2 tsp
7. Green Chilis 2-3 finely chopped
8. Tomato 1 (smooth paste)
9. Ginger Paste 1 tbsp
10. Turmeric Powder 1 tsp
11. Garam Masala Powder 1 tsp
12. Sugar 1 tsp 
13. Salt as required
14. Kasoori Methi 1 tsp
15. Full Fat Cream 1/4th cup
16. Cashew Paste 2 tbsp
17. Oil for deep frying
18. Red Chili 2 
19. Bay Leaves 1-2
20. Green Cardamom 2-3

METHOD:

Serving Size: 3-4

Take crumbled paneer and mashed potatoes in a mixing bowl. To this add all-purpose flour, coriander leaves, green chilis, 1 tsp red chili powder, 1 tsp coriander powder, 1/2 tsp sugar

and salt as needed.

Mix everything well and make small balls.  Keep them aside. Deep-fry the kofta balls on a low flame until golden. Remove and set aside.

Heat 2 tbsp of oil in a wok. Add bay leaves, red chili and cardamom. Once they sizzle, add tomato and ginger paste. Sauté for 2 minutes. 

Add red chili powder, turmeric powder, coriander powder, garam masala powder, salt and 1/2 tsp sugar.

Cook until the oil separates. Now add 2 cups of hot water and let the gravy boil. Add the kofta balls to the gravy and cook for 2-3 minutes.

If you prefer koftas to be on the crispier side, then add gravy on top only before serving.

Add cashew paste and kasoori methi and give a mix. Drizzle cream on top.

Serve paneer malai kofta with naan or rice.