Paneer (Indian Cottage Cheese) Kofta Curry

INGREDIENTS:

1. Paneer 200 grams, grated
2. Potato 1 large, boiled 
3. All-purpose Flour 2 tbsp
4. Ginger, 1 inch grated
5. Green Chilis 1-2 finely chopped
6. Coriander Leaves chopped 1-2 tbsp
7. Salt to taste
8. Sugar 1/2 tsp
9. Cumin Seeds 1 tsp
10. Onion 1 paste
11. Ginger-Garlic Paste 1 tbsp
12. Tomato 1 pureed
13. Cashew Paste 2 tbsp
14. Red Chili Powder 1 tsp
15. Turmeric Powder 1/2 tsp
16. Coriander Powder 1 tsp
17. Kasoori Methi 1 tsp
18. Oil

METHOD:

Serving Size: 4-5

Mash the potatoes very smooth. Add the grated paneer, all-purpose flour, ginger, green chilis, salt, and coriander leaves. Mix gently and shape into small balls. Shallow-fry or deep-fry the koftas until light golden. 

Heat 2 tablespoons of oil in a pan and add the cumin seeds. Once they begin to crackle, stir in the onion paste and the ginger-garlic paste and sauté until the raw aroma disappears.

Add tomato puree and the dry spice powders. Cook till the oil separates. Add the cashew paste and 1 cup of hot water. Simmer for 5-6 minutes. 

Once the gravy thickens slightly, transfer it to a serving dish and gently arrange the koftas in it. Finish by sprinkling crushed kasoori methi over the top.

Serve paneer kofta with steamed rice or jeera rice, naan or paratha and cucumber raita.