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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, remove in a serving platter and place the koftas in it. Sprinkle crushed kasoori methi. 

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









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