Paneer kofta

Name: Paneer kofta
Total time: 3000 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Paneer grated; 1/2 cup corn flour; 1 tbsp Kashmiri Red Chilli powder; 1/2 tsp turmeric powder; 1/2 tsp cumin powder; 1/2 tsp shahi jeera/ Cumin seeds; 2 Cardamom pod; 1 inch cinnamon stick; 2 bay leaves; 2 tsp Coriander leaves chopped; 2 green chillies; to taste Salt; 1 cup cashew; 1/4 cup almonds; 2 onions chopped; 3 tomato chopped; 2 tsp Ginger; 2 Garlic cloves; 1/2 cup cream; 1 tbsp kasuri methi; 3 tbsp butter; as needed Oil

Krishna N Sahu @cook_26072115

Raipur (C.G.)

#GA4
#week20
#kofta

Krishna N Sahu @cook_26072115

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Ingredients

50 minutes

6 servings

2 cupsPaneer grated
1/2 cupcorn flour
1 tbspKashmiri Red Chilli powder
1/2 tspturmeric powder
1/2 tspcumin powder
1/2 tspshahi jeera/ Cumin seeds
2Cardamom pod
1 inchcinnamon stick
2bay leaves
2 tspCoriander leaves chopped
2green chillies
to tasteSalt
1 cupcashew
1/4 cupalmonds
2onions chopped
3tomato chopped
2 tspGinger
2 Garlic cloves
1/2 cupcream
1 tbspkasuri methi
3 tbspbutter
as neededOil

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Steps

50 minutes

1

In a large mixing bowl, add grated paneer, salt,red chilli powder,corn flour, green chillies, Ginger garlic paste, cumin powder, garam masala, coriander leaves and knead till you get soft dough. Outer cover of kofta balls is ready.
2

Take little amount of dough (lemon size) and make round shape. Flatten it, make a little well in center and place cashew.
3

Seal it from all sides nicely so that they do not splatter while frying. Give it a round shape. Coat the ball with corn flour nicely.
4

Heat oil in a pan. In medium hot oil place 2-3 balls. Cook until they get light brown color. Fry all balls like wise.
5

Heat 1 tbsp butter and add 1 cup onion chopped,1 cup tomato chopped, 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 4 black pepper, almonds, cashew, ginger, garlic, salt and 1 cup water.
6

Cover and boil for 20 minutes or until it softens completely.
7

Cool completely and transfer to a blender. blend to smooth paste.
8

In a large kadai heat 2 tbsp butter and saute 1/2 tsp shahi jeera and Bay leaves.
9

Add 1/4 tsp turmeric, 1 tsp kashmiri chilli powder and coriander leaves.saute slightly until the spices turn aromatic.
10

Add prepared puree and 1 cup water. mix well.
11

Add kasuri methi and 1/2 cup cream and mix until everything is well combined.
12

Now add fried kofta balls to the gravy.
13

Cook for 5-6 minutes and turn off flame.Transfer it to serving bowl and garnish with coriander leaves.