Paneer kofta

Name: Paneer kofta
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 gm. Grated paneer; 2 medium Potatoes, boiled, peeled and grated; 1 Green Chilli, finely chopped; 1/2 teaspoon grated Ginger; 1/2 teaspoon Lemon Juice; 2 tablespoons finely chopped Coriander Leaves; 1 1/2 tablespoons Corn Flour; 6-8 Cashew nuts, chopped; to taste Salt; Oil for deep fry; 3 medium Tomatoes; 2 tablespoons Cashew nuts, soaked in water for 20 minutes; 2 teaspoons crushed Garlic-Ginger; 1 Green Chilli, seeded and finely chopped; 1 medium Onion, finely chopped or grated; 1/2 teaspoon Cumin Seeds; 2 cloves; 1/2 inch piece of Cinnamon Stick; 1/4 teaspoon Turmeric Powder; 1/2 teaspoon Red Chilli Powder; 1/4 teaspoon Garam Masala Powder; 1 1/2 teaspoons Coriander Powder; 1/2 teaspoon Sugar; 1/2 teaspoon Kasuri Methi; 2 tablespoons Oil; 3/4 cup water; to taste Salt

Aakansha Tyagi @cook_16717505

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Aakansha Tyagi @cook_16717505

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Ingredients

2 servings

ingredients for kofta:
200gm. Grated paneer
2medium Potatoes, boiled, peeled and grated
1Green Chilli, finely chopped
1/2 teaspoongrated Ginger
1/2 teaspoonLemon Juice
2 tablespoonsfinely chopped Coriander Leaves
1 1/2 tablespoonsCorn Flour
6-8Cashew nuts, chopped
to tasteSalt
Oil for deep fry
ingredients for gravy:
3medium Tomatoes
2 tablespoonsCashew nuts, soaked in water for 20 minutes
2 teaspoonscrushed Garlic-Ginger
1Green Chilli, seeded and finely chopped
1medium Onion, finely chopped or grated
1/2 teaspoonCumin Seeds
2cloves
1/2 inchpiece of Cinnamon Stick
1/4 teaspoonTurmeric Powder
1/2 teaspoonRed Chilli Powder
1/4 teaspoonGaram Masala Powder
1 1/2 teaspoonsCoriander Powder
1/2 teaspoonSugar
1/2 teaspoonKasuri Methi
2 tablespoonsOil
3/4 cupwater
to tasteSalt

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Steps

1

Kofta recipe : Take grated paneer, grated potatoes, corn flour, green chilli, ginger, lemon juice, coriander leaves and salt in a large bowl.
2

Mix them and make a smooth mixture.
3

Grease your palms with oil and divide mixture into 6-8 equal portions. Give each portion a shape of ball. Take one ball and press a little between your palms and flatten it like pattie; put 2-3 pieces of cashew nuts in the center (this is a stuffing). Wrap them in from all sides and give round shape of ball. Prepare remaining stuffed kofta balls in similar way.
4

Heat oil in a frying pan over medium flame. When it is medium hot, slide in 3-4 stuffed balls from the edge of frying pan and deep-fry over medium flame until golden brown and crisp. Make sure that oil is hot enough otherwise it may break and split open in the oil. Drain them and transfer them to a plate. Deep fry remaining stuffed balls.
5

Gravy recipe: Blanch tomatoes and make tomato puree. Grind soaked cashew nuts with 2 tablespoons water and make a paste.
6

Heat oil in a pan over medium flame. Add cumin seeds, when they begin to crackle, add cloves and cinnamon. Sauté for approx. 30 seconds. Add crushed garlic-ginger and sauté for 10-20 seconds.
7

Add chopped green chilli and onion, sauté until onion turns light brown; it will take approx. 2-3 minutes.
Add tomato puree.
8

Sauté until oil starts to separate, 3-4 minutes. Add cashew nut paste (prepared in step-1), turmeric powder, red chilli powder, coriander powder, garam masala powder, sugar and salt.stir and cook for a minute.
9

Add kasuri methi and 1/2 cup water. Cook the gravy for 4-5 minutes.
10

Add prepared stuffed balls, mix well and turn off the flame.
11

Transfer paneer kofta curry to a serving bowl and garnish with cream and coriander.