Paneer kofta

Name: Paneer kofta
Cuisine: American
Ingredients: for kofta:-; 2 boiled potatoes grated; 200 gms paneer; 1 green chilli; 1/2 tsp grated ginger; 7 cashews chopped; to taste Salt; 1/2 tsp lemon juice; 1 1/2 tsp corn flour; 1 tbsp coriander leaves; as required Oil for frying; for gravy:-; 1 large onion; 3 tomatoes; 4 tbsp oil; 1 green chilli; 2 tsp ginger garlic paste; 2 tbsp cashew soaked in water; 1/2 tsp cumin seeds; 2 cinnamon sticks; 1/4 tsp turmeric powder; 1 tsp red chilli powder; 1/4 tsp garam masaala; 1 1/2 tbsp coriander powder; to taste Salt; as required Kasuri methi; as needed Water; as required Fresh cream for garnish

Charmi Vala @cook_15350723

Gujarat

#reststyle
#mysterybox2

Charmi Vala @cook_15350723

Gujarat

#reststyle
#mysterybox2

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Ingredients

for kofta:-
2boiled potatoes grated
200 gmspaneer
1green chilli
1/2 tspgrated ginger
7cashews chopped
to tasteSalt
1/2 tsplemon juice
1 1/2 tspcorn flour
1 tbspcoriander leaves
as requiredOil for frying
for gravy:-
1large onion
3tomatoes
4 tbspoil
1green chilli
2 tspginger garlic paste
2 tbspcashew soaked in water
1/2 tspcumin seeds
2cinnamon sticks
1/4 tspturmeric powder
1 tspred chilli powder
1/4 tspgaram masaala
1 1/2 tbspcoriander powder
to tasteSalt
as requiredKasuri methi
as neededWater
as requiredFresh cream for garnish

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Steps

1

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 cashewnuts 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

Making gravy so first blanch tomato and make a puree on it.
6

Grind soaked cashewnuts with 2 tablespoons water and make a paste.
7

Heat oil in a pan over medium flame. Add cumin seeds, when they begin to crackle, add cloves and cinnamon. Saute for approx. 30 seconds. Add crushed garlic-ginger and saute for 10-20 seconds.
8

Add chopped green chilli and onion, saute until onion turns light brown, it will take approx. 2-3 minutes.
9

Add tomato puree, saute until oil starts to separate, 3-4 minutes. Add cashew nut paste, turmeric powder, red chilli powder, coriander powder, garam masala powder, and salt.
10

Stir and cook it for a minute. Add kasuri methi and water. Cook it for 5 more minutes.
11

Add prepared stuffed balls, mix well and turn off the flame.
12

Garnish with coriander leaves and fresh cream on the top.
13

Serve hot with naan, jeera rice and butter tandoori roti.