Paneer ke kofte

Name: Paneer ke kofte
Cuisine: Indian
Ingredients: 250 gm paneer; 2 potatoes; 3-4 table spoon Corn Flour; 1 Table spoon Kasuri Methi; 1 table spoon ghee; 1 table spoon salt; 1 table spoon red chilli powder; 1/2 tsp turmeric powder; 10 tablespoon oil; 1/2 tsp zeera; Pinch hing; 1-2 spoon fresh cream; 1 cup onion paste; 1 cup tomato purée; 1 tsp ginger garlic paste

Anuja Banerjee @cook_18316268

#THC
#Milk

Anuja Banerjee @cook_18316268

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Ingredients

250 gmpaneer
2potatoes
3-4 table spoonCorn Flour
1 Table spoonKasuri Methi
1 table spoonghee
1 table spoonsalt
1 table spoonred chilli powder
1/2 tsp turmeric powder
10 tablespoonoil
1/2 tsp zeera
Pinchhing
1-2 spoonfresh cream
1 cuponion paste
1 cuptomato purée
1 tspginger garlic paste

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Steps

1

Boil potatoes and mash it. Add paneer to it. Add kasuri methi half a table spoon, Salt and red Chilli powder and make it in balls.
2

Roll paneer and potatoes ball in corn flour and keep it in fridge for 20 mins.
3

For curry and oil in a wok. Once oil is heated add zeera and hing.
4

Add onion paste and sauté it well till it become translucent. Once it is translucent add ginger garlic paste and red chill powder, salt and turmeric powder (half a spoon each)
5

Once spices are aromat add tomato purée in the same wok and keep it on low flame for 5-10 mins. Or till oil is visible (curry is cooked)
6

Meanwhile in another wok add some oil and once it is heated up add paneer and potato balls and fry it till it gets golden brown texture from outside (This will take just 1-2 minutes)
7

As our curry is cooked we will be adding paneer balls to this.
8

Take a bowl and garnish paneer kofte with dash of fresh cream.