Paneer Kofta Curry

Ingredients:

For “Paneer” balls :

• Paneer grated (or homemade) – 200 grams
• Boiled Grated Potato – 200 grams
• Corn flour or Corn starch – 1 table spoon
• Chopped coriander leaves -2 table spoon
• Green Chilies – 2 thinly sliced
• Grated ginger – 1 tea spoon
• Salt – to taste
• Lemon – 2 table spoon
• Cashews chopped 2 table spoon
• Oil for deep frying

For sauce or gravy:

• Oil – 2 table spoon
• Cumin – 1 teaspoon
• Cloves – 4
• Cinnamon stick – 1 inch
• Onion finely Chopped – 150 grams or 1 medium size
• Ginger grated 1/2 tb spoon
• Garlic crushed – 1/2 tb spoon
• Tomato Puree – 3/4 cup
• Cashew paste of – 10-12 cashews
• Turmeric powder- 1/2 teaspoon
• Chili powder -1/3 teaspoon
• Garam masala – 1/2 teaspoon
• Coriander powder – 1 teaspoon
• Fenugreek leaves (Kasoori Methi) crushed – 1 teaspoon

Instructions:

For “Paneer” balls

1. Add grated Paneer (best if homemade) , boiled grated potato, coriander leaves, salt, lemon, grated ginger and corn starch to a bowl
2. Mix the ingredients well to ensure they bind together
3. Make small balls of the above mixture and keep them in a plate for a few minutes
4. Heat oil in a pan for deep frying the Paneer balls
5. Deep fry the Paneer balls till they are consistently golden brown overall
6. Let them cool down a bit and mix them in the gravy right before serving

For sauce or gravy:

1. For gravy, add oil in another pan
2. Add cumin seeds, cloves and cinnamon to heated oil
3. As cumin seeds splutter, add ginger and garlic and saute for a min
4. Add chopped onions and saute the mixture till golden brown
5. Add tomato puree and and cook on medium heat till oil starts separating from the gravy
6. Add cashew paste (ground soaked cashews ), salt, turmeric powder, chili powder and coriander powder. Saute for 2 minutes
7. Add 1 cup water and let the gravy cook for about 5 minutes
8. Lastly add Paneer balls and crushed Kasoori Methi (dried Fenugreek leaves)
9. Cook for minute and serve with added Paneer balls

Your Paneer Kofta Curry is ready !