Paneer Kofta
Ingredients:
For kofta
- 1 cup paneer / cottage cheese (grated)
- 1 cup potato (boiled & mashed)
- ¼ cup besan / gram flour
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 5 cashew / kaju (chopped)
- ¼ tsp turmeric / haldi
- ½ tsp Punjabi Garam Masala
- 3 tbsp corn flour (to roll)
- ¼ tsp salt
- oil for deep frying
For curry
- 3 tsp oil
- 1 bay leaf / tej patta
- 1 inch cinnamon
- 2 pods cardamom / elachi
- 1 tsp jeera / cumin
- 1 onion (finely chopped)
- 2 cup tomato pulp
- 1 tsp ginger garlic paste
- ¼ tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp salt
- 1 cup water
- ¼ cup curd / yogurt
- ¼ cup cashew paste
- 1 tsp kasuri methi / dry fenugreek leaves
- ¼ tsp Punjabi Garam Masala
Instructions
- Firstly, mix all the ingredients to make a small round kofta, roll them in corn flour for extra crisp out covering.
- Deep fry in hot oil or bake in a preheated oven at 180 degree celsius for 20 minutes, stir occasionally, and fry on medium flame.
- Fry till the kofta turns golden and crisp, drain off the paneer koftas, cover and simmer for 8 minutes or till the kofta absorbs curry.
- Additionally, add ¼ tsp garam masala and 1 tsp crushed kasuri methi. stir well, finally serve paneer kofta curry with jeera rice, roti or naan.
