Paneer Kofta curry

Ingredients- For Paneer kofta : ·         Paneer – from 1 ½  liter milk ·         Coriander – as required (optional), finely chopped ·         Methi leaves – small bunch (optional), finely chopped ·         Maida – 1 – 2 tbsp ·         Bread crumbs ·         Salt – as per requirement ·         Green chillies – 2 ( optional) For gravy : ·         Onion – 3 big ones ·         Ginger- garlic paste – 1 tbsp ·         Cashews – 8-10 ( optional) ·         Kashmiri Chilli powder – 1 ½ tsp ·         Garam masala – 2 tsp ·         Kasuri methi – 1 tsp ·         Curd – ¼ cup ·         Salt – as per requirement ·         Coriander – for garnish (optional), finely chopped ·         Oil – 2 tbsp + for shallow frying

                                                                                                                  

Method –

 Kofta preparation

1.       I used fresh paneer. If using cubes, take out from fridge and keep outside for some time. Crumble it.

2.       Add the crumbled paneer to a mixie jar and run the mixie at pulse mode 2 -3 times. This is an optional step.

3.       Add the rest of the ingredients except for bread crumbs and mix well.

4.       Make small balls, flatten it a little and roll it in bread crumbs.

5.       Shallow fry them on a tawa and arrange these in  a bowl.

Gravy preparation

1.       Heat oil and fry ginger garlic paste, onions, cashews till done.

2.       Cool this and then grind it into a fine paste.

3.       Fry this mixture again till oil separates, then add beaten curd and salt, chilli powder, kasuri methi and garam masala.

4.       Fry again for some time, add water and cook till the required gravy consistency is reached.

5.       Pour this hot gravy on the koftas, garnish with coriander.

Notes –

• ·        We can add boiled potatoes and other veggies to the koftas instead of maida.
• ·         Koftas can be deep fried. In that case, koftas should be dipped in maida paste and then        rolled in bread crumbs to avoid crumbs coming out in oil.
• ·         We can use tomatoes in the gravy for a tangy flavor.
• ·         Curd should be beaten well, otherwise it would curdle when boiled.