Paneer Kofta

Soft paneer and potato koftas simmered in a rich onion–tomato gravy flavored with cashew and aromatic spices.

Ingredients

1. For Koftas

   • 200 gms cottage cheese (paneer)
   • 2 potatoes (aloo)
   • 1/2 tsp red chili powder
   • 1/4 tsp garam masala
   • 2 tbsp cornflour
   • Oil for frying

2. For Gravy

   • 4 onions
   • 4 tomatoes
   • Coriander leaves (finely chopped)
   • 1/2 cup curd (dahi)
   • 1/2 cup cashewnut powder
   • 1/2 tsp cumin seeds
   • 1/2 tsp salt
   • 1/2 tsp red chili powder
   • 1/4 tsp turmeric powder
   • 1/4 tsp garam masala
   • 1 bay leaf
   • 2 tbsp clarified butter (ghee)

Method

1. **Preparing kofta mixture

   • Boil potatoes, peel and mash them well.
   • Grate paneer finely.
   • Mix paneer, potatoes, salt, red chili powder, garam masala and cornflour into a smooth mixture.

2. **Shaping and frying koftas

   • Shape the mixture into smooth round balls.
   • Heat oil in a pan.
   • Deep fry the koftas on medium heat till evenly golden brown.
   • Remove and keep aside on absorbent paper.

3. **Preparing gravy base

   • Grind onions and tomatoes together into a smooth paste.
   • Finely chop coriander leaves and keep aside.

4. **Cooking the gravy

   • Heat ghee in a pan.
   • Add cumin seeds and bay leaf and let them splutter.
   • Add onion-tomato paste and sauté, stirring continuously, till oil separates.

5. **Adding richness and spices

   • Add curd, cashewnut powder, salt, red chili powder, turmeric and garam masala.
   • Stir continuously for a minute to avoid curd splitting.

6. **Simmering the gravy

   • Add about 2 cups of water and mix well.
   • Cover with a lid and simmer for 5 minutes till the gravy thickens.

7. **Final assembly and serving

   • Reheat the gravy before serving.
   • Gently add koftas just before serving and simmer briefly.
   • Garnish with chopped coriander leaves.
   • Serve hot with naan, roti or rice.