Paneer Kofta

Ingredients Used

• Uttam Paneer – 200g (grated)

• Boiled Potatoes – 2 (mashed)

• Cornflour – 2 tbsp

• Bread Crumbs – ½ cup

• Cashews – 10 (chopped)

• Raisins – 1 tbsp

• Green Chilies – 2 (finely chopped)

• Ginger Paste – 1 tsp

• Fresh Coriander – 2 tbsp (chopped)

• Salt – to taste

• Garam Masala – ½ tsp

• Red Chili Powder – ½ tsp

• Oil – for deep frying

Gravy Ingredients

• Tomatoes – 3 (pureed)

• Onion – 1 (finely chopped)

• Ginger-Garlic Paste – 1 tsp

• Cashew Paste – 2 tbsp

• Fresh Cream – 3 tbsp

• Turmeric Powder – ½ tsp

• Coriander Powder – 1 tsp

• Cumin Seeds – 1 tsp

• Garam Masala – ½ tsp

• Kasuri Methi – 1 tsp (crushed)

• Salt – to taste

• Butter – 2 tbsp

• Water – as needed

Recipe

For Kofta:

1. In a bowl, mix grated Uttam Paneer, mashed potatoes, cornflour, bread crumbs, cashews, raisins, green chilies, ginger paste, coriander, salt, garam masala, and red chili powder.

2. Knead the mixture well and shape it into small round balls.

3. Heat oil in a pan and deep-fry the koftas on medium heat until golden brown. Remove and set aside.

For Gravy:

1. In a pan, heat butter and add cumin seeds. Let them splutter.

2. Add chopped onions and sauté until golden brown.

3. Stir in ginger-garlic paste and cook until the raw aroma disappears.

4. Add tomato puree, turmeric, coriander powder, garam masala, and salt. Cook until the mixture thickens.

5. Add cashew paste and a little water, stirring well to make a smooth gravy.

6. Lower the heat and mix in cream and kasuri methi. Let it simmer for 2-3 minutes.

Final Assembly:

1. Place the koftas in a serving bowl.

2. Pour the hot gravy over the koftas just before serving.

3. Garnish with fresh cream and chopped coriander.

Serve hot with naan, roti, or jeera rice!