Paneer Kofta
Ingredients:
For Paneer Kofta:
- 250 grams paneer (Indian cottage cheese), grated
- 2-3 tablespoons cornflour
- Salt to taste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon cumin seeds
- Mustard oil for deep frying
For Gravy:
- 2 tablespoons desi ghee
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1-inch piece of ginger, minced
- 3-4 cloves of garlic, minced
- 1/2 cup cashew nuts, soaked in warm water for 15 minutes and then ground into a paste
- 1/2 cup fresh cream
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 1 cup water
- Fresh coriander leaves for garnish, chopped
Instructions:
For Paneer Kofta:
- In a bowl, combine the grated paneer, cornflour, salt, red chilli powder, garam masala, and cumin seeds. Mix everything well to form a dough-like mixture.
- Divide the mixture into small portions and shape them into round or oval kofta balls. Ensure they are smooth and crack-free.
- Heat mustard oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully slide the kofta balls into the hot oil. Fry until they turn golden brown and crispy. Remove them and place them on a paper towel to remove excess oil. Set aside.
- For Gravy:
- In a separate pan, heat 2 tablespoons of ghee. Add chopped onions and sauté until they become translucent.
- Add minced ginger and garlic, and sauté for a few more minutes until the raw smell disappears.
- Add tomato puree and cook until the oil starts to separate from the tomato mixture.
- Add red chilli powder, turmeric powder, cumin powder, coriander powder, and salt. Cook for another 2-3 minutes.
- Stir in the cashew nut paste and cook for a few minutes until the mixture thickens.
- Add water to achieve your desired gravy consistency. Allow the gravy to simmer for 5-7 minutes.
- Reduce the heat and add fresh cream and garam masala. Stir well and simmer for another 2-3 minutes.
Assembling:
- Just before serving, gently place the paneer koftas into the gravy.
- Garnish with fresh coriander leaves.
- Serve the Paneer Kofta hot with naan, roti, or steamed rice.
Enjoy your homemade Paneer Kofta with the rich flavours of both mustard oil and ghee!