Paneer (Cottage Cheese) Kofta Curry

Paneer (Cottage Cheese) Kofta Curry

A very popular North Indian dish, goes well with Indian breads and Pulao varieties !!!!

Makes: 10 koftas

Serves: 2 - 3

Ingredients

For kofta:

100 g paneer, grated
2 potatoes, boiled and mashed
1 tablespoon finely chopped onion
1 small green chilli, finely chopped
1 tablespoon finely chopped coriander leaves
1 teaspoon corn flour
1/2 teaspoon salt
200 ml oil to fry

For the gravy:

24 cashew nuts
50 ml (1/4 cup) water

Soak cashew nuts in 1/4 cup (50 ml) water for 1 hour and make a smooth paste in a mixer (along with water). Keep aside.

Other ingredients:

1 tablespoon oil
1 onion, finely chopped
6 cloves garlic, finely chopped
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon garam masala powder
3/4 teaspoon salt ( or to taste )
Extra 3 tablespoon water
2 teaspoons chopped coriander leaves

Method

Tip: Allow the curry to stand for at least one hour before serving so that the gravy and koftas absorbs all the flavors.

For Koftas:

In a bowl, mix boiled and mashed potatoes with grated paneer, coriander leaves, chopped green chilli, salt to taste and corn flour. Mix all the ingredients well and make a soft dough. Divide this kofta mixture into 10 equal lemon sized balls. Deep fry paneer - potato balls immediately.

Heat oil in a kadai / frying pan. Reduce heat to medium and deep fry paneer - potato balls till golden color on both sides (5 balls at a time). Drain out oil and place on kitchen towel to absorb extra oil. Keep aside carefully.

For the curry:

Dilute red chilli powder, turmeric powder, coriander powder and garam masala powder with 2 tablespoon water and keep aside ( spice mix).

Heat oil in a pan. Add finely sliced onion and fry till pink color.

Add finely chopped garlic and fry on a low to medium heat until golden color and crisp.

Add diluted spice mix. Mix it well and fry for 2 minutes or till the raw smell goes and water dries up.

Add cashew nut paste and mix it well. Add extra 3 tablespoon water and salt to taste.

Cover with a lid and cook on a low heat for 10 - 12 minutes until the cashew nut mixture slightly thickens.

Arrange fried koftas (paneer - potato balls) in a flat bowl and pour medium thick cashew nut gravy over it.

Sprinkle chopped coriander leaves.

Serve with any Indian breads or Pulao varieties of your choice.