Paneer (Cottage Cheese) Kofta Curry

Paneer (Cottage Cheese) Kofta Curry (less spicy and without tomato puree)

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 (or 1 tablespoon ginger - garlic paste)
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 100 ml (1/2 cup) 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 (1st recipe):

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 3/4 cup (175 ml) 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.

2 nd recipe (with tomato puree):

Ingredients

16 cashew nuts

1/4 cup (50 ml) water

1 tablespoon oil

1 onion, finely sliced or 3 tablespoons

1 tablespoon ginger – garlic paste

1 tomato 1 big or 2 small (pick well ripe),  finely chopped or 2 tablespoons tomato puree

1 teaspoon red chilli powder

2 teaspoon coriander powder

1/4 teaspoon turmeric powder

3/4 cup (150 – 175 ml) water -  less than 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity water

1 teaspoon salt (or to taste)

Cahew nut paste

Deep fried koftas

1 teaspoon chopped coriander leaves

Method

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

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

In a pan, heat oil. Add sliced onions  and fry till golden color and crisp on a low to medium heat.

Add ginger – garlic paste and stir well for 2 minutes until the raw smell goes.

Add chopped tomatoes / tomato puree. Saute well for 2 - 3 minutes (if using chopped tomatoes, fry until till well combined).

Add diluted spice mix.  Stir all the ingredients well for 2 - 3 minutes.

Add  ¾ cup (150 – 175 ml) water and salt to taste. Cover with a lid and cook on a low to medium heat for 8 minutes or the gravy slightly thickens / tomatoes well blended.

At this point, add  cashew nut paste .  Mix well. Cover again and cook a low heat for 7 minutes or until the gravy 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.