Paneer Kofta

Paneer kofta is not just a regular kofta, its quite heavy and to be severed mostly during parties.


COURSE : Dinner
SERVINGS : 4
TIME : 50 mins

Ingredient:

For the Kofta:
100 gms grated paneer
1 1/2 boiled potatoes, mashed
2 tbsp garlic chopped
1 tsp turmeric powder
1 tsp red chili powder
Handful of chopped coriander
1/2 tsp cumin seeds
50 gms corn flour
Salt to taste.
For the Gravy:
3 Tbsp refined oil
2 sticks of cinnamon
6 cloves
2-3 bay leaves
2 tsp cumin
2 onions, chopped finely
4 tsp ginger garlic paste
1 tsp turmeric powder
2 tsp coriander powder
1 1/2 tsp red chili powder
3 tomato puree
1 bowl curd
Salt, to taste

 
Method:

For the Kofta:
In a mixing bowl add the100 gms grated paneer, 1 1/2 boiled and mashed potatoes, chopped garlic, 1 tsp turmeric powder, 1 tsp red chili powder, fresh coriander, 1/2 tsp cumin and salt as per taste .
Mix all the ingredient well together and knead into a dough.
Now make koftas round small sized balls of the dough and dust them with corn flour. Keep them in the fridge for fifteen minutes so that koftas get firm up.

 

For the Gravy:
Take a pan, heat the oil in a pan. Now add in the cinnamon sticks, cloves, bay leaves and cumin. Let it crackle.Then add the 2 chopped onions, ginger garlic paste, Stir it and let cook on a lower flame. As the onions get brown. Now add the tomato puree, Stir it and lower flame.
Now add red chili powder, 1 tsp turmeric powder, 2 tsp coriander powder and salt . stir it and higher the flame. let the masala get cooked on higher flame, keep on string. after few mins you will notice the masala will start leaving oil. now lower the flame and add the 1 bowl curd into into it.
Cover and let it cook for 10 mins.
Meanwhile in a different pan heat the oil to shallow fry the koftas. one by one shallow fried kofta on medium flame.
Now when all the koftas are done add them into the gravy. lower the flame and after 4 mins off the flame.
If you want you can also keep the koftas aside and while serving place the kofta in plate and add gravy over it.
Garnish the gravy with fresh coriander. Serve hot with jeera rice or roti.