Paneer Kofta

divider
Gravy
Ingredients
  • 1 tbsp Oil
  • 2 tbsps Ghee
  • 1 inch Cinnamon stick
  • 4 Cloves
  • 1 whole Cardamom
  • 1 tsp Cumin seeds
  • 1 Bay leaf
  • 1 cup Onion (chopped)
  • 2 tsps Ginger (crushed)
  • 1 tsp Garlic (crushed)
  • 1 cup Tomatoes (chopped)
  • 1 tbsp Tomato paste
  • 2 tbsps Cashew paste
  • 1 tsp Ground coriander/cumin mix
  • ½ tsp Red chili powder (or to taste)
  • 1 tsp Garam masala
  • 1 tsp Salt (or to taste)
  • ⅛ tsp Turmeric
  • 1 tsp Kasuri methi
  • 2 tbsps Whipping cream
Instructions
  1. Make the cashew paste: combine cashews and 1 tbsp water, grind.
  2. In a saucepan, heat oil and ghee on medium heat.
  3. Add cinnamon, cloves, cardamom, cumin seeds and bay leaf.
  4. As it browns, add onions, ginger and garlic.
  5. Sauté until onions are transparent. Add the tomatoes and ½ cup of water. cook until soft and oil begins to separate.
  6. Remove and discard bay leaf, blend smooth with a hand blender.
  7. Add the remaining ingredients, stir and simmer for 10 minutes.
  8. When ready to serve, combine kofta balls in the gravy and heat.
  9. Serve with rice and naan.
Kofta
Ingredients
  • 1 cup Mashed potatoes
  • 1 cup Paneer (crumbled)
  • 3 tbsps Cornstarch
  • 1 tsp Ginger (crushed)
  • 1 tsp Chilies (crushed, or to taste)
  • ½ tsp Garam masala
  • ¾ tsp Salt (or to taste)
  • 2 tbsps Green coriander (finely chopped)
  • 6 Raw cashews (finely chopped)
  • 1 tbsp Raisins (finely chopped)
  • Oil (for frying)
Instructions
  1. Mix all the ingredients together, except cashews and raisins.
  2. Make large marble size balls.
  3. Make a dent in the center and place some cashews and raisins, seal and smooth.
  4. Make all the balls and fry on medium high heat to golden brown.
  5. Drain on a paper towel.
  6. Keep aside.