Paneer Kofta
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.