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Paneer Kofta



Ingredients

For the dry Masala

1 tspn whole corainder
1 tspn Jeera
1/2 tspn Shah jeera
6 cardamoms
2 Big elaichi
8 cloves
1/2 tsp pepper
1 star anise

Method

Roast all these ingredients in a pan. Grind in Mixer and sieve the masala. Keep aside.

For Kaju Paste

Handful of Kaju
3 tspn Curd
2 Tsp Malai
Water to boil


Method

In a pan boil some water. Drop the handful of kaju. When the cashewnuts start floating remove and dunk them in some cold water.

Take the cool cashews and add the curd and mail. Churn in a mixer to make a thick smooth paste.

For the Gravy

Ingredients

3 onions paste
1 tbsp garlic paste
1 tbsp ginger paste
3 tomatoes in a paste
2 tbspn chilli powder
1 tsp haldi
1 tspn dhania powder
1 tspn dried masala ( first recipe)
Cashew paste ( mentioned above)
Juice of half a lemon
Butter 2 tbspn
Oil 2 tbspn

Method

1. In a kadhai add the butter and oil.
2. Add the onion garlic and ginger. Fry till golden brown.
3. Tip in all the dried masalas
4. Add tomato puree and a few grains of Sugar
5. Cool till oil separates.
6. Add the Kaju paste
7. Cook some more till the oil separates again.
8. Add 1 glass of water and let the mixture cook.
9. Add salt ( Note * add salt only after the kaju paste has cooked well. or the curd malai mixture will split.
10. Keep 1 tspn of gravy aside for the kofta.
11. Add juice of lemon.


For the Kofta

Ingredients

125 g Paneer
50 g Khoa
3 boiled potatoes
Raisins and cashewnuts for filling
Cornflour to bind about 2 tbspn
Salt to taste
Oil for frying.

Method

Grate all ingredients together.
Add salt to taste and cornflour.
A tbsp of tomato gravy.
some cashews and raisins.
Knead a soft dough.
Make balls and fry till golden brown in hot oil.
Ensure that the oil is not too hot or the koftas will overcook.


Finishing

1. Take koftas in a serving dish.
2. Cover with the tomato gravy.
3. Garnish it with some fresh coriander.
4. Best enjoyed with Naan, roti or parantha.






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