Paneer Kofta

Ingredients

Koftas

• 250 g paneer
• 3 potatoes (boiled and mashed)
• 1 tsp coriander and cumin seeds powder
• ¼ tsp salt
• oil for frying

Gravy

• ½ tsp ginger garlic paste
• 3 onions
• 6 – 8 green chillies
• ½ tsp turmeric
• 100 gms cashew nuts
• 50 gms poppy seeds
• ½ cup milk
• 1 tsp garam masala
• 1½ tsp salt
• 3 tsp butter
• 4 cups water
• 1 tsp lemon juice
• coriander leaves for garnishing

Procedures

1. Grate the paneer and mix well with the mashed potatoes.
2. Add the salt and coriander and cumin seeds powder.
3. Mix well and make into round balls.
4. Heat oil in a pan and deep fry the koftas till golden brown and keep aside.

Gravy

1. Soak cashew nuts and khus-khus in luke warm milk and keep aside for 20 minutes and grind it to a smooth paste along with the milk.
2. Make a paste of onions and green chillies and keep aside.
3. Heat the pan, add the butter to it.
4. Add onion-green chilli paste and ginger-garlic paste and fry till oil separates.
5. Add turmeric powder.
6. Add the cashew nut paste and fry for 3 minutes on a low flame.
7. Add salt and garam masala to the gravy.
8. Pour water into the gravy and let it boil for 5 minutes.
9. Put off the flame and add lemon juice to it.
10. Dump the koftas into the gravy, garnish with fresh coriander leaves and serve hot.