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Recipe Types: Casseroles and Bakes , Cheese , Chicken , Chocolate , Desserts , Gluten Free , Gujrati , Indian , International , Keto , Pasta , Pizzas , Potatos , Punjabi , Rajasthani

Paneer Kofta

2002-09-22

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Ingredients

  • 200 gms Cottage Cheese (Paneer)
  • 2 Potato (Aloo)
  • 1/2 tsp Red Chili Powder (Lal Mirchi)
  • 1/4 tsp Garam Masala
  • 2 tblsp Cornflour
  • Oil for frying
  • 4 Onion (Pyaj)
  • 4 Tomato (Tamatar)
  • Coriander Leaves (Dhania Patta)
  • 1/2 cup Curd (Dahi)
  • 1/2 cup Cashewnut (Kaju) Powder
  • 1/2 tsp Cumin Seed (Jeera)
  • 1/2 tsp Salt
  • 1/2 tsp Red Chili Powder (Lal Mirchi)
  • 1/4 tsp Turmeric (Haldi)
  • 1/4 tsp Garam Masala
  • 1 Bay Leaf (Tej Patta)
  • 2 tblsp Clarified Butter (Ghee)

Method

Step 1

Boil potatoes and peel them.

Step 2

Grate paneer and potatoes.

Step 3

Make round balls of this mixture.

Step 4

Now heat oil in a pan.

Step 5

Fry balls in the oil till brown in color.

Step 6

Grind onion and tomatoes together.

Step 7

Heat oil in a pan.

Step 8

Add cumin seed and bay leaf.

Step 9

Add onion, tomato paste and brown it, stirring continously.

Step 10

When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.

Step 11

Stir it continously for a minute. Then add 2 cup of water.

Step 12

Put on the lid and simmer for 5 minutes.

Step 13

While serving reheat the gravy and then add koftas to it.

Step 14

Garnish it with chopped coriander leaves.

Recipe Type: ,
rasoi

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