Paneer Kofta Curry

Category : Paneer, North indian, Curries
Time Taken : 15-30 mins


Ingredients: 

For the koftas:
3 - medium size potatoes
1 cup - finely chopped/ grated paneer
2 - bread slices, edges off
1/2 cup - crushed mixed dried-fruits & nuts: cashews, almonds & raisins
Salt to taste
1 tbsp - sugar
2 - chopped green chilies
1/2 tsp - cumin powder
1/2 tsp - pepper powder
1/2 tsp - turmeric powder
1/2 tsp - cardamom powder
oil to deep fry dumplings
For the gravy:
1 - medium onion, minced
2 cups - tomato puree/paste
1 tbsp - garam masala
1 tbsp - whole garam masala - some cardamom, cinnamon, cumin, pepper, dried red chilis.
1 tsp - red chili pwd
1/2 cup - thick cooking cream
2 - green chilies chopped
1/4 cup - cashewnut pwd (optional)
1 tbsp - garlic ginger paste
1/4 cup - grated paneer
2 tbsp - cooking oil
salt to taste
1 tbsp - sugar

Method

To make the kofta-filling:

1. Mix together half cup grated paneer, nuts, raisins, green chilies, cardamom powder, pepper powder, cumin powder, sugar & salt.
2. Add a little water & make 8 equal size balls of this mixture.

To make the koftas:

1. Boil, peel & mash the potatoes.
2. Add 1/2 cup paneer, the bread & salt and bind this (with a little water if reqd) into a smooth dough.
3. Make 8 parts of this dough. Greese your palms with a little oil to avoid sticking.
4. Take each part in your palm, flatten it, place a filling ball in it & cover/wrap the filling ball well to form a stuffed dumpling.
5. Heat oil in a deep pan/ kadai & deep-fry koftas to an even brown colour on medium heat - Drain & set aside.

To make the gravy:

1. heat oil in a saucepan & crackle whole garam masala in it before frying in the onions.
2. Add garlic-ginger paste & chopped green chilies and fry for 2 mins.
3. Add tomato puree - fry well.
4. Then add the powder spices, sugar & salt.
5. Add grated paneer & cashew powder with a little water & bring to a boil.
6. Simmer for 6 minutes & then add the beaten cream 2 tbps at a time, stirring gently continuously.
7. Add sugar & simmer for 2-3 mins till desired consistency is reached.
8. Immerse koftas in the gravy & take it off the stove.
9. Don`t boil them in the gravy. Serve hot.