Paneer Kofta Curry

Ingredients:

For paneer
Milk – 1 litre
Vinegar – 3 tbsp

For kofta
Boiled potato – ½ cup (grated)
Green chilli – 4 (finely chopped)
Coriander/dhania powder – 1 tsp
Cumin/jeera powder – 1 tsp
Coriander leaves – ¼ cup
Garam masala powder – 1 tsp
Corn flour – ½ cup
Oil – to shallow fry
Salt – to taste

To be soaked (30 mins) and ground to smooth paste
Cashew nuts – 4-5
Badam/Almonds – 3

For curry
Tomatoes – ¼ cup
Tomato puree (tomatoes blended) – ½ cup
Onion – ¼ cup (finely chopped)
Cumin/jeera seeds – 1tbsp
Cumin powder – 1tsp
Coriander/dhania powder – 1tbsp
Garam masala powder – 1 tsp
Turmeric – ½ tsp
Red chilli powder – 1 tbsp
Fresh cream – 2 tbsp
Kasuri mehi/dry fenugreek leaves – 1 tbsp
Fresh cream – 1 tbsp
Coriander leaves – to garnish
Salt – to taste
Oil – 2 tbsp

Procedure:

1. Boil the milk, remove from heat and add vinegar to it. You can see that the water separates leaving the paneer. Strain the paneer from water and place in a separate large dish.
2. To this add all the ingredients under ‘for kofta’ except cornflour and oil.
3. Shape the paneer mixture into small-sized balls and coat each ball with cornflour.
4. Shallow fry these balls in medium heat until golden brown.
5. To prepare the curry, heat oil in a pan and add cumin seeds.
6. Then add the onions and fry till golden brown.
7. Then add the dry powders and fry till oil separates.
8. Now add the tomatoes, salt and tomato puree and fry on medium.
9. When the rawness of tomato disappears, add the cashew –badam paste , cover with lid and simmer for about 5 mins.
10. Add the fresh cream and kasuri methi and let it simmer for another 5 mins.
11. Garnish with coriander and serve hot.

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