No frills attached, simple treat for the vegetarians. The moment we think about vegetarian guests the first thing that comes on our mind is Paneer. Paneer Pasanda, Paneer butter masala, Shahi paneer are the most common treats , so serving paneer in this form is slightly different and more tasty I feel, though yes this needs a bit more effort. But it is worth all the effort and trust me even a hardcore non vegetarian will take a liking to it 🙂
For the Kofta :
- 200 gms Paneer
- 1 medium Potato, boiled
- 1 Tbs grated Ginger
- 6-7 Cashew Nuts, finely chopped
- 4-5 Raisins, finely chopped
- 4-5 Almonds, finely chopped
- 1/2 Tsp Red Chilli Powder
- 1/2 Tbs Coriander Powder
- 4-5 Tbs Cornflour, ( or as needed to bind)
- 1-2 Tbs Coriander, chopped
- Salt to Taste
- Oil to deep fry
For the Curry :
- 1″ piece Cinnamon.
- 4-5 cloves
- 2 Green Cardamom
- 1 large Onion, ground to paste
- 1 Tsp Ginger Paste
- 1 Tsp Garlic paste
- 5-6 Cashew nuts, soaked in warm milk
- 2 large Tomatoes
- 1 Tsp Red Chilli powder
- 1/2 Tsp Cumin powder
- 1/2 Tsp Coriander powder
- 1 Tsp Garam Masala powder
- 1/2 Tsp Turmeric
- 1-2 Tsp Cream
- Salt to taste
- Cashew nut Halves ,fried
- Chopped Coriander leaves for garnish
- Oil as needed
- In bowl crumble the paneer. Grate the boiled potato and add to it. Now add all the other ingredients for the kofta. Mix well with your hands for at least 10 minutes. The mixture will become smooth and fluffy.
- Now take about a heaped tablespoon each of mixture and roll into a smooth ball.
- Heat oil in a deep wok. Gently put the paneer balls into the oil and fry gently on medium heat till they are nicely and evenly browned from all sides. Remove on paper towel and keep aside.
- To make the curry, heat 4-5 tbs of oil in the same wok. Splutter the cinnamon, cloves and cardamom.
- Once aromatic add the onion paste. Fry well till it starts turning dark brown. Add splashes of water in between if it sticks to the wok.
- In a bowl make a slurry of ginger-garlic paste, cumin powder, coriander powder, red chilli powder, garam masala powder, salt and turmeric with a little water. Now add this to the fried onion paste. Give a good stir and let it fry till the masalas are cooked and there is no raw smell.
- Meanwhile make a paste of the tomatoes and cashew nuts in a blender. Once the masala is nicely cooked add the tomato paste to it. Mix well and let it cook covered till oil separates. Add the cream at this stage and give a good mix. Adjust the seasoning and the consistency of the gravy.
- Now gently place the koftas in the curry and drizzle the gravy fro the sides on it. Let it simmer for about five minutes. Remove in a serving plate and gently press the cashew halves on each kofta, Garnish with chopped coriander leaves and serve.