Kashmiri Wozij Chaaman Kofta Version

First of all grate the paneer in a large mixing bowl add chopped coriander leaves, salt kashmiri red chilli powder, and kashmiri garam masala.

Mix it together and start making small balls using your palms. Repeat the process and make all the kofta ready. Keep the kofta in fridge for 15 minutes.

Now preheat the pan with mustard oil and drop all the prepared kofta. Fry until golden brown from both the sides.

Once you have fried all the kofta, take a couple of tbs of oil from the frying into a separate pan and add in the cumin and wait for it to splutter, add the hing and then add both the cardamom, cloves and saute.

Add in the chilli powder and immediately add some water for about 2- 3 tbs to help chilies cook without burning. Add in the rest of the spices except the shahi zeera. Continue to stir until water evaporates and a deep reddish oil starts to float.

Now add in the paneer kofta along with the water and bring it to a boil, then lower heat to simmer, cover and cook for 15 minutes or until most of the water is absorbed and oil floats to the top.

Add in the shahi zeera, cover and let it infuse for 2-3 minutes. Switch off the flame sprinkle some fresh coriander leaves and cover it for 5 more minutes.

Now serve hot the Wozij Chaaman kofta with steam rice, chapati or naan and Enjoy the delicacy of Kashmir.