Name: Shahi Paneer Kofta recipe by Amrita Panda at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 litre of Milk; Roughly 200 grams of cottage cheese; 50 grams cashew paste; 50 grams raisin paste; 50 grams ghee; Shahi Garam Masala; Ginger juice; 3/4 green chillis; 2 whole green cardamom; A small portion of cinnamon; 2 to 3 Cloves; 2 dry red chillies; 1/2 cup curd; Salt to taste; Green Coriander

Ingredients Serving: 4

1 litre of Milk
Roughly 200 grams of cottage cheese
50 grams cashew paste
50 grams raisin paste
50 grams ghee
Shahi Garam Masala
Ginger juice
3/4 green chillis
2 whole green cardamom
A small portion of cinnamon
2 to 3 Cloves
2 dry red chillies
1/2 cup curd
Salt to taste
Green Coriander

Instructions

Boil a litre of full cream milk.
As it boils,add two tablespoons of lemon juice and mix it until the milk curdles.
Pour the curdled milk over a dry Muslin cloth.
Hang it from somewhere until the water completely goes out.
Once done,knead the paneer to a smooth dough.
Start making small balls.
Keep it in the fridge for 30 minutes for the balls to become firm.
Now heat 2 tablespoons of clarified butter (ghee).
In goes the whole Garam Masala,dry red chillies as tempering.
Add the cashew paste,Raisin paste,curd and ginger juice.
Cook over low flame until the ghee seperates.
In a separate wok add the rest of ghee and heat it nicely.
Start frying the paneer balls in small batches over low to medium heat.
Do not burn.
Once done,add the paneer kofta in the gravy.
Garnish with Shahi Garam Masala,green chilli and green coriander
Let it rest for sometime before you plate it.

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