Name: Paneer Kofta recipe by Mamta Joshi at BetterButter
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Paneer 200 gms; Boiled and mashed potatoes 2; Corn flour 1 tbsp; Chopped green chilli 1; Chopped coriander leaves 1/2 cup; Lemon juice 1 tbsp; Grated ginger 1 tsp; Cashew nuts, chopped 5-6; Salt as per taste; Oil to fry the kofta; For the gravy:; Grated onion 1; Blanched tomatoes 3; Cashew nuts 7-8, soaked in water for 15 mins; Ginger-Garlic paste 1 tbsp; Garam masala 1 tsp; Red chilli powder 1/2 tsp; Turmeric powder 1/2 tsp; Chopped green chillies 1-2; Cloves 3-4; Cinnamon 1 inch; Sugar 1 /2 tsp; Oil 3 tbsp; Kasuri methi 1 tbsp

Ingredients Serving: 4

Paneer 200 gms
Boiled and mashed potatoes 2
Corn flour 1 tbsp
Chopped green chilli 1
Chopped coriander leaves 1/2 cup
Lemon juice 1 tbsp
Grated ginger 1 tsp
Cashew nuts, chopped 5-6
Salt as per taste
Oil to fry the kofta
For the gravy:
Grated onion 1
Blanched tomatoes 3
Cashew nuts 7-8, soaked in water for 15 mins
Ginger-Garlic paste 1 tbsp
Garam masala 1 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/2 tsp
Chopped green chillies 1-2
Cloves 3-4
Cinnamon 1 inch
Sugar 1 /2 tsp
Oil 3 tbsp
Kasuri methi 1 tbsp

Instructions

Mix and mash all the ingredients for the kofta except the cashews.
Make 8 small sized balls by placing few chopped cashews in the center. Fry these balls and keep them aside, the koftas are ready.
Take the blanched tomatoes and make the pooris with clove, soaked cashews and cinnamon.
in a wok, heat oil then add in the grated onion, ginger-garlic paste and saute for 2 minutes. Then add in the tomato puree and cook till it starts leaving the sides, then add in the salt, sugar and all the masalas.
Pour in water (as per the consistency of the gravy) and let it cook for 3-4 minutes, then add in the kasuri methi and the fried koftas.
Serve it warm for best taste.

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