Name: Bengali Chaanar Kofta Kaalia (Paneer Kofta curry) recipe by Runa Ganguly at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: For koftas:; Fresh Paneer 200 gms; Maida about 2 tbsp; Ginger garlic paste 1 tbsp; Green chillies paste 1 tbsp; Ghee 1 tspn; Salt 1 tspn; Oil for deep frying.; For gravy:; Oil 2 tbsp; Ghee 1.5 tbspn; Green cardamom pods 3-4 no's.; Cinnamon stick 1 medium size piece; Cloves 3-4 pieces; Cumin seeds/jeera 1 tbsp; One big bay leaf; Curd about 2 tbspn; Ginger garlic paste 1 tbsp; 5-6 cashews soaked in water; Tomato puree (2 medium sized tomatoes used); Turmeric powder, red chilli powder and Shahi Garam masala 1.5 tbspn each; Salt to taste

Ingredients Serving: 4

For koftas:
Fresh Paneer 200 gms
Maida about 2 tbsp
Ginger garlic paste 1 tbsp
Green chillies paste 1 tbsp
Ghee 1 tspn
Salt 1 tspn
Oil for deep frying.
For gravy:
Oil 2 tbsp
Ghee 1.5 tbspn
Green cardamom pods 3-4 no's.
Cinnamon stick 1 medium size piece
Cloves 3-4 pieces
Cumin seeds/jeera 1 tbsp
One big bay leaf
Curd about 2 tbspn
Ginger garlic paste 1 tbsp
5-6 cashews soaked in water
Tomato puree (2 medium sized tomatoes used)
Turmeric powder, red chilli powder and Shahi Garam masala 1.5 tbspn each
Salt to taste

Instructions

Soak cashews in warm water and puree them with curd. Keep the tomato puree ready too.
To make the koftas, crumble fresh paneer into fine pieces using your hand or a spoon. You may need to grate, if using frozen paneer cubes.
Add maida,ghee,chilly paste, ginger - garlic paste, salt and mix well to form a firm mixture.
Make koftas out of the mixture by rolling a chunk into a ball and flattening it using your fingers. You may choose to make round koftas too.
Add oil to a non stick kadai or pan and deep fry the koftas till brown. Keep aside.
To make the gravy, heat oil in a kadai( you may use the oil leftover if any, after frying the koftas). Add ghee.
Add cumin seeds, cloves,cardamom pods, cinnamon, bay leaf and ginger garlic paste. Leave it for a few seconds.
Stir in the tomato puree and let it simmer on medium heat for a minute or two.
Then add the curd and cashew paste and stir well till the gravy comes to a boil.
Add the dry spice powders and salt and let the gravy thicken on low heat.
Gently add the koftas in the gravy one by one. Cover and cook for 5 minutes
Check the thickness of the gravy, if you are happy with the consistency, switch off the gas. Garnish if you like with coriander or chopped pistachios.
The koftas are now ready to be eaten! Enjoy with rotis, prathas or any rice preparation.

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