Paneer Kofta Curry

‘Kofta’ – I have been eating these koftas since my mum started making North-Indian dishes in-house! I’m not so bold enough to try varieties of koftas like mum… As I got to taste Bottle gourd (lauki), Cheese, Lentils based, Mix Veg, Malai, Nargisi, Corn, Peas n many more variations in koftas from her end!!!

Since I faced a terrible incident of kofta explosion while frying them n got my skin burnt on face n right hand, I was terrified to try it often! Never too late… I have found an option to make these ‘Paneer Kofta’ in my paniyaram pan only! How I love this pan… which I bought from India for no specific reason!!!

I’ll post some basics of ‘North-Indian Curries’ soon in ‘Kitchen Basics’ section… yet few tips are given at the end of this recipe! This one is a winner recipe for sure…

INGREDIENTS:

For Kofta–

50 gm Paneer
1 Boiled Potato
1 tbsp Corn Flour
Salt, to taste
1/4 tsp Red Chilly Powder
1/2 tsp Cumin Powder, roasted
Oil, to shallow-fry

For Gravy–

2 Onion
2 Tomato, medium
1 tbsp 2G Paste
1 tsp Kasoori Methi
1/2 tsp Red Chilly Powder
1 tsp Coriander Powder

1/4 tsp Turmeric Powder
1 tsp Garam Masala
Salt, to taste
1 tbsp Full Cream (optional)
2 tbsp Cooking Oil

STEPS TO FOLLOW:

1. Crumble paneer and mash boiled potato. Mix them together in a big bowl along with all other ingredients.
2. Divide this stuffing in 7-8 portions and make balls out of them.
3. Heat paniyaram pan and drizzle few drops of oil in all moulds.
4. Arrange prepared koftas and shallow-fry them until golden brown in color.
5. Roughtly chop onions and tomatoes.
6. Heat 2-3 tsp oil in a deep pan and cook onions + tomatoes in it. Once they are mushy in texture (approx 10-12 mins), cool them down to room temp and grind to make a smooth paste.
7. Heat remaining oil in the same pan and add 2G paste in it. Cook to release raw aroma out of it.
8. Mix already cooked paste and other ingredients. Mix everything well and cook this gravy for 4-5 mins.
9. Add paneer koftas in gravy just before serving.
10. Serve hot with Tandoori Naan!

SJ’s NOTE:

• I used a word 2G for Ginger-Garlic Paste. Similarly, 3G I use for Ginger-Garlic-Green Chillies Paste :)