Sunday, August 3, 2008

Paneer Kofta Curry

Paneer, a special favourite with North Indians, is used all over India to make delicious dishes ranging from curries to desserts.
It readily takes on the flavor of the spices in which it is cooked.
Paneer kofta curry is one of those dishes that look like they take a lot of time and effort to make but in truth, are easy to prepare.


For Koftas:
  • 2 cups grated cottage cheese(paneer)
  • 2 Potato ( boiled and mashed)
  • 1/4 tsp Garam Masala
  • 2 tblsp Cornflour
  • Salt to taste
  • Oil for frying

For Gravy
  • 4 Onion chopped
  • 4 Tomato
  • 1 tbsp ginger garlic paste
  • 1 tsp Red Chili Powder
  • ¼ tsp Turmeric powder
  • 2 tsp coriander powder ( Dhania powder)
  • ½ tsp Garam Masala
  • 1 Bay Leaf (Tej Patta)
  • ½ tsp caraway seeds (Shahjeera)
  • Coriander Leaves finely chopped
  • 1/2 cup yogurt
  • 1/2 tsp Salt
  • 2 tbsp cashew paste


Paneer kofta:
  • Mix cheese and boiled potato well
  • Add salt, garam masala, cornflour and mix well.
  • Make round balls of this mixture.
  • Now heat oil in a pan and fry balls in the oil till brown in color.

  • Grind onion and tomatoes together.
  • Heat oil in a deep saucepan.
  • Add carawayseeds and bay leaf.
  • Add onion tomato paste, ginger garlic paste and brown it, stirring continously.
  • Add red chili powder, turmeric, garam masala and salt.
  • When it leaves oil add curd and cashewnut paste. (To make cashewnut paste grind cashewnut with water).
  • Stir it continously for a minute.Then add 2 cup of water.
  • Put on the lid and simmer for 5 minutes. Remove from heat. Add koftas to it.
  • Serve in a serving dish and garnish with chopped coriander leaves.
  • Serve with paratha.

Coriander leaves are often used raw or added to the dish right before serving, as heat diminishes their flavour quickly,

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