Paneer Kofta Curry

Time 30 min

Ingredients

Paneer 150 gms

Onion 1 big size

Tomatoes 3 medium size

Cashewnuts 1/4 cup

Ginger 1/2 inch

Red chilies 2-3 (or red chili powder 1/2 tsp)

Curd 2 tbsp

Green cardamom 1

Black pepper powder 2-3 pinch

All purpose flour / Maida 1 tsp

Oil 1tbsp + for deep frying

Garam masala 1/4 tsp

Fresh cream 2 tbsp

Sweet potatoes 1 medium size

Chaat masala 1/4 tsp

Salt to taste

Corn flour 2 tsp

Method

Roughly chop the tomatoes and onion and put into the cooker along with onion, cashewnuts, ginger, green cardamom, red chilies (or red chili ppowder 1/2 tsp), salt and 1 tbsp oil and mix well. Then add yogurt and mix well. Add 1 cup water to the mixture. Cook in the cooker till 3 whistles. Keep it aside and allow it to cool.

Grate cottage cheese into a bowl. Add black pepper powder, salt, flour and mix well. Make small balls and shape into koftas. Deep fry these koftas till golden in colour. Soak in the tissue paper for excess oil. 

Blend the cooked mixture using grinder into a smooth paste. Heat the oil in kadai then pour the mixture. Cook for 3-4 min. Then add cream and garam masala powder and mix well. Then arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately. Or koftas can be added to the gravy before switching off the flame. And then serve immediately.