Paneer Kofta

This lightly aired Paneer Kofta's melts in your mouth,  eat them as is it or mix them in gravy and enjoy with rice or roti.

Nutritional Value
These little balls are shallow fried and dipped in a gravy of cashew and tomato.

This recipe will make approx 10 koftas

The oil or butter we use to prepare makes a real difference in calories.
Calories*- 250 per person

Potato-  225 kcal
Paneer (cottage cheese)-  265 kcal
Cashew- 80
Protein- 8gm

*calories are an estimation of my cooking.

Ingredients

For Kofta

3 -  Boiled Potatoes (max 200 to 250 gms)

200 gms Cottage Cheese (Paneer)

2 tablespoons of corn flour

Mix half teaspoon spices of (coriander, turmeric and garam masala)

1 teaspoon salt

To make corn flour paste - Mix 2 tablespoon of corn flour in almost one and a half tablespoon of water)

For Gravy

1- Large red onion (chopped roughly)
8- Cashew (chopped roughly)
4- pods of garlic
1-inch ginger
2 bay leaves
2 tomato
1 small cinnamon stick
1 clove
2 green chilies (optional)
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
1 tablespoon salt (adjust to taste)
1 teaspoon Red chili powder
1/2 teaspoon garam masala
3 tablespoons of oil (any kind)

Method

For Koftas
Mix the mashed potatoes, cheese, corn flour, salt, and spices together. Make small balls of it.

Mix 2 tablespoon of corn flour in almost one and a half tablespoon of water (don't pour water at once put slowly to form a lump-free paste) to make a paste formation.

They are so light and airy so try to be careful when frying it

Dip the balls in the paste and then shallow fry them in a pan and keep them aside.

For Gravy
Take a heavy bottom pan or Indian kadhai and heat one tablespoon oil in it, add bay leaves, cinnamon stick, green cardamom, and clove. Once they start to splutter add the chopped onion and fry it well till it turns brown now add the grounded spices (coriander, turmeric, chili, garam masala) with ginger, garlic, and cashew.

Fry for two minutes and then add chopped tomatoes and salt let it cook covered in medium flame for five minutes.

Take out the bay leaf, cinnamon stick from the mix and blend the rest of it to make the base.

Clean the pan and add one tablespoon oil and add the base to it with a half cup of water and let it cook for 10 mins covered in low flame. Keep checking in between, if the gravy thickens add more water

Now add the koftas in it and gently coat them in gravy.

Serve with steamed rice or paratha.
Enjoy!