Paneer Kofta

Ingredients:

• Paneer: 250 gms
• Potato: 3 medium sized (boiled)
• Onion: 1-2 (very finely chopped)
• Tomato: 3 (boiled, peeled and pureered)
• Green Chillies: 4-5
• Cashewnut Paste: 1/2 cup (Soaked for 20 mins and grind)
• Corriander
• Garam Masala: 1/2 tsp
• Kitchen King Masala: 1 tbsp
• Cumin: 1/2 tsp
• Cloves: 3-4
• Cinnamon: 1 inch 
• Ginger Garlic Paste: 2 tsps
• Grated ginger: 2 tsps
• Corriander Powder: 1 1/2 tsp
• Turmeric: 1/4 tsp
• Chilli Powder: 2 tsps
• Salt: To Taste
• Oil: To deep fry kofta balls.
• Kasturi Methi: 1 tbsp
• Sugar: 1/2 tsp

Method:

1. In a bowl grate Paneer and Potatoes. Add finely chopped green chillies & corriander. Ginger grated, salt and mix well and make small balls of the mixture.
2. In a kadai heat oil to deep fry the kofta balls. Once the oil is heated drop in the balls slowly and turn slowly so that these balls dont break. Fry till golden brown and keep the fried koftas aside.
3. In an other wok heat 3 tbsps of oil add cumin fry till they sluppter. Next add in cinnamon, cloves and ginger garlic paste fry for 20 seconds.
4. Add finely chopped green chillies & onions fry till the raw smell of the onions is gone and till they turn golden brown.
5. Add in the tomato puree, turmeric, salt, chilli powder, corriander powder, garam masala, kitchen king masala, sugar and mix well. Cook the gravy till oil seperates from the edges of the wok.
6. Once you observe the oil to seperate add in the cashewnut paste and cook for about 5 to 10 mins covered with a lid on top.
7. Now drop in the paneer kofta balls mix gently so that the kofta does not break. Add in Kasuri methi at the end and transfer to a serving bowl. Ganish with Cilantro/corriander.
8. Serve with Roti/Chapati/Poori