The star ingredient for the kofta is spiced as per taste buds and rolled in to a particular shape -cylinderical (oblong), spherical (round). They are then grilled or poached or fried or marinated or baked acordingly.These koftas are then served in a hot spicy sauce/gravy.


The kofta that gets a repeat entry in my kitchen is with Paneer. Potatoes and Cottage cheese spiced up and rolled are deep fried. They are then dumped in to a rich gravy of Cashews & Alomonds….

 Here’s how:-


Ingredients—


For the Kofta:- (12 nos)

• Paneer (200 gms) – Grated very finely
• Potato – 1 large (Boiled & Grated)
• Ginger – a small piece (grated)
• Garlic -2 (minced )
• Green chilli – 2 (finely chopped)
• Coriander a handful (chopped finely)
• Lemon juice – 1 tsp
• Cashewnuts – a few (roughly broken)
• Raisins – a  few
• Salt to taste
• Cornflour – 3 to4 tbsp
• Oil to deep fry

For the Spicy  Gravy

• Butter – 1 tbsp
• Fennel Seeds – 1 tbsp
• Cazrdamom – 2 to 3 pods (roughly crushed)
• Almonds – a handful
• Cashews – a handful
• Onion- 3 (roughly chopped)
• Tomato – 2 (pureed)
• Green Chilli – 1
• Ginger – Garlic Paste – 1tbsp
• Red chillie Powder – 1 tsp- to taste
• Turmeric Powder – 1tsp
• Garam Masala- 1 tsp
• Cumin powder – 1 tsp
• Coriander powder – 1tsp
• Salt to taste
• Coriander – finely chopped

Method:-
 Get the Koftas Ready – Mix together grated paneer and potatoes along with green chilli,ginger , garlic, salt and pepper. Add chopped cashewnuts and raisins.

Finally blend it with lemon juice, cornflour and the coriander leaves . Make it in to a dough and divide them in to lemon sized balls .

Heat sufficient oil in a kadai and deep fry the balls a few at a time until golden brown. Drain on  to an absorbent paper and keep aside.

In the meanwhile soak the cashews and almonds in hot water and grind it in to a fine paste.

Also puree the onions and green chilli powder and set aside.

In a separate pan add butter and sizzle fennel seeds along with cardamom . Now add the pureed onions and saute till it turns translucent. Add ginger-garlic paste and sitr fry till the raw smell evaporates.

Now add coriander powder, turmeric powder, cumin powder and garam masala. Stir well and saute . Leave to cook on low heat for some time. Add little water if required.

Now add the pureed tomatoes along with salt to taste and let it cook for a while.  Add the cashew- almond paste. Stir well and cook on low heat for seven to eight minutes.

Once the mix attains the desired consistency drop the paneer koftas in the gravy.

Garnish with chopped coriander leaves

Serve Hot with Rotis or Naan

Enjoy !