Paneer Koftas

Preparation:30 mins
Cook: 30 mins
Total Time: 601 hours
Servings: Makes 4 to 6 servings

Ingredients

For The Koftas
250 gms paneer (cottage cheese)
3 boiled and mashed potatoes
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp salt
oil for deep frying

For The Gravy
1/2 tsp ginger-garlic (adrak-lehsun) paste
3 onions
6 to 8 green chillies
1/2 tsp turmeric powder (haldi)
100 gms cashewnuts (kaju)
50 gms poppy seeds (khus-khus)
1/2 cup milk
1 tsp garam masala
1 1/2 tsp salt
3 tsp butter
1 tsp lemon juice

For Garnishing
chopped coriander (dhania)

Method

For the koftas
For the koftasGrate the paneer and mix well with the mashed potatoes.Add the salt and coriander and cumin seeds powder, mix well and divide the mixture into equal portions.Shape each portion into small round balls.Heat the oil in a kadhai and deep fry the koftas till golden brown form all the sides.Drain on an absorbent paper and keep aside.
For the gravy
For the gravySoak the cashewnuts and khus-khus in luke warm milk and keep aside for 20 minutes.Blend in a mixer to a smooth paste along with the milk. Keep aside.Combine the onions and green chillies and blend in a mixer to a smooth paste. Keep aside.Heat the butter in a pan, add onion-green chilli paste and ginger-garlic paste and saute till oil separates.Add tumeric powder add the cashewnut paste and saute for 3 minutes.Add salt and garam masala along with 4 cups of water and bring it to boil for 5 minutes.Remove from the flame and add lemon juice.
How to serve
How to serveJust before serving, add the koftas to the gravy and mix well.Serve hot garnished with coriander.