With paneer koftas dipped in rich, creamy cashew based gravy, one can not miss out on this delectable dish!
1 1⁄2 Cup (24 tbs)
1⁄2 , boiled and peeled
Red chilli powder
1⁄4 Cup (4 tbs)
Take grated paneer in a mixing bowl, to that add grated boiled potato, green chillies,
red chilli powder, grated ginger, coriander powder, salt, coriander leaves, corn flour and mix it really well.
Make small golf size balls and stuff some raising and cashews in it.
Deep fry until golden brown.
Heat 1 tbsp oil, to that add sliced onion and cook until onions are browned up.
Soak cashews in water for 2 hours.
Mix cashews, green chillies, tomatoes and run in to blender.
Heat 2 tbsp oil, add onion puree and cook for 2 mts.
Add ginger garlic paste and cook for a minute.
Add tomato puree, mix well, add turmeric powder, garam masala, red chilli powder, coriander powder, cumin powder, mix and cook for 5 to 7 mts over medium heat.
Add water, stir, add salt, sugar, mix well and cook for 5 mts.
Mix milk powder, sugar, milk together to make smooth paste.
Add milk powder paste, mix and cook for 3 to 4 mts.
Add paneer kofta, mix, cover and cook for 3 to 4 mts.
This dish is one of North India's most ancient recipes. Paneer Kofta Curry is legendary for its richness. They are essentially Paneer dumplings cooked in rich, smooth, cashew nut gravy. Allow yourself to get lost in its lusciousness! Ai caramba!