Paneer Kofta Recipe

Fixings

for kofta:

1 cup paneer/curds ground

1 cup potato bubbled and pounded

¼ cup besan/gram flour

½ tsp  lal mirch powder

5 cashew/kaju slashed

¼ tsp turmeric/haldi

½ tsp garam masala

3 tbsp corn flour to roll

¼ tsp salt

oil for profound singing

for curry:

3 tsp oil

1 cove leaf/tej patta

1 inch cinnamon

2 cases cardamom/elachi

1 tsp jeera/cumin

1 onion finely slashed

2 cup tomato mash

1 tsp ginger garlic glue

¼ tsp turmeric/haldi

1 tsp kashmiri red bean stew powder/lal mirch powder

½ tsp coriander powder

¼ tsp cumin powder

1 tsp salt

1 cup water

¼ cup curd/yogurt

¼ cup cashew glue

1 tsp kasuri methi/dry fenugreek leaves

¼ tsp garam masala

Guidelines

initially, blend all the fixings to make little adjust kofta.

move them in corn flour for additional fresh out covering.

profound fry in hot oil or prepare in preheated stove at 180 degree celsius for 20 minutes.

mix every so often, and fry on medium fire.

fry till the kofta turn brilliant and fresh.

channel off the paneer koftas and in tomato onion based curry.

spread and stew for 8 minutes or till the kofta ingests curry.

also, include ¼ tsp garam masala and 1 tsp squashed kasuri methi. mix well.

at last, serve paneer kofta curry with jeera rice , roti or naan.