Paneer Kofta

This is one delicacy we relish whenever we go out. The kofta can be made with any vegetable. Just use maida or bread or Gram flour for binding and deep fry. Make sure the koftas are made using the moisture content of the vegetable or bread. Avoiding water will make the koftas crispier. I have used Fresh cream in this recipe.If you don't get fresh cream use full cream milk. Whenever you deep fry for recipes like these, use oil just enough for frying as the oil cannot be resued. I have used Badam instead of Cashew, you can try using pistas too...

At the end if you feel the gravy is little bit thick, add fresh milk.

First let us finish the koftas and then prepare the gravy.
Ingredients for the Kofta

Potatoes- 2 boiled and skin peeled
Bread- 2 pieces
Green chillies- finely chopped
Coriander- finely chopped
Salt to taste
Gram flour -1 Tablespoon








Procedure for Koftas

Except the gram flour mix all the other ingredients.Mash the potatoes and bread well. Bread and mashed Potato will give us the moisture for binding.

Make small balls.Instead of making big balls,I prefer to make small ones as it take less time to deep fry makes it easier for kids to eat

Roll the koftas over dry gram flour.Deep fry until they are golden brown in colour.

 

Keep the fried koftas aside as we are going to prepare the gravy now.

 Ingredients for the gravy
 
Fresh coriander-1 cup
Green chillies-2
Fresh cream - 1 small cup
Onion- 1 Big(Cook this by adding water until it's tender or microwave with just enough water for 4 minutes)
Badam -8-10 pieces(soak for an hour and remove the skin or microwave for a minute to remove the skin)
Cinnamon, Cardamom and Cloves- each 2

First let us make the onion-badam paste. Cook this by adding water until it's tender or microwave with just enough water for 3-4 minutes. Similarly either soak or microwave the badam and remove the skin.

Grind cooked onion and badam together.(check Paneer butter masala to prepare this)

Add the Onion/ Badam paste. Simmer and cook for 5 minutes.Grind coriander and green chillies together. Keep it aside. In a kadai, heat oil or ghee.Once it's hot season it with the spices mentioned.

Now add the coriander-green chilly paste and at this stage add the required salt for the gravy.Remember there is enough salt in the Kofta.

Now the this paste is raw, so we need to give extra time for this.Probably 5 in high flame if you stand near the stove and stir it..Or you can simmer it for 10 minutes and do other work. You can see that the gravy has cooked well.

It's time to add the cream. Just keep some milk ready.If the gravy is far too thick, we can substitute it with milk.

After the cream is added we needn't cook for long as there is every chance for the cream to curdle.

Now the serving part.Remember for the koftas, we have to top the koftas with the gravy at the time of serving.So if you have invited guests over for dinner, prepare both and keep it separately.Mix it at the time of serving.

I would recommend this with a spicy pulao or briyani as both will compliment each other!