(Image source from: Khoa Paneer Kofta special curry})

Khoa Paneer Kofta is mouth-watering food, you can prepare with grated paneer, Khoa and Tomato purée in very short time.

Ingredients

For the Kofta:

100 gms grated paneer,

1 1/2 boiled potatoes –mashed

50 gms khoa,

2 Tbsp ginger garlic paste,

1 tsp turmeric powder,

1 1/2 tsp red chili powder,

Fresh coriander,

1/2 tsp coriander seeds

1/2 tsp cumin seeds,

25g ms raisins-chopped,

2-3 Tbsp mustard oil, 

50 gms flour,

Salt to taste

For the Gravy:

3 Tbsp refined oil,

2 sticks of cinnamon,

2 brown cardamoms,

6 green cardamoms,

12 cloves,

2 onions - chopped finely

2-3 bay leaves,

2 tsp cumin, 

4 tsp ginger garlic paste,

1 tsp turmeric powder,

1 1/2 tsp red chili powder,

100 gms tomato puree,

100 gms fresh milk,

5 Tbsp hung curd,

1/2 tsp sugar,

Salt to taste

Procedure 

For the Kofta:

In a bowl mix the grated paneer, potato mash, khoa, ginger garlic paste, salt, turmeric powder, red chili powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins. Mix well together and make into a malleable mixture.

Make koftas (round balls) of the dough, dust with flour. Let that koftas firm up in fridge for fifteen minutes.

For the Gravy:

Heat the refined oil in a pan. Now add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin.

Then add the onions, salt, ginger garlic paste, and red chili powder. Fry the mixture till onions get brown color.

Add in the Tomato purée and fresh milk into the gravy. Stir it and let that be on a gentle simmer.

Into the pan, add hung curd and sugar for balancing the acidity, cover it with a plate or bowl cap wait for 10 - 15 mins.

In a different pan, shallow fry the koftas in refined oil. Keep the shallow fried koftas into the gravy mixture. Heat the bowl on sim for 5-6 mins. Garnish the gravy with fresh coriander and a squeeze of lemon, Serve hot!

-Kannamsai