Ingredients

• For the koftas:
• 3 - Medium size potatoes
• 1 cup - Finely chopped/ grated paneer
• 2 - Bread slices, edges off
• 1/2 cup - Crushed mixed dry fruits - cashews, almonds and raisins
• Salt to taste
• 1 tbsp - Sugar
• 2 - Chopped green chillies
• 1/2 tsp - Cumin powder
• 1/2 tsp - Pepper powder
• 1/2 tsp - Turmeric powder
• 1/2 tsp - Cardamom powder
• Oil to deep fry dumplings
• For the gravy:
• 1 - Medium onion, grated
• 2 cups - Tomato puree/paste
• 1 tbsp - Garam masala
• 1 tbsp - Whole garam masala
• Cardamoms- 2 -3
• Cinnamon- 1 small piece
• Cumin - 1 tsp
• Pepper powder- 1 tsp
• Dried red chillies- 2-3
• 1 tsp - Red chilli powder
• 1/2 cup - Cream
• 2 - Green chillies chopped
• 1/4 cup - cashewnut powder
• 1 tbsp - Garlic ginger paste
• 1/4 cup - Grated paneer
• 2 tbsp - Cooking oil
• salt to taste
• 1 tbsp - Sugar

How to Make Special Paneer Kofta Curry

• For the kofta filling:
• Mix half cup grated paneer, nuts, raisins, green chillies, cardamom powder, pepper powder, cumin powder, sugar and salt.
• Add a little water and make 8 equal sized balls of this mixture.
• To make the koftas.
• Boil, peel and mash the potatoes.
• Add 1/2 cup paneer, bread and salt and blend this into a smooth dough.
• Make 8 parts of this dough.
• Now take each part in your palm, flatten it, place the filling in it
• Wrap the outer filling well to form a stuffed dumpling.
• Heat oil in a deep pan and deep-fry koftas on medium heat until brown.
• Drain and set aside.
• For the gravy:
• Heat oil in a saucepan add garam masala, let it crackle and then add the onions.
• Add the garlic-ginger paste and chopped green chillies and fry for 2 mins.
• Now add the tomato puree and fry well.
• Add the powder spices, sugar and salt to it.
• Now add the grated paneer and cashew powder with a little water and let it boil.
• Simmer for 6 mins and add the cream, 2 tbsp at a time, while stirring continuously.
• Add sugar and simmer for 2-3 mins till it thickens.
• Immerse koftas in the gravy and immediately take it off the stove
• Serve hot.