Ingredients

• For the Kofta:
• 4 - medium sized potatoes, boiled
• 300 g - home made paneer
• 4 tbsp - chick pea flour
• 1 pinch - baking soda
• oil for frying the koftas.
• For the gravy:
• 2 - tomatoes (medium)
• 2 - onions (medium)
• ginger to taste
• garlic to taste
• 1 tsp - garam masala
• 2 tsp - dhania powder
• 1 tsp - turmeric
• chilli powder to taste
• 1/2 tsp - amchoor
• 1 tbsp - yoghurt
• 1 tbsp - cooking oil.
• 4 cups - paneer liquid or water

How to Make Special Paneer Kofta

• For koftas:
• Mash the boiled potatoes and mix it with the paneer, besan and baking soda.
• Mix it nicely to form a soft dough.
• The dough will be a little sticky, applying a little oil on the palm will make it easier to handle it.
• Make small round balls (about 1 inch diameter) and deep fry in the cooking oil to a golden brown colour.
• Remove from oil, strain the excess on a paper towel and keep aside.
• For the gravy:
• Grind the tomatoes, onions, ginger and garlic to a smooth paste in the blender.
• In a kadai or wok or any deep vessel, add 1 tbsp of oil on medium heat.
• Add the paste and the remaining spices and yogurt. Stir till the oil starts to separate at the edges.
• Then add the liquid and let it simmer for 15 -20 minutes on medium low.
• The koftas should be adds to the gravy just a few minutes before serving.
• Heat the gravy very nicely and add the koftas just 3-4 minutes before serving.
• If added earlier, the koftas absorb too much gravy and break up.