Ingredients

• For Koftas:
• 250 g: Paneer
• 3 - Potatoes (boiled & mashed)
• 1 tsp - Coriander and Cumin seed powder
• 1/4 tsp - Salt
• Oil: for frying
• For Gravy:
• 1/2 tsp - Ginger-garlic paste
• 3 - Onions
• 6-8 - Green chillies
• 1/2 tsp - turmeric
• 100 g - cashewnuts
• 50 g - Poppy seeds
• 1/2 cup - Milk
• 1 tsp - Garam masala
• 1.5 tsp - Salt
• 3 tsp - Butter
• 4 cups - Water
• 1 tsp - Lemon Juice
• Coriander Leaves: for garnishing

How to Make Traditional Paneer Kofta

• Grate the paneer and mix it well with the mashed potatoes.
• Add the salt and coriander and cumin seeds powder.
• Mix well and make it into round balls.
• Heat oil in a pan and deep-fry the koftas till they are golden brown. Keep them aside.
• For the gravy:
• Soak cashewnuts and khus-khus in lukewarm milk and keep it aside for 20 minutes and grind it to a smooth paste along with the milk.
• Make a paste of onions and green chillies and set that aside.
• Heat the pan, add the butter to it.
• Add onion-green chilli paste, ginger-garlic paste and fry till oil separates.
• Add turmeric powder.
• Add the cashewnut paste and fry for 3 minutes on a low flame.
• Add salt and garam masala to the gravy.
• Pour water into the gravy and let it boil for 5 minutes.
• Put off the flame and add lemon juice to it.
• Dump the koftas into the gravy.
• Garnish with fresh coriander leaves and serve hot.