Paneer and Spinach Kofta in Cashew Gravy

Ingredients & Substitutes

Instructions

1. 1

   To prepare the kofta, crumble 200 grams of paneer into a large bowl, add 1 cup of finely chopped fresh spinach, 1 medium boiled and mashed potato, 1 finely chopped green chili, 1 teaspoon of ginger-garlic paste, 0.5 teaspoon of cumin powder, 0.5 teaspoon of garam masala, 0.75 teaspoon of salt, and 2 tablespoons of cornflour, then mix everything thoroughly and form small balls.

2. 2

   Heat sufficient oil for deep frying in a deep pan over medium heat, then carefully fry the prepared kofta balls until they are golden brown on all sides, removing them with a slotted spoon and placing them on absorbent paper to drain excess oil.

3. 3

   For the gravy, blend 0.5 cup of soaked cashews with a little water into a smooth paste; set aside.

4. 4

   Heat 2 tablespoons of oil or ghee in a heavy-bottomed pan over medium heat, add 2 finely chopped medium onions and 1 slit green chili, and sauté until the onions turn translucent.

5. 5

   Add 1 tablespoon of ginger-garlic paste to the pan and cook for 1 minute, then stir in 2 medium pureed tomatoes and cook until the oil begins to separate, approximately 5-7 minutes.

6. 6

   Stir in 0.5 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1.5 teaspoons of coriander powder, 1 teaspoon of garam masala, and 1 teaspoon of salt, cooking the spices for 2-3 minutes until fragrant.

7. 7

   Pour in the cashew paste and 1.5 cups of water, bring the gravy to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the gravy thickens to your desired consistency.

8. 8

   Finally, gently add the fried kofta balls to the simmering gravy, stir in 0.25 cup of fresh cream and 1 teaspoon of kasuri methi, and let it simmer for another 5 minutes before serving hot.