Paneer and Vegetable Kofta Curry

Ingredients & Substitutes

Instructions

1. 1

   Grate 200 grams of paneer and finely chop 1 cup of mixed vegetables (carrots, beans, peas) into a mixing bowl.

2. 2

   Combine the grated paneer and chopped vegetables with 2 tablespoons of cornflour, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, and 1/2 teaspoon of salt, then form the mixture into approximately 12-15 small, uniform balls.

3. 3

   Heat 2 cups of oil in a deep pan over medium-high heat and carefully deep-fry the prepared kofta balls in batches until they are golden brown on all sides, then remove and drain on a paper towel.

4. 4

   In a separate pan, heat 2 tablespoons of the remaining oil over medium heat and sauté 1 finely chopped large onion until it becomes translucent, then add 1 tablespoon of ginger-garlic paste and cook for 1 minute until fragrant.

5. 5

   Stir in 2 finely chopped medium tomatoes, 1 teaspoon of coriander powder, the remaining 1/2 teaspoon of turmeric powder, the remaining 1/2 teaspoon of red chili powder, and the remaining 1/2 teaspoon of salt, cooking until the tomatoes soften and the oil begins to separate from the masala.

6. 6

   Pour in 1/2 cup of cashew paste and 1 cup of water, mixing well and bringing the gravy to a gentle simmer, adjusting consistency as desired.

7. 7

   Gently add the fried kofta balls into the simmering gravy and allow them to cook for 5 to 7 minutes, ensuring they are well coated and heated through.

8. 8

   Garnish the curry with 1 tablespoon of fresh chopped coriander and 1/2 teaspoon of garam masala just before serving hot with rice or naan.