PANEER KOFTA GRAVY

 A tasty Punjabi gravy, apt for Chappathi, Naan, Parotta, Roti, Rice  etc.,

INGREDIENTS:

Milk - 1/4 cup
Onion - 1 chopped finely
Ghee - 2 tsp
Oil - 2 tsp 
Red chilly powder/Sambar powder - 1 tsp
Garam masala - 1/2 tsp
Kasuri methi/dried fenugreek leaves - 1 tsp

For kofta
Paneer - 1 cup (grated)
Corn flour/maida/rice flour - 1/4 cup
Red chilly powder - 1/4 tsp
Garam masala - 1/4 tsp
Coriander leaves - 1/2 handful
Salt
Oil - for deep frying

For Grinding
Tomato - 1
Ginger - 1 inch stick
Garlic - 3 pods
Coriander seeds - 1 tsp
Cinnamon - 1
Cloves - 2
Fennel - 1 tsp
Poppy seeds - 1/2 tsp
Cashew - 5
Badam - 5

METHOD:
1. Soak all the ingredients given for grinding except tomato, ginger and garlic for 30 minutes.
2. In a bowl, add grated paneer, corn flour/maida/rice flour, red chilly powder, garam masala, chopped coriander leaves, salt and mix well. If needed sprinkle little water and knead into a soft dough and make small size balls. Flour is added for binding.
3. Heat oil in a pan and deep fry all the balls in batches until golden brown. The balls should be deep fried in low flame.
4. In a mixer, grind all the ingredients given for grinding to a fine paste.

Kofta preparation

5. In a pan, add ghee, oil and add finely chopped onions and saute well until onions turn transparent. Add little salt to fasten cooking of the onion.
6. Add red chilly powder/Sambar powder, garam masala and mix well.
7. Add the paste, needed salt(salt has been added to the kofta balls), mix well, cover with lid and cook well until raw smell goes off for 3 to 4 minutes. Add little water if needed and cook for another 5 minutes.
8. Heat milk in a pan until it thickens slightly and add to the gravy, mix well and switch off the flame.
9. Taste for salt, add if needed and add kasuri methi and mix well.
10. Place the kofta balls in a plate and pour the gravy over it and serve hot.
11. Tasty Paneer kofta gravy  is ready to be served.

Note:

•  The kofta should be added to the gravy 10 minutes before serving to avoid breaking of the balls.
• If the gravy is cold, reheat slightly and add the kofta balls.