ofta is the dish, we generally order when we dine out. My mom and sister make great kofta gravies but I don't know why I stopped making them and started thinking that this is a restaurant dish. Long back when we were in India, we used to relish this dish very often. No need to say that it was always in restaurant. We love koftas but here in USA, I've tried this dish in several restaurants but I was always disappointed. Then I thought to try again at home. There are so many variations of Kofta. This time I made paneer kofta. There were two reasons behind it. First one.....the unopened milk can in the fridge was about to expire and I needed to use that asap. There were two ways to consume that, making yogurt or making paneer. I already had a big bowl of yogurt in the fridge.....so I opted for the second one. Second reason was....I already had boiled and mashed potatoes in the fridge...which also I wanted to consume sooner than later. Also I just recalled one more reason. It is LGSS_Paneer :)
Grated Paneer - 2 cups
Boiled & grated potatoes - 1 cup
Mint - 2tsp chopped
Raisins - 18-20
Cashews - 10
Cornflour - 3 tbsp
All purpose flour - 1 tbsp
Salt - 3/4 tsp
Green chilli - 1 finely chopped
Cilantro leaves - 1 tbs finely chopped
Oil - for deep frying
Onion - 1 medium
Tomatoes - 4 medium
Oil - 3 tbsp
Cumin seeds - 1 tsp
Asafoetida - 1/8 tsp
Ginger garlic paste - 1 tsp
Yogurt - 2 tbsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - 3/4 tsp
Garam masala - 1/2 tsp
Coriander powder - 3/4 tsp
Kasori methi - a handful
First make the kofta. Keep 1/4 cup paneer aside to make the stuffing. Mix potatoes and paneer. Add cornstarch and all purpose flour into it. Add cilantro, salt, green chilli and make a dough. Divide this dough into 18 equal parts.
In another bowl mix together 1/4 cup paneer, raisins, cashews and mint.
Grease the palms and take one portion of the dough. Flat this ball on the Palm and fill the stuffing. Make ball again and seal it properly. Do the same in rest of the dough.
Deep fry the koftas till golden at medium heat.
Serve the Koftas as Appetizer or as a main dish in the gravy.
To make Gravy add oil in a pan. When oil is hot add cumin seeds and asafoetida. Add ginger garlic paste.
Add chopped onions and fry till golden brown. Add tomato paste and yogurt.
Add turmeric powder, salt, red chilli powder and coriander powder.Cook it well for about 10 mins. When oil leaves the sides add water and let it boil for another few minutes. Add kasori methi and mix well.
Preheat the oven at 300 F. Arrange the koftas in the oven proof dish and pour the gravy on the kofts. Keep it in the oven for 10 mins so that the koftas absorb some of the gravy. Serve hot.