Paneer Kofta Curry / Cottage Cheese Dumplings Curry- A Royal Treat

Paneer is like a chicken for vegetarians. Whenever we have some special guests coming at our place for dinner or lunch one thing that will always be there in the menu is Paneer. Let it be matar paneer, achari paneer, paneer corn burji, malai palak paneer, paneer tikka masala, kadai paneer or the most royal one -Paneer butter masala.

One can make so many dishes from paneer. Our good old Indian cheese is so versatile that it is used in starters, main course, parathas and even desserts. I made paneer some days back and I did not have time to wait till paneer firms to be cubed out. Thus I had to use the curdled panner, so I opted to make paneer kofta curry. Hmmm! What else, it started raining and the weather played an important role in setting the stage :-) Below are the Ingredients

Ingredients:

For The Koftas:

Crumbled Paneer-2 cups
Bread slice-2
Red Chilli Powder/lal mirch-1/2teaspoons
Salt- to taste
Chopped Coriander Leaves/dhaniya -2tablespoon
Chat Masala Powder-1/4 teaspoon
Oil-For Deep Frying

For The Gravy:

Butter/Makkan-3 tablespoon
Tomato/ tamatar-3
Onion/ Pyaz-2
Garlic/ Lehsun -5 cloves
Ginger/ adrak-a small piece
Garam Masala-1/2 teaspoon
Red Chilli Powder/ lal mirch -1 teaspoon
Turmeric powder/ haldi-1/4 teaspoon
Clove/ laung-1
Cinnamon/dal chini-a small piece
Coriander Leaves/ dhaniya-2 tablespoon

Method:

For Koftas:

• Mix all the ingredients along with the bread slices to form soft dough.
• Heat oil in a kadai/wok
• Divide the dough into equal parts and shape each portion into a ball.
• Deep fry the balls until golden.
• Keep it aside.

For the Gravy:

• Grind tomatoes to form puree.
• In a mortar and pestle, pound garlic and ginger to a coarse paste.
• Heat butter and when it starts melting add cinnamon and clove.
• Add chopped onions and saute till golden.
• Add the ginger garlic paste and saute till the raw smell is gone.
• Add the tomato paste along with the red chilli and garam masala.
• Add salt and turmeric. Mix well and let it cook until dry. When butter starts floating, add enough water to bring it to gravy consistency. 
• When it boils, add the koftas and coriander leaves and switch flame to low.
• Cover and cook for 2 minutes. Serve hot with any flat bread.

Notes:

• Red chilli powder can be adjusted as per one's taste.
• Bread can be replaced with 1 medium size boiled mashed potatoes.
• If paneer is not home made, then grate it with grater and then use.

Taste:

Soft dumplings in spicy sauce 

Look more paneer recipes here