Kofta Curry

This is my mum’s recipe, tried and tested but the finishing touches are mine. I’ve made it just twice, but both times, fortunately, it turned out pretty good.

Ingredients:

For the koftas:

300 gms paneer

1big potato

3Tbsp plain flour

Green chillies 

Dhania leaves. 

For the gravy: 

2 onions

1 Tbsp garlic ginger paste 

2 tomatoes or tomato puree

Chilli powder, dhania, jeera powder, haldi and salt, 

Kasuri methi 

½ cup cream.

Method:

For Kofta: Grate the paneer, knead it together with mashed potato,

maida, a little salt, chopped chilles and kothmir. Make a soft dough {no

water }. Make small balls and deep fry in hot oil, keep aside.

For Gravy : Fry onions till light brown and then grind to a ppaste,

Make a gravy with the onions, garlic ginger paste , tomato puree and the remaining

masalas. Finally, add the kasuri methi. 

Add the koftas into the gravy just before serving. (If you add the koftas into the gravy earlier on, the koftas will absord all the gravy and bloat up. You’ll have yourself a kofta-podge, not a curry!). Add a big dollop of cream on top and stir well. Here’s where my personal input comes in; I add one third cup full cashew nut paste to the gravy. It enhances the richness of this dish.