Paneer Kofta Korma (Indian Cottage Cheese Balls In A Delicate Yogurt Sauce)

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Paneer Kofta Korma (Indian Cottage Cheese Balls In A Delicate Yogurt Sauce)

Paneer, the quintessential Indian cottage cheese gets a serious makeover in the form of kofte, an Indian take on deep-fried meatballs. These are of course, meat-free and more like fried cheese balls, but you will not miss the meat, I promise. Dunked in a creamy gravy, you have a royal treat at no time at all!

Ingredients:

For paneer kofta (makes 15-18 kofta balls),

Paneer – 1/2 lb, around 250gm
Ginger and garlic paste – 2 tsp
Green chili – 1 small, finely chopped
Cumin powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Salt – a couple of generous pinches
Corn starch – 2-3 tbsp (as required to make a soft dough)
Oil – for deep frying

For the korma (serves 4),

Khus khus (white poppy seeds) – 1 1/2 tbsp
Oil – 2 tbsp
Whole spices – 1″ piece of cinnamon, 2-3 cloves, 2-3 green cardamom pods
Onion – 1 medium-sized, ground to a paste
Ginger – a thick 1″ piece
Garlic – 5-6 cloves
Green chilis – 2
Tomato – 1, chopped
Black pepper corns – 2 tsp, cracked (use more or less, depending on your heat level)
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Yogurt – 3/4 cup, lightly whipped to remove any lumps
Water – 1 cup
Salt – to taste
Cilantro – a few leaves, chopped

 

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