PANEER KOFTA / COTTAGE CHEESE DUMPLINGS

INGREDIENTS
For Koftas:
3 medium or 2 big potatoes
1 cup grated paneer
1 cup bread crumbs
2 tbsp powdered cashew nuts
2 tbsp powdered almonds
1 finely chopped green chilli (optional)
1/2 tsp cardamom powder
1 tsp sugar
Salt as per taste
Oil for frying the koftas


For Gravy:
2 roughly chopped onions
2 cups tomato puree
2 tbsp ginger garlic paste
2 tbsp grated paneer
2 tbsp cashewnut powder
1 tsp powdered cinamon
1/2 tsp powdered nutmeg (jaiphal)
1/2 tsp powdered mace (javitri)

1 tsp red chilli
1/2 cup cream or malai
1 tbsp Garam masala powder
1/2 cup milk
1 tsp sugar
Salt as per taste

For Filling:
1/2 cup grated paneer
2 tsp powdered sugar
1 tbsp powderd cashew nut
1 tbsp raisins


METHOD:
Prepare filling using ingredients mentioned for same and keep aside.

For Koftas:
In a bowl, mash boiled potatoes, grated paneer, cashews, almonds, green chilli, salt and sugar. Mix well and make dough. Divide dough in equal portions. Make medium sized balls. Press it flat between your palm. Add prepared paneer filling inside and close it giving oval shape.

Keep these kotfas in freezer or refrigerator for 15-20 minutes. Deep fry after 15 minutes. Keep it aside.

For Gravy:
Heat oil in pan, saute onions, add ginger garlic paste till golden in color. Remove from fire. Let it cool down to room temperature. Grind in mixer to make smooth paste.
Heat 1 tsp oil in pan, add powdered cardamom, nutmeg and mace. Add pasted onions. Let it become golden in color.
Add tomato puree, salt, garam masala, sugar. Saute for at least 15-20 minutes or till it leave sides of pan.
Add cream mix well add milk to make gravy.
Add koftas while serving

Serves: 10-12 Koftas

Pictorial:

1. Mix 1/2 cup paneer, raisins, powdered cashews and 2 tsp sugar.
 Keep aside.

2. In a bowl, mash boiled potatoes.

3. Add 1 cup grated paneer.

4. Now goes 2 finely crumbled breads.

5. Knead a dough, divide equal portions. Make oval shaped balls.

6. Press it from center using finger.

7. Like this.

8. Add paneer filling in it.

9. Close it and keep koftas in freezer for 15-20 minutes.

10. Deep fry koftas.

11. Till golden in color. Koftas are ready. Keep it aside.

12. Heat some oil in pan, saute 2 chopped onions.

13. Add ginger-garlic paste and saute till golden in color. Turn off the gas and let it come down to room temperature.

14. Grind saute onions to make smooth paste. Keep aside.

15. In same pan, add 1 tsp cinnamon powder, 1/2 tsp mace & nutmeg powder.

16. Now add onion paste.

17. Saute for 5-10 minutes on medium flame.

18. Now add 2 cups tomato puree.

19. Now add salt, 1 or 2 tsp garam masala, chilli powder and 1 tsp sugar.

20. Add 2 tbsp cashew powder.

21. Add 1/2 cup cream or malai.

22. Add 1/2 cup milk and some water to make thick gravy. Simmer for 10 minutes. It's ready

23. Add koftas while serving only. As it can break easily because of its softness.