KOFTA CURRY

Try this rich, healthy, flavourful curry after a long tiring day and I guarantee you instant satisfaction and bliss!Now I had all the ingredients for this in my store cupboard, except for paneer. So I decided to be brave and attempt making paneer at 7 in the evening. And no it did not end up in having instant noodles for dinner. I have simplified everything here and used shortcuts as you would on a weekday. ENJOY to the fullest!

Ingredients: Serves 2

To make Kofta balls:

300g Paneer or cottage cheese (I used fresh homemade Paneer for this, but you can use the readymade Paneer slabs and grate them to make the kofta balls)

·  Oil for frying the Kofta balls

2tsps. Corn flour

To make Curry: 

·         1-2tbsps. Oil for cooking 

·         1-2 Large Onions finely chopped 

·         1tbsp. Ginger paste

·         1tbsp. Garlic paste
        Almond or cashew powder or paste (to make this at home soak the nuts in warm water & blend to a paste)

·         ¼ Cup Plain yogurt 

·         200g Can of peeled tomatoes 

·         Fresh coriander & mint for garnishing (optional)

Spices:

·         2-3 Dry bay leaves 

·         Half inch Cinnamon stick 

·         5-6 Black pepper corns

·         1tsp.Turmeric powder

·         2tsps.Red chilli powder 

·         1tbsp.Garam masala or Chole masala (if available)

·         1tbsp.Coriander powder 

·         2tsp.Cumin powder 

·         Salt to taste 

 Method: 

• To make the kofta balls, take the grated paneer and add cornflour to help it bind well. Divide the mixture into 8 equal parts and roll into lime size balls. Lightly dust the balls with some cornflour for extra coating. 
• Add about 1-2cm oil in a medium sized pan. When the oil is hot add the balls 3-4 at a time. Roll the balls in the pan for a even coloring. Fry till the balls are slightly golden brown. The trick is not to fry the balls too much till they are brown and burnt. A good kofta is white in colour. 
• Once the balls are ready, decant on tissue paper. Keep aside.
• For the curry, take a large pan, add oil. To the hot oil add the bay leaves, pepper corns and cinnamon stick.  Fry for 2 mins. 
• Add the chopped onion and fry till onions are translucent. Add salt to taste.  
• Add the cashew or almond powder or paste. Cook 5 mins 
• Now add the ginger-garlic paste. Cook till the raw flavour of the paste is gone. 
• Add the whisked plain yoghurt now and mix well. 
• Add the can of tomatoes, continue cooking till oil starts to separate from the sides
• 
• Add the dry spices one by one cook for few mins. 
• Check seasoning, adjust consistency of the curry by adding water if needed. 
• 
• Then add the kofta's or the paneer balls to the gravy. Cook covered for 5-7mins.   

Garnish with freshly chopped coriander & mint and serve with garlic naan or butter roti. 

Stays very well for 2-3 days and makes for a nice lunch. 
(See the HOW TO section, to learn how to make paneer & garlic naan)

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