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Paneer Kofta Curry
By : Method
- Cut the paneer in cubes or make into round shapes and deep fry.
- Soak the poppy seeds and charmagaz, raisins and cashewnuts for 10 minutes.
- Now grind the onion, ginger, garlic, cashews and raisins, and the soaked poppy seeds and charmagaz mixture to a fine paste.
- Heat oil and fry the masala for 10 minutes on a medium flame.
- Then add turmeric powder, salt, sugar, kasuri methi and mix well.
- Now add paneer cubes, water and mix well.
- Cook on a low flame for 5 to 10 minutes.
- Serve hot with naan or pulao.
Ingredients:
100g - paneer cubes
1 - big onion
2 - cloves of garlic
Ginger - garlic paste
50 g - raisins and cashewnuts
1/2 tsp - poppy seeds
1/2 tsp - charmagaz
Salt to taste
Sugar to taste
1/2 tsp - turmeric powder
Oil to deep fry the paneer
2 to 3 tbsp - oil for the kofta
1 tsp - kasuri methi
1/2 cup - water
100g - paneer cubes
1 - big onion
2 - cloves of garlic
Ginger - garlic paste
50 g - raisins and cashewnuts
1/2 tsp - poppy seeds
1/2 tsp - charmagaz
Salt to taste
Sugar to taste
1/2 tsp - turmeric powder
Oil to deep fry the paneer
2 to 3 tbsp - oil for the kofta
1 tsp - kasuri methi
1/2 cup - water
RECIPES BY RAMYA GANESH
