Panner Kofta (Cottage Cheese Dumplings in Gravy)

I’ve promised myself that I will cook something new that I’ve never cooked earlier at least 4 days a week. That can be quite a task, but interesting nevertheless. It’s amazing how the same ingredients in various permutations and combinations produce such a variety of dishes. Cooking is indeed an art where you discover new flavors and pleasures as you try out more.

 

Enough of poetry. Yesterday I eyed the things available at home to whip up something new. I had some cottage cheese (made out of curdled milk), some boiled potatoes, tomatoes and onions. Mental images of dishes flashed across my mind as in a Power Point presentation and finally I decided on Paneer Kofta (Dumplings of Paneer (cottage cheese) in gravy) Yumm!! I had always relished it in restaurants and wanted to make it sometime. A faded scribble in my much used recipe book promptly came to my aid and before I knew I was lost in the aroma of this delicacy. In the picture of the Paneer Kofta given, the Koftas (dumplings) are submerged in the gravy, so are not clearly visible.

Ingredients:

For Koftas ( Dumplings)

  • 200 gm Cottage Cheese (Paneer)
  • 2 Boiled Potatoes
  • 1/2 tsp Red Chili Powder
  • 1/4 tsp Garam Masala ( Curry Powder- available in Indian stores)
  • 2 tbsp Corn flour
  • Oil for frying

 

For Gravy

  • 4 Onions
  • 4 Tomatoes
  • 3-4 strings of Coriander/cilantro Leaves
  • 1/2 cup Curd)
  • 1/2 cup Cashew nut Powder
  • 1/2 tsp Cumin Seed
  • 1/2 tsp Salt
  • 1/2 tsp Red Chili Powder
  • 1/4 tsp Turmeric)
  • 1/4 tsp Garam Masala
  • 1 Bay Leaf
  • 2 tbsp Clarified Butter / Ghee

Method:

  • Boil potatoes and peel them.
  • Grate paneer and potatoes.
  • Add salt, red chili powder, garam masala, corn flour and mix well.
  • Make round balls (koftas) of this mixture.
  • Heat oil in a pan.
  • Fry the koftas in the oil till brown in color.
  • Grind onion and tomatoes together.
  • Chop coriander leaves very finely.
  • Heat oil in a pan.
  • Add cumin seeds and bay leaf.
  • Add onion, tomato paste and cook it till brown, stirring continuously.
  • Add curd, cashew nut powder, salt, red chili powder, turmeric, garam masala.
  • Stir it continously for a minute.
  • Then add 2 cups of water.
  • Cover the pan with a lid and simmer for 5 minutes.
  • While serving reheat the gravy and then add koftas to it.
  • Garnish it with chopped coriander leaves and serve hot

Preparation time: ½ hour

Serves: 2

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