Paneer Kofta

Kofta is the Asian/Middle Eastern version of meatball. In India we make a vegetarian version of it and mostly out of potato and cottage cheese. 

Paneer Kofta

Ingredients:

• 200gms Paneer/Cottage cheese crumbled
• 2 medium size potato boiled and mashed
• 1 small cauliflower grated
• 1 large Onion
• 2 large Tomatoes
• 2-3 tsp Gram flour
• 1/2 cup milk
• 2 green chili (1 chopped and the other slit)
• 1/4 tsp Ajwain/Carom seeds
• 1/3 tsp Pepper
• 1/4 tsp Turmeric powder
• 1/4 tsp Cumin seeds
• 1/2 tsp Coriander powder
• 1/2 tsp Ginger
• 1/2 tsp Garlic
• Coriander leaves chopped
• Salt to taste
• Oil for deep frying

Preparation:

• Mix potato, cauliflower and paneer thoroughly
• Add ajwain, pepper, chopped green chili and coriander leaves to the above mixture
• Add gram flour and make it into a soft dough. Make lime sized balls.
• Heat oil for deep frying. Add the balls in the oil and fry it on low flame.
• Once the paneer koftas have become brown, use a slotted spoon and remove them from oil.
• Put the chopped onion, tomatoes, ginger and garlic into a mixie and grind them to a paste
• Heat 2Tbsp of oil in a wok and add cumin seeds. 
• Once they sputter, add the onion-tomato paste, slit green chili, coriander powder and turmeric powder.
• Cook it on low flame till the oil separates.
• Add koftas and milk into the pan. Boil for 3-4 minutes
• Garnish with coriander leaves

Serve this paneer kofta with roti or parathas.

This is a guest post by Anshu Dhamija who likes to try out new dishes in her spare time.