Aloo Paneer Curry


For Koftas:

3 medium sized Potatoes boiled mashed
Panneer from 3-4 cups of Milk
Green Chillies 2-3 chopped fine
Cumin seeds crushed 1/2 tsp
Garam Masala 1/2 tsp
Lemon Juice 1/2 tsp
Salt to taste
Fresh Coriander chopped fine
Cornstarch 1 tbsp
Bread crumbs 1/4 cup
Oil for shallow fry

For Gravy:

Potatoes 3 medium sized
2 Green Chillies chopped fine
1/2 tsp crushed Cumin seeds
1 Tomato
1 Onion
3-4 cloves Garlic
1" piece Ginger
2 TB cup Curd
6-7 Cashews broken
1 tsp. Red Chilli powder
1/2 tsp. Dhania seeds
1/4 tsp. Turmeric powder
1" Cinnamon
2-3 Cloves
1 tsp Somph
Salt to taste
1 TB light Cream


For Kofta:

  1. Boil the potatoes well and mash them while they are hot. Then when it still warm add the paneer and all the other ingredients except bread crumbs and knead well.
  2. Finally add bread crumbs and just mix it with the potato-panneer dough.
  3. Then make patties of this mixture and shallow fry.

For Gravy:

  1. Grind the onion, tomato with 2 TB of curd.
  2. Grind the dry spices and cashews together.
  3. Grind the ginger and garlic together.
  4. Heat some oil to saute and add 1/2 tsp mustard seeds. Once it splutters, add the dry masala. Saute for a few seconds, add the ginger-garlic paste. Saute for a minute. Add the onion-tomato mixture. Saute till the gravy is cooked and the oil separates. Add enough water for the gravy and let it simmer for a while. Cool the gravy and then add the light cream.
  5. Pour it gently on the kofta laid on a shallow dish and garnish with paneer crumbles and cilantro.

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