Paneer Kofta Curry

Contains: dairy·tree nut

• Cashews

  30 g

• Coriander powder

  5 g

• Cornstarch

  20 g

• Cream

  50 ml

• Dried fenugreek leaves

  2 g

• Garam masala

  2 g

• Ginger-garlic paste

  16 g

• Oil

  for frying

  200 ml

• Onion

  chopped

  120 g

• Paneer

  grated

  220 g

• Red chili powder

  4 g

• Salt

  to taste

• Sugar

  3 g

• Tomato

  chopped

  150 g

• Turmeric powder

  2 g

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Method

1. 1Grate paneer and knead with cornflour, a little salt and chopped nuts into a smooth dough.
2. 2Roll into small balls and deep fry until golden; drain and set aside.
3. 3Boil onion, tomato and cashews together, then blend to a smooth puree.
4. 4Heat oil, add the puree with ginger-garlic paste and cook until thick.
5. 5Add turmeric, chilli and coriander powder; fry until oil separates.
6. 6Pour in 150 ml water and simmer into a silky gravy.
7. 7Stir in cream and season with salt and a pinch of sugar.
8. 8Add garam masala and crushed kasuri methi.
9. 9Gently drop in the koftas just before serving so they hold shape.
10. 10Garnish with coriander and serve hot.