Every ones favorite Panner Kofta Curry … Light in unwanted fatty ingredients and Heavy in flavors :) try it taste it and enjoy it!!

PANEER KOFTA CURRY

Ingredients	Quantity
FOR KOFTA Light Paneer	200 gms
Potato boiled Corn flour Chilly ginger garlic paste Salt White pepper Dried cranberry Vegetable oil FOR CURRY	2 Medium 2 tablespoon 1 teaspoon To taste ½ to 1 teaspoon 15 to 20 To fry
Low fat yogurt Onions Tomato puree Chilly ginger garlic paste Cardamom (badi elaichi)	1 cup 2 medium sliced 200 grams 1 tablespoon 2 pieces
Cinnamon sticks Bay leaves	3 small 3 pieces
Red chilly powder	3 teaspoons
Garam masala	3 teaspoons
Jeera powder Date tamrind chutney	3 teaspoons 2 teaspoon
Sugar Oil Coriander	1 teaspoon 2 tablespoon To garnish

Method:

Ginger garlic chilly paste:

Make this paste at home, chilies depending on the spice level around 5 to 6 , 2 inch piece of fresh ginger  peeled and chopped,5 big /7 small cloves garlic  peeled and chopped. Put the garlic and ginger in a blender. Add 3tablespoon water and blend to a smooth paste. Store it in airtight container and use as required.

1^st step: KOFTA

Grate the paneer and potatoes and  mix them together along with cornflour, 1 ½ teaspoon green chilli-ginger garlic paste, salt to taste and white pepper powder.

Divide the mixture into sixteen even-sized balls. Stuff each ball with dry cranberry.

• Shallow fry : In a nonstick frying pan add 1 tablespoon oil, on low flame shallow fry the koftas till light brown on both sides.

OR

• Deep fry: Heat sufficient oil in a kadai and deep fry the balls a few at a time until golden brown, dab them lightly with oil absorbent paper napkin.

2^nd step: CURRY

• Heat 1 tablespoon oil in a pan and sauté sliced onions until golden , keep it aside to cool, once cooled blend onions to fine paste.

• On a medium flame & in same pan add 1 tablespoon oil 2 to 3 small sticks of cinnamon,2 to 3 bay leaves, 2 badi elaichi(cardamom,  the onion paste,1 tablespoon of chilly ginger garlic paste,200gms of tomato puree, mix well. Now add the spices, garam masala, jeera powder,salt, sugar and red chilly powder.

• Let this gravy cook for about 5 minutes on a medium flame and then add 1 cup of low fat yogurt to it and mix it evenly otherwise it will look all curdled. Add 3 teaspoon of  date and tamarind paste to it  and stir well and  let it cook for about 10 minutes on a low flame until it turns into nice orange color.

• Place the paneer kofta in a bowl and pour over hot gravy and serve immediately.
• Serves 5.

GOOD & HEALTHY REASONS TO TRY THIS RECIPE

• Relish the taste and flavor of kofta curry without using heavy cream/butter/cashew paste all that unhealthy ingredients.

• 1 serving around 3 koftas  gives 6grams of protein.  
•  For koftas you also have an option of shallow frying in little oil intead of deep frying .
•  Stuffed dried cranberry instead of the raisins at the centre gives sweet & tangy surprise to the koftas.

 

 ENJOY!!! FOODESSENCE