Paneer Kofta (cottage cheese balls in gravy)

Traditionally the cottage cheese balls are deep fried and added to gravy, but instead in this recipe they are shallow fried and taste equally well. If desired you can deep fry.

Nutrition value of cottage cheese, potato, onion

Cheese balls

- 11/4 cup grated cottage cheese
- 2 medium size potatoes boiled, peeled and mashed
- 1 teaspoon grounded cumin seeds
- 1 teaspoon grounded coriander seeds
- 1/2 teaspoon salt
- 1/2 teaspoon red Chile powder
- some chopped coriander leaves

1. mix all the ingredients and make 10 balls from this mixture.
2. shallow fry in pan with 2 table spoon oil
* if you are shallow frying make flat patties instead of round balls, and brown from both sides
3. keep aside

Gravy

- 1 onion fairly chopped
- 4 tablespoon tomato paste
- 1 teaspoon cumin seeds
- 2 cardamom pods
- 5 cloves
- 2 cloves of garlic
- 1 inch ginger
- 1 generous handful cashew nuts soaked in water
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 -2 teaspoons sugar
- 4 table spoon vegetable oil
- 2 -3 teaspoons garam masala

1. Heat 2 tablespoon oil, add cumin, ginger, garlic, onion, cloves, cardamom
2. cook for 5-7 minutes
3. let cool and grind to smooth puree adding cashew and 1/2 cup water
4. heat another 2 table spoon oil, add turmeric, tomato paste and 1/4 cup water
5. cook for for 2-3 minutes
6. Add chili powder, garam masala and onion puree
7. Stir well breaking in all the tomato paste
8. Lower heat and cook for 10 minutes ( add water for desired consistency)
9. Remove from heat add sugar and after 5 minutes add cottage cheese balls
10 serve hot with roti or rice