Paneer Kofta (Indian Cottage Cheese Balls in a gravy)

Ingredients

• Paneer (Indian cottage cheese), grated, firmly packed ½ cup (approx 125 g )
• Maida (refined flour) 2 tbsp
• Potatoes, boiled and mashed 1 cup
• Baking soda 1/8 tsp
• Salt to taste or 1 tsp
• Oil for deep frying
• For Gravy
• Oil ¼ cup
• Jeera (Cumin seeds) 1 tsp
• Tej patta (bay leaf ) 1
• Ginger finely chopped 1 tsp
• Garlic finely chopped 1 tsp
• Onions, grated ½ cup (125 g)
• Tomatoes, finely chopped 1 cup (250 g)
• Salt to taste or 2 tsp
• Chilli powder ½ tsp
• Dhania (Coriander) powder 2tsp
• Water
• Garam masala ¼ tsp
• Cream for garnish

Preparation

• Mash paneer and potatoes till no grains remain. Mix in the flour and baking soda and shape into smooth creaseless balls.

• eat the oil, lower the heat and fry and fry paneer balls in it till brown. Keep aside.

• Heat the ¼ cup oil (you can even take it from the left over of the oil used for frying the paneer balls) and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown. Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat.

• When fat separates, add the salt, chilli powder and dhania and stir till well mixed.

• Add approximately 2 cups water (more or less according to the desired consistency) and bring to a boil.

• Lower the heat and simmer for about 5 minutes. Add the garam masala and shut off the heat till ready to serve.

• To serve, bring the gravy to a boil, lower the heat and add the paneer balls. Stir gently so they heat through. Serve hot garnished with the cream.