Aloo Paneer Kofta Curry Recipe

Aloo Paneer Kofta Curry Recipe

Ingredients
For the Kofta's: 
Golden Potatoes - 3 medium sized 
Fresh/Frozen cottage cheese - 500 gms 
Corn Flour - 1/4rth cup for binding 
Egg (optional) - 1 (if you want to get a fluffy texture) 
Dhaniya (Coriander) powder - 1/2 tsp 
Black Pepper powder - 1/4rth tsp 
Juice of lime - 2 tbs 
Salt - to taste 
For the gravy: 
Tomatoes - 3 medium sized 
Onions - 1/4rth cup 
Green Peas (optional) - a handful 
Mint - 5 sprigs 
Cilantro (Coriander) - 10 sprigs 
Ginger garlic paste - 1/2 tsp 
Dhaniya powder - 1/2 tsp 
Garam Masala powder - 1/4rth tsp 
Yogurt - 3 tbs 
Mustard Seeds - 1/2 tsp 
Cumin (Jeera) Seeds - 1/2 tsp 
Turmeric powder - 2 pinches 
Salt & Chilly powder - to taste
How to make Aloo Paneer Kofta Curry
To make the koftas:
Boil potatoes, mash while still hot. Mash the paneer & mix well with the mashed potatoes.

Add dhaniya powder, black pepper powder, juice of lime, salt & egg (optional). Mix well.

Add cornflour, mix & make small balls of the batter. Each kofta (ball) should be the side of a table tennis ball. 

Deep fry the koftas in oil until they turn brownish. Place on absorbing sheet/paper towel to remove excess oil. Arrange the kofta's in a dish.

For making the gravy:
Grind tomatoes, yogurt, mint & cilantro together in a blender to make a puree. 

Heat 3 tbs oil in a skillet. Add mustard seeds & allow them to splutter. Add cumin seeds, onions, ginger garlic paste, turmeric powder & saute until onions fry well.

Add the pureed tomato mixture, green peas, dhaniya powder & garam masala powder. Mix well.

Cook until the gravy thickens or reaches consistency of your choice.

Pour the gravy over the kofta's (arranged in a dish). 

Let it set for at least 5 minutes. 

Serve with Jeera Rice / Rotis. 
For the Kofta's: 
Golden Potatoes - 3 medium sized 
Fresh/Frozen cottage cheese - 500 gms 
Corn Flour - 1/4rth cup for binding 
Egg (optional) - 1 (if you want to get a fluffy texture) 
Dhaniya (Coriander) powder - 1/2 tsp 
Black Pepper powder - 1/4rth tsp 
Juice of lime - 2 tbs 
Salt - to taste 
For the gravy: 
Tomatoes - 3 medium sized 
Onions - 1/4rth cup 
Green Peas (optional) - a handful 
Mint - 5 sprigs 
Cilantro (Coriander) - 10 sprigs 
Ginger garlic paste - 1/2 tsp 
Dhaniya powder - 1/2 tsp 
Garam Masala powder - 1/4rth tsp 
Yogurt - 3 tbs 
Mustard Seeds - 1/2 tsp 
Cumin (Jeera) Seeds - 1/2 tsp 
Turmeric powder - 2 pinches 
Salt & Chilly powder - to taste
How to make Aloo Paneer Kofta Curry
To make the koftas:
Boil potatoes, mash while still hot. Mash the paneer & mix well with the mashed potatoes.

Add dhaniya powder, black pepper powder, juice of lime, salt & egg (optional). Mix well.

Add cornflour, mix & make small balls of the batter. Each kofta (ball) should be the side of a table tennis ball. 

Deep fry the koftas in oil until they turn brownish. Place on absorbing sheet/paper towel to remove excess oil. Arrange the kofta's in a dish.

For making the gravy:
Grind tomatoes, yogurt, mint & cilantro together in a blender to make a puree. 

Heat 3 tbs oil in a skillet. Add mustard seeds & allow them to splutter. Add cumin seeds, onions, ginger garlic paste, turmeric powder & saute until onions fry well.

Add the pureed tomato mixture, green peas, dhaniya powder & garam masala powder. Mix well.

Cook until the gravy thickens or reaches consistency of your choice.

Pour the gravy over the kofta's (arranged in a dish). 

Let it set for at least 5 minutes.