Paneer Kofta In A Tomato Gravy

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1/4 cup chickpea flour
• 1 cup panir, crumbled
• 1 cup baby spinach
• 1/2 large onion, finely chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 2 garlic cloves, finely chopped
• 1/2 teaspoon ginger paste
• 1 green chili, finely chopped
• salt, to taste
• 2 tablespoons cilantro
• 1 lemon, juice of
• 1 tablespoon vegetable oil, plus extra
• vegetable oil, for deep frying
• 2 tablespoons vegetable oil
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seeds
• 1 large tomato, chopped
• 1/2 onion, chopped
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1 garlic clove, finely chopped
• 1/2 teaspoon ginger paste
• 1/2 green chili, finely chopped
• salt, to taste

Recipe

• 1 combine all the kofta ingredients and mix with a little water to form small balls.
• 2 heat oil and deep fry the balls until golden.
• 3 for the tomato gravy, heat the oil in a saucepan and add the cumin and mustard seeds. when they start to pop, add the remaining ingredients.
• 4 simmer 15 minutes, stirring occasionally.
• 5 add the paneer kofta into the tomato gravy and garnish with fresh cilantro.