PANEER KOFTA IN A TOMATO GRAVY

Paneer Kofta in a Tomato Gravy image

Provided by ToadFairy

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 29

Previous Next

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 tomatoes, 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

Steps:

Combine all the kofta ingredients and mix with a little water to form small balls.
Heat oil and deep fry the balls until golden.
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.
Simmer 15 minutes, stirring occasionally.
Add the paneer kofta into the tomato gravy and garnish with fresh cilantro.

Nutrition Facts : Calories 154.3, Fat 11.1, SaturatedFat 1.4, Sodium 16.5, Carbohydrate 12.4, Fiber 2.5, Sugar 4.5, Protein 3