Aloo Paneer Kofta Curry Recipe
North Indian Curry
This fantastic delicious Aloo Paneer Kofta is a popular north Indian gravy dish that can be taken with nan, paratha, roti, chapati and pulao.
1 Chopped Green Chill
1 Tbsp Milk
Oil For Frying
1 Cup Grated Paneer
1 Cup of Boiled, Peeled, Mashed Potato
1 and 1/2 Tbsp Corn Flour
Salt To Taste
1 Inch Ginger
1 Inch Garlic
1 Cup of Finely Chopped Onion
2 Cups of Finely Chopped Tomatoes - Grind Separatly
Salt To Taste
1 Tsp Chilli Powder
1/2 Cup Milk
1/2 Tsp Garam Masala Powder
1 Tsp Honey
1 Tbsp Oil
To Prepare Kofta
For The Gravy
Mash the boiled potatoes in a bowl and add the grated cottage cheese / paneer, salt, milk, corn flour, chopped green chillies. Mix well.
Heat oil in a pan and take a medium portion of the potato mixture in a round shape. Repeat the same and complete making the mixture into round shaped balls.
Drop the aloo balls one after the one into the pan. Cook all the balls in a medium flame until they turn into golden brown colour.
Transfer the fried aloo balls into a plate and keep them on a blotting paper.
In a blender add the cashews, garlic, ginger and chopped onions. Grind them into a smooth paste and keep aside. You can add a little water while grinding if you prefer to.
In a grinder add the chopped tomatoes and blend into a smooth paste.
Heat oil in a pan and add the onion paste. Saute the paste till the raw smell of the onions go away.
Now add the tomato puree / paste / pulp along with the garam masala powder and chilli powder. Mix well and allow the gravy to boil till the raw flavour fades off.
Pour the milk into the gravy and turn off the flame after one boil.
Now add the honey and salt. Give a thourough mix.
Add the aloo kofta to the gravy and garnish with cilantro leaves (optional).
Serve hot with plain roti, nan, steamed rice or chapathi.
* You can garnish the gravy dish with cream if you prefer to.