Paneer Kofta In A Tomato Gravy - cooking recipe

Ingredients

For the kofta
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
For the tomato gravy
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

Preparation

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.