Paneer Kofta Curry Recipe
Ingredients
| Milk | 2 (For 10) | |
| Sour curds 100 gm. (3/4 cup) | ||
| Ginger 1.25 cm. (1") piece | ||
| Green chillies | 2 (For 10) | |
| Small onions 6-10 | ||
| Salt | To Taste (For 10) | |
| Fat to fry Curry | ||
| Coriander powder | 15 Gram (For 10) | |
| Red chillies | 5 (For 10) | |
| Turmeric a pinch | ||
| Coconut | 30 Gram (For 10) | |
| Garlic a few flakes | ||
| Tomatoes 2 (225 gm.) | ||
| Lime | 1/2 (For 10) | |
| Onion | 55 Gram (For 10) | |
| Fat to fry | ||
Directions
For Panir Koftas
1. Boil milk. Add curds. Set aside.
2. When the milk separates strain in muslin cloth. Keep aside the whey. Tie up the muslin and hang it till all moisture is removed.
3. Knead on a marble slab to smooth out.
4. Add minced (or finely chopped) onions, green chillies, ginger and salt.
5. Form into balls and fry.
For Curry
1. Slice onions. Grind spices and garlic with coconut.
2. Blanch tomatoes. Heat fat. Fry sliced onions and spices.
3. Add blanched tomatoes. Bring to boil.
4. Add salt and enough panir whey for gravy.
5. When spices are cooked and gravy is fairly thick add panir koftas.
6. Add a few drops of lime juice if desired and remove from fire.
1. Boil milk. Add curds. Set aside.
2. When the milk separates strain in muslin cloth. Keep aside the whey. Tie up the muslin and hang it till all moisture is removed.
3. Knead on a marble slab to smooth out.
4. Add minced (or finely chopped) onions, green chillies, ginger and salt.
5. Form into balls and fry.
For Curry
1. Slice onions. Grind spices and garlic with coconut.
2. Blanch tomatoes. Heat fat. Fry sliced onions and spices.
3. Add blanched tomatoes. Bring to boil.
4. Add salt and enough panir whey for gravy.
5. When spices are cooked and gravy is fairly thick add panir koftas.
6. Add a few drops of lime juice if desired and remove from fire.
Chef
