Paneer koftas
Ingredients
For the koftas
400g paneer (replace with tofu for a vegan option, it works perfectly)
1 large boiled potato
1 tsp turmeric
1 tsp red pepper powder
finely chopped coriander
1 tbsp white flower
1/4 tsp salt
For the gravy
1 can coconut milk
2 large onions
4 cloves of garlic
1 tsp ground ginger
1 tomato
1 green chilli
1 tsp turmeric
1 tsp red pepper powder
1 tsp coriander seeds
1 tsp garam masala
Method
I use a rice cooker so I always like to start with preparing the rice so it has time to steam while I prepare the curry. For this step, wash the rice well and add to the rice cooker.
In a large bowl break down the paneer with your fingers to a fine consistency. Add the turmeric, red pepper powder, chopped coriander, flour and salt and mix well. Start shaping the koftas by squeezing a little bit of mixture in your hand. About a soup spoon at a time is a nice amount to work with. Make sure there are no cracks so the koftas don’t fall apart when you fry them.
To make the base for the gravy roughly chop the onion, ginger, green chilli and garlic and fry on medium heat until they soften. Adding a little bit of salt will help them soften. Transfer everything to a hand mixer and blend until a soft paste. Transfer back to the pan and add the turmeric, red pepper paste, and ground coriander seeds and mix well. Add the chopped tomato and stir for a few minutes. Then add the coconut can and let it simmer on low heat.
Add vegetable oil to a frying pan and frying the koftas until golden and crispy on all sides. You would have to turn them a few times to get them crispy on all sides.
Right before serving add 1 tbsp garam masala to the gravy and stir well. Adjust the seasoning and serve with coriander and steamed rice. I love an extra sprinkle of turmeric on top.