Sanghar Paneer ke Kofte

Cottage cheese balls cooked in a spicy gravy with Rajasthani sangri

Serves: 4 portions

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INGREDIENTS

• Sangri 100gms

• Grated paneer 400gms

• Red chili powder 20gms

• Cashew 20gms

• Turmeric powder 10gms

• Garam masala 2gms

• Roasted chana powder 40gms

• Salt to taste

• Oil 100ml

• Ghee 40ml

• Bay leaf 2pcs

• Cinnamon stick 2pcs

• Green cardamom 4gms

• Cumin seeds 5gms

• Chopped onions 200gms

• Tomato pulp 300gms

• Ginger garlic paste 10gms

• Kasoori methi 3gms

• Water as required

• Chaat masala 3gms

METHOD

1. Soak the sangri in a lot of water overnight.

2. Drain the sangri and rinse the it in water a couple more times, to remove residual dust and dirt.

3. Chop the cashews and sangri.

4. To make the kofta dough, take the following in a bowl: grated paneer, cashews, sangri, roasted chana powder, green chili, salt, red chili powder, chaat masala, garam masala. Mix.

5. Make smooth balls of the mix.

6. Heat oil in a pan on medium flame for deep frying. Once hot, add the balls and fry them till they turn golden brown on all sides.

7. Heat the ghee in a pan on medium heat. Once hot add cinnamon stick, bay leaf and black cardamom. Add cumin seeds and let them splutter.

8. Now, add onion and sprinkle little salt.

9. Then add pureed tomatoes and mix well. Continue cooking, if the mixture splutters a lot then you can partially cover the pan.

10. Now add turmeric powder, red chili powder and coriander powder. Then add water, mix well, and bring to a simmer.

11. Add garam masala and crushed kasoori methi.

12. Now add cream add fried kofta and mix gently.

13. Serve with Indian breads or rice.