Paneer Kofta in Tomato Water Chestnut Curry

Method

For koftas:

Grate paneer in a muslin cloth and remove as much water as possible from them.

Now add salt, garam masala, chopped ginger, mint and green coriander.

Prepare stuffing with chestnuts, ginger, coriander & mint. You can also add dry fruits if you like.

Make small dumplings of the mixture. Dust with tempura flour and coat with panko crumbs.

Deep fry the koftas till nice golden color appears.


For gravy:

Boil whole tomatoes with whole garam masala.

After boiling, remove the masala and blend it.

Strain the gravy. Return the gravy to pan. Simmer until thick.

Add kasoori methi, butter, cream, salt, degi mirch powder and honey.

Do not over boil after putting cream or it will split.


To serve:

Pour gravy in the serving dish, and then put the koftas.