Bismillahir Rahmanir Raheem
It was hard for me to get out of the "blogger's block" and get myself to the whole process of cooking and blogging. However, the curry I cooked, made me jump back into action:) This recipe is an adapted version from this
Blog. It is full of mouth-watering recipes, with incredible pictorial recipes. I have tweaked it a little bit and made it differently.Ingredients:
Paneer-1 cup, shredded
Potatoes(boiled)-1 cup, shredded
Cumin seeds-1 tsp
Green pepper-1, cut
Cilantro-1 tbs, chopped
Salt- to taste
Turmeric powder-1/2 tsp
Red pepper powder-1 tsp
Onions-1 small, sliced
Tomatoes-3 small, cubed
Ginger-garlic paste-1 tsp
All purpose flour-3-4 tbs
Water-as needed Directions:
1. Heat oil in a wok.
2. Make a thick batter with the all purpose flour and water to dip the paneer balls before frying and set aside.
3. Mix together the paneer, potatoes, green pepper, cumin seeds, cilantro, salt and knead well.
4. Make small balls by rolling a portion of the paneer between the oiled palms of the hands to avoid sticking and set them on a plate.
5. Dip each ball in the batter and deep fry the balls until they turn crispy and golden on the outside and set aside.
6. Grind together the cashews and tomatoes to a fine paste.
7. Heat Oil in a pot and fry onions until golden brown and add the tomato mixture followed by salt, red pepper powder, turmeric powder and cook for two minutes. Add water to get a desired consistency.
8. Slowly place the fried balls into the gravy and reduce the heat and cook for few minutes.
9. Turn off the heat when you see oil seperate from the gravy.
10. Transfer to a serving bowl and enjoy!Notes:
Donot stir the paneer koftas around as they are very delicate and tend to fall apart easily.
Here, preparation time is longer than the cooking time:)