Paneer – 250 grams
Potatoes – 2 boiled
Cashews-6-7 cut into fine pieces
Salt to taste
Arrowroot – 2 to 3 teaspoons
Oil – for frying the koftas
Onions – 2 medium sized
Garlic – 4 buds
Curd – a cup
Green chilli -2
Ginger-1 inch long piece
Asafoetida – 2 pinches
Cumin – half a teaspoon
Turmeric powder – half a teaspoon
Coriander Powder – 1 Tablespoon
Chilli powder -1 / 4 teaspoons
Cream or cream-half cup
Garam Masala – Less than a quarter teaspoon
Green coriander – 1 teaspoon finely chopped
Peel the paneer and boiled potatoes and grate it. Combine paneer, potato, arrowroot and salt, knead it and knead it like a dough. When making an equal number of balls, fill a raisin and fine cashew nuts in it and make all the balls.
Now add oil to one embroider, heat the oil, put the balls in a pan, and fry them in 4-5 koftas.
When the koftas become golden then take them out. Fry all the koftas in the same way.
Finely grate onion, garlic, tomatoes, green chilies and ginger, mixes.
Heat oil in a pan and add asafoetida, cumin seeds in hot oil. After roasting cumin, add turmeric powder, coriander powder.
Now add the grated paste to it and fry until the spices do not leave the oil.
Now add chilli powder and curd and fry for two minutes.
After this, add cream or cream to this spice and fry until the spices begin to float until the oil floats on the spice.
Put 2 cups of water in the spices, stirring it with a spoon till it gets boiled.
Put garam masala and salt in the pan, cook until boiling. Paneer is ready for Kofta.
Now add Kofta in this way and keep the veil covered for 2-3 minutes. Turn off the gas. Creamy Paneer Kofta Bhaji is ready.