Nanad se aaj bahut mehnat kra di.!

Ingredients

• 250 g Paneer (grated, fresh)
• 2 Tbsp Corn Flour (acts as binder)
• 1 tsp Salt (for kofta mixture)
• 0.5 tsp Red Chili Powder (adjust to heat preference)
• 0.25 tsp Turmeric Powder
• 0.5 tsp Coriander Powder
• 0.25 tsp Garam Masala
• 2 cups Vegetable Oil (for deep frying)
• 2 Tbsp Ghee (homemade from cow's milk, or store‑bought)
• 2 medium Carrots (peeled and grated)
• 1 cup Tomato Puree
• 1 Green Chili (finely chopped, optional)
• 1 tsp Ginger (grated)
• 0.5 tsp Cumin Seeds
• 1 tsp Kasuri Methi (dried fenugreek leaves, optional)
• 2 Tbsp Coriander Leaves (chopped, for garnish)
• 1 cup Water
• 1 tsp Sugar (balances acidity, optional)

Instructions

1. Prepare Homemade Ghee (optional)

   Simmer raw cow's milk in a heavy saucepan over medium heat, stirring occasionally, until the milk separates and the fat solids rise to the surface. Skim the fat, continue cooking until the water evaporates and the solids turn golden brown. Strain and store the clarified butter (ghee) in a clean jar.

   Time: PT20M

   Temperature: Medium

2. Grate Paneer and Mix Kofta Base

   Place the grated paneer in a mixing bowl. Add corn flour, salt, red chili powder, turmeric, coriander powder, and garam masala. Mix gently with clean hands until a uniform crumbly mixture forms.

   Time: PT10M

3. Shape Paneer Kofta Balls

   Take about 2‑tablespoon portions of the mixture, roll between palms to form smooth, firm balls. Place the balls on a tray lined with parchment paper.

   Time: PT10M

4. Deep Fry Kofta Balls

   Heat vegetable oil in a deep frying pan to 180°C (350°F). Gently slide a few kofta balls into the oil; fry until golden brown, about 2‑3 minutes per side. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 180°C

5. Prepare Carrot Gravy Base

   In a saucepan, heat 2 Tbsp ghee over medium heat. Add cumin seeds; let them sizzle for 10 seconds. Add grated carrots, ginger, and green chili; sauté for 4‑5 minutes until carrots soften.

   Time: PT7M

   Temperature: Medium

6. Add Tomato Puree and Spices

   Stir in tomato puree, red chili powder, turmeric, garam masala, and salt. Cook for 5 minutes, allowing the raw tomato flavor to disappear.

   Time: PT5M

   Temperature: Medium

7. Blend to Smooth Gravy

   Using a hand‑immersion blender (or transfer to a countertop blender), puree the mixture until smooth. Return to saucepan, add water, and bring to a gentle boil.

   Time: PT5M

   Temperature: Medium

8. Finish Gravy and Add Kofta

   Stir in kasuri methi and half of the chopped coriander leaves. Gently place the fried kofta balls into the simmering gravy; let them warm for 2‑3 minutes.

   Time: PT5M

   Temperature: Low

9. Serve

   Transfer the kofta and gravy to a serving bowl, garnish with remaining coriander leaves, and serve hot with roti, naan, or rice.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

20 g

Fat

25 g

Fiber

3 g