How to classic Paneer Kofta Curry for lunch at home

Paneer Kofta Curry is a classic paneer preparation. It requires delicate handling of mashed paneer to make soft and melt-in-the-mouth kofta balls. If you are someone who is trying to attain that perfection, take a look at this simplest recipe and thank us later.

200 g paneer, 1 medium boiled potato, 2 tbsp cornflour, 1 green chilli, 1 tbsp coriander leaves, ½ tsp garam masala, salt to taste, and oil for frying
For gravy: 2 tbsp oil, 1 large onion, 2 tomatoes, 1 tsp ginger-garlic paste, 1/2 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp garam masala, 2 tbsp fresh cream, salt to taste, 1 tsp kasuri methi, and coriander leaves

Mash paneer and potato in a bowl. Also, add cornflour, chilli, coriander, salt, and garam masala.

Shape the mixture into small balls and deep fry the balls until golden brown. Remove and keep aside.

For the gravy, heat oil in a pan.

Add chopped onions and sauté until golden brown. Also, add ginger-garlic paste and cook for a minute.

Now, add tomato puree and cook until oil starts separating. Also, add turmeric, chilli powder, coriander powder, and salt.

Cook the masala for 4–5 minutes and add 1.5 cups of water and simmer for a few minutes

Add kofta balls, top it with cream, garam masala, and kasuri methi. Serve hot with a garnish of coriander leaves.