Mughlai Paneer Kofta Curry

Recipe- MonsoonSpice

Ingredients:

For Onion Paste

3 large Onions
2-3 Green Chillies
1½ inch Cinnamon
4-5 Green Cardamoms
4 Cloves
½ tsp cumin Seeds
1 tbsp coriander Seeds

Other Ingredients:
¼ cup each of Almonds and Cashew Nuts, soaked in ½ cup of warm water for 15 mins
1 - 1¼ cup Fresh Cream
1½ tsp Ginger-Garlic Paste
¼ tsp turmeric Powder
½ tsp Garam Masala powder
½ tbsp Kasuri Methi
1 tsp Sugar
2 tbsp Oil
Salt to taste

For paneer kofta: 

3 cups grated crumbled Paneer
¼ cup Cornstarch
½ cup chopped almonds and cashews
2-3 Green Chillies,finely chopped 
1 inch Ginger grated
Oil for deep frying
1 tsp Red Chilli Powder
¼ tsp Turmeric Powder
¾ tsp Garam Masala
1 tsp Coriander Powder
Salt to taste

Method:

• Make a smooth paste using onions, green chillies, cinnamon, cardamom, cloves, cumin seeds and coriander seeds
• Grind the almonds and cashew together and make a fine paste
• Heat oil in a pan and add the onion paste, ginger garlic paste and sugar. Saute it on a medium flame till oil starts to separate.
• Add the turmeric powder, kasoori methi and garam masala powder
• Now add the almond-cashew paste and water to adjust the consistency of the gravy. Add salt
• Let the gravy come to a boil. Now add the cream, mix well and switch off the flame
• In a large mixing bowl, add the paneer, cornstarch, chopped dry fruits, green chillies, grated ginger, chilli powder, turmeric powder, garam masala powder, coriander powder and salt. Knead it and make a chapati like dough. Make lemon sized balls with the dough and keep aside
• Heat oil in a frying pan and fry the paneer balls on a medium flame till the turn golden brown and crisp. If the koftas break add more cornstarch
• To serve, pour the gravy in a serving bowl and arrange the koftas on the gravy and serve with rice or any bread