Stuffed Paneer Koftas

Stuffed Paneer Koftas

Ingredients 

To Make Stuffed Cheese Balls.
· Paneer( Home made cheese) - 300 gms.
· Corn Flour - 3 table spoon.
· Sweet sour mango chutney-100g
· Salt - as per the taste.
· Oil - to fry koftas.

Ingredients To Make Curry
· Tomato - 4-5 (medium sized)
· Green Chilli - 2-3
· Ginger - 1 inch (long piece)
· Oil - 2 table spoon.
· Cumin seeds - 1/4 tea spoon.
· Hing - 1 pinch.
· Turmeric Powder - 1/4 tea spoon.
· Coriander Powder - 1 tea spoon.
· Cream - 200 gms. (1 cup)
· Red Chilli - 2 pinch.
· Salt - as per the taste (3/4 tea spoon)
· Garam Masala - 1/4 tea spoon.
· Green Coriander - 2 table spoon (chopped)

Method:

 
Stuffed Paneer Kofta
Add corn flour and 1/2 tea spoon salt in the Paneer and mash them to make a smooth mixture.
Now take a ball of Paneer mixture, make a dent from hands into it and stuff it with a spoonful of mango
chutney. Close the dough from the edges and roll it back into a ball. Repeat the procedure with the other
balls. Put all the balls in a plate and keep them in the refrigerator to set for 20 minutes.
Put some oil into the pan and heat it. Once the oil is heated to a desired temperature put 4-5 koftas
into the pan and fry them till they get golden brown. Take them out on a plate and fry rest of the koftas
in the same manner.
Mango stuffed paneer balls are ready to eat now. You can serve them as a starter.
To make it a main course dish follow the recipe as below.

Gravy for Stuffed Paneer Kofta
Wash the tomatoes and cut them into big pieces, break the stem from the green chilli and break it into
small pieces, peel the ginger and break it into small pieces as well. Now put all these ingrdients in the
mixer and make a paste.
Pour oil in the pan and heat it. Add cumin seeds and heeng into the pan and roast them till they get
Brown. Add turmeric powder, coriander powder to it. Roast the masala and add tomato paste and red chilli
powder in it, stir the masala for 2-3 minutes till the tomato is properly cooked. Now add cream and roast
the masala till the oil starts to separate or floats at the top.
Now add 2 cups of water(the quantity of water depends on the consistency of curry, increase the
quantity of water, if you wish to make thin curry), salt and garam masala to the mixture. Cook the curry
for 2 minutes and add koftas to it.
Stuffed Paneer Kofta Curry is ready. Take it out in a serving dish, garnish it with Green Coriander
Leaves and serve it with chapatis, parathas or rice.

Few wise precautions
· To make Paneer Koftas, add Cornflour to the Paneer and mash it nicely to form a smooth lump free
dough.
· If the quantity of Cornflour is less, then the koftas might get burst in the oil.
· The oil used to fry koftas should be heated till required temperature and koftas should not be fried at
low flame. If the oil is not heated properly, then again the balls can break in the oil.
· Do not boil the curry after adding koftas to it , just cover it with a lid. If you will boil the curry the
koftas will get extremely smooth.