- Paneer (cottage cheese) 250 gm
- Corn flour: 1 table spoon
- Chana dal: 2 tablespoon (soaked 2 to 3 hrs)
- Garlic: 1 clove
- Salt: half teaspoon
- Chili powder: 1 pinch
- Oil: for frying
- Cumin seed: 1 teaspoon
- Tomato: 1 no. (Medium)
- Onion: 1 no. (Medium)
- Cashew nut: 8-10 no. (Soaked in milk)
- Chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Turmeric powder: half teaspoon
- Salt: 1 teaspoon
- Garam masala powder: half teaspoon
- Fresh coriander leaf: 50 gm
- Mustard Oil/any cooking oil: 3 tablespoon
- Butter: 20 gm optional.
- Grind the cashew nut and make paste.
- Chop the onion, and make paste.
- Chop the tomatoes and make paste.
- Chop coriander leaves.
For making kofta:
- Crumble/grate the Paneer, and kneed well.
- Mix salt and corn flour.
- Divide into 8-10 parts, and Make Paneer balls.
- Grind Chana dal with garlic, add salt and chill powder.
- Divide into 8-10 parts.
- Spread Paneer ball on the palm and stuff 1 part of Chana dal.
- Fold it in the shape of kofta. Keep aside.
- Repeat till all is done.
- Heat the oil in a kadhai and deep fry the kofta (ball) till it turns golden brown in colour from all sides. Keep aside.
For making curry:
- Take a fry pan. Heat the oil, put cumin seed, bay leaf. Sputter it for few seconds.
- Add onion paste and saute on high flame till golden brown.
- Add grated tomato and continue to saute for 3-5 minutes.
- Add chilly, turmeric, salt and coriander powder, Stir it.
- Add cashew nut paste.
- Stir and fry on low flame.
- Add 200 ml water slowly and cover the lid.
- Cook on lower flame and boil it.
- Add Garam masala powder. Put fried kofta and cover it.
- Put off the flame.
- Add butter in it.
- You can serve it after 5 minutes.
- Garnish with coriander leaves.
- Serve hot with roti, poori, naan, or bread.