Paneer Kofta in a Tomato Gravy

Name: Paneer Kofta in a Tomato Gravy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.25 cup chickpea flour; 1 cup panir; 1 cup Baby Spinach; 0.5 large onion; 0.5 tsp ground coriander; 0.5 tsp ground cumin; 0.25 tsp garam masala; 0.25 tsp turmeric powder; 2 garlic cloves; 0.5 tsp ginger paste; 1 green chili; salt; 2 tbsp cilantro; 1 lemon; 1 tbsp vegetable oil; vegetable oil; 2 tbsp vegetable oil; 0.5 tsp cumin seed; 0.5 tsp mustard seeds; 1 large tomatoes; 0.5 onion; 0.25 tsp ground coriander; 0.25 tsp ground cumin; 0.25 tsp garam masala; 0.25 tsp turmeric powder; 1 garlic clove; 0.5 tsp ginger paste; 0.5 green chili; salt

Chickpeas, panir and spinach deep-fried until golden and spiced with cumin and garam masala for South Asian meatballs. Finish with fresh cilantro.

45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 25 min · 45 min total
Difficulty: medium

1
Combine all the kofta ingredients and mix with a little water to form small balls. Heat oil and deep fry the balls until golden.
2
For the tomato gravy, heat the oil in a saucepan and add the cumin and mustard seeds. When they start to pop, add the remaining ingredients.
3
Simmer 15 minutes, stirring occasionally. Add the paneer kofta into the tomato gravy and garnish with fresh cilantro.
15 min