Paneer Kofta

Ingredients:
For kofta:
Paneer – 250 gm (grated)
Potato – 1 small (boiled)
Carrots (optional) – 1 medium (grated)
Red chili powder – ½ tsp
Garam masala powder – ¼ tsp
Corn flour – 2 tbsp
Oil – for frying

For gravy:
Onion – 1
Grated ginger – 1 tsp
Garlic clove – 2 (minced)
Tomato – 1
Frozen green peas (optional) – ½ cup
Cashew nuts – ¼ cup
Bay leaf -- 1
Red chili powder – ½ tsp
Turmeric powder – ¼ tsp
Sugar – ½ tsp
Salt – to taste
Oil – 2 tbsp
Milk
Water – 2 cups
Cilantro – for garnish

Procedure:
In a large bowl mix together the paneer, potatoes and carrots (if using).

Season halfway with salt. Add red chili powder, garam masala powder, cornflour and mix well.

Shape into small balls and let sit for 10-15 minutes.

Meanwhile heat oil in a pan and deep fry the paneer balls until brown.

Drain and set aside.

Grind together the onion and tomato into a paste.

In a separate pan heat 2 tbsp oil.

Now add sugar and let it caramelize.

When sugar starts browning, add garlic, ginger and onion-tomato paste and start frying.

Add turmeric powder, red chili powder and fry until the masala is well cooked.

Meanwhile, in a blender make a paste of the cashew nuts with milk and keep aside.

When oil starts separating from the masala, add water and bay leaf.

Season with salt and bring to a boil.

When gravy starts boiling, reduce heat, add the cashew nut paste and simmer for 5-7 minutes.

Remove from heat. Add the koftas and green peas (if using).

Garnish with chopped fresh cilantro and serve.