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.

Paneer Tikka Masala

Ingredients:
Paneer – 500 gm
Yogurt – 5 tbsp
Curry masala powder – 3 tbsp
Salt – to taste
Sugar – to taste
Lemon juice – 1 tbsp
Bay leaf – 1
Cardamom – 3-4 cloves
Cinnamon – half a stick
Onion paste – half cup
Ginger paste – 3 tbsp
Garlic paste – 2 tbsp
Almond – 2 tbsp
Raisin – 2 tbsp
Milk
Cooking oil

Procedure:
In a large bowl mix the yogurt, curry powder, lemon juice, oil, salt and sugar and beat until smooth.

Cut paneer into 1 inch cubes.

Put them in the yogurt mixture. Coat nicely and cover with plastic wrap and let sit in the fridge for at least one hour.

Preheat oven to 400F.

Line a baking sheet with aluminium foil. Arrange the paneer cubes on the baking sheet and bake for 20-25 minutes or until the edges become a bit charred. Turn the cubes once halfway.

Meanwhile, heat oil in a heavy bottomed pan. When oil starts shimmering add sugar and let it caramelize.

Throw in a bay leaf, a stick of cinnamon and the cloves of cardamom.

Add the garlic, ginger and onion paste.

When the masala is well fried and oil starts leaving the masala add water (according to the amount of gravy you desire) and let it come to a simmer.

In the meantime make a paste of the almonds and raisins in a blender with milk.

When the gravy starts simmering add the paneer tikka and let it simmer on medium low flame until the gravy has penetrated the cubes.

Before removing from heat add the almond-raisin paste. Simmer for a little while.

Serve hot with naan or steamed rice or pulao.