Ker Sangri Paneer Kofta Curry

Ingredients

For the koftas

• 500 g paneer, grated

• 2 medium potatoes, boiled & grated

• 2 tbsp coriander leaves, freshly chopped • salt to taste

• 1 tspchaat masala

For the filling

• 50 g sangri vegetable, soaked overnight

• 1/2 tsp turmeric powder

• 1 tbsp oil

• 1 tsp cumin seeds

• 1 tsp red chilli powder

• 2 tsp coriander powder

• 1/4 tsp turmeric powder

• 1 tsp dry mango powder

• 1/2 tspgaram masala

Other ingredients

• corn flour, to coat the koftas

• oil to fry the koftas

For the gravy

• 2 tbsp oil

• 1 tbsp butter

• 4-5 cloves

• 3-4 green cardamom pods

• 1 cinnamon stick

• 4-5 cashews

• 2 big onions, chopped

• 4 big tomatoes, chopped

• salt to taste

• 1 tsp kasoori methi

Method

First, add the soaked sangri to a pressure cooker along with some turmeric powder. Give it a couple of whistles. Once done, take it out & drain all the water. Keep aside.

In the meantime, add grated paneer to a mixing bowl, along with boiled potatoes, coriander leaves, salt and chaat masala. Mix well and keep aside.

Now, heat oil in a thick-bottomed pan, add cumin seeds and let it splutter.

Add the cooked sangri & sauté for a minute or so.

Then add all the powdered spices mentioned above and mix well. Let the mixture cook for another 2-3 minutes.

Transfer the mixture on a plate to cool completely.

Once cool, add the prepared sangri mixture to a blender jar and grind to a coarse paste.

Now, take a small portion of the paneer mixture, fill it with the prepared sangri, close and shape as you like. I make them round.

Coat the stuffed paneer balls lightly with some corn flour & deep-fry them immediately on medium flame till golden brown, which takes just half a minute or so. Then remove them on an absorbent paper.

For the gravy

Heat oil in a kadhai, add the whole spices along with cashews and sauté till fragrant.

Add the chopped onions along with tomatoes & season with salt. Let them cook on medium flame till the tomatoes are soft.

Remove the mixture on a plate and let it cool down completely.

Now add this mixture to a blender jar and grind to a fine paste. Strain it well & keep aside.

Heat oil & butter in the same kadhai, pour the gravy in and let it cook for 2-3 minutes on medium flame.

Crush the kasoori methi and sprinkle all over the gravy and mix well.

Place the prepared koftas on a serving platter and pour hot gravy over.

Garnish with fresh cream swirls and serve hot.