Paneer Kofta in a Tomato Gravy
Modified from a BBC food site.
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INGREDIENTS
NutritionFor the kofta
- 1⁄4cup chickpea flour
- 1
- 1cup Baby Spinach
- 1⁄2
- 1⁄2teaspoon ground coriander
- 1⁄2teaspoon ground cumin
- 1⁄4teaspoon garam masala
- 1⁄4teaspoon turmeric powder
- 2
- 1⁄2teaspoon ginger paste
- 1
-
- 2tablespoons cilantro
- 1lemon, juice of
- 1tablespoon vegetable oil, plus extra
- vegetable oil, for deep frying
For the tomato gravy
- 2tablespoons vegetable oil
- 1⁄2teaspoon cumin seed
- 1⁄2teaspoon mustard seeds
- 1
- 1⁄2
- 1⁄4teaspoon ground coriander
- 1⁄4teaspoon ground cumin
- 1⁄4teaspoon garam masala
- 1⁄4teaspoon turmeric powder
- 1
- 1⁄2teaspoon ginger paste
- 1⁄2
-
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DIRECTIONS
- Combine all the kofta ingredients and mix with a little water to form small balls.
- Heat oil and deep fry the balls until golden.
- 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.
- Simmer 15 minutes, stirring occasionally.
- Add the paneer kofta into the tomato gravy and garnish with fresh cilantro.
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