To begin making Stuffed Paneer In Kofta Curry Recipe, we will begin with the stuffing for the panner. Scoop out or cut out little paneer from the center of each cube. You can use a melon scooper or with a small spoon.
Transfer the scooped out paneer to a bowl, crumble / grate and set aside.
Heat oil in a heavy bottomed pan. Add finely chopped green chillies and ginger, sauté until the ginger is fragrant.
Add raisins and chopped nuts, sauté another 30 seconds. Add this mixture to crumbled paneer along with, turmeric powder, besan, salt and cardamom powder. Mix well to come. Adjust the salt according to taste.
Stuff this paneer and nut mixture in scooped out paneer cubes and press firmly.
Heat a teaspoon of oil in a pan over medium heat. Add the stuffed paneer pieces and pan fry the paneer cubes until lightly golden on both sides. Once done remove from the pan and keep aside.
To begin making the kofta curry, grind the onion, ginger and garlic to a smooth paste. Keep aside.
Grind the cashewnuts along with a little water and make a smooth paste. Keep aside.
Heat oil in a pan over medium heat; add the whole spices and saute it for a few seconds until you can smell the aromas coming through. Add the ginger garlic and onion paste and saute for about a minute until the raw smell goes away.
At this stage, add the turmeric powder, coriander powder, and red chilli powder. Adding the condiments to the onion ginger garlic paste helps further reduce the raw smell.
Saute for a few seconds and then add the tomato puree, cashewnut puree, salt to taste and the fresh cream. Add a little water to adjust the consistency of the kofta gravy.
Simmer this kofta curry for 3 to 4 minutes until the flavors combine well. Once done, turn off the heat, stir in the kasuri methi and check the salt and spices. Adjust to suit your taste.
Transfer the kofta curry to a serving bowl and when you are ready to serve, place the stuffed paneer in the curry and serve warm.
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