Paneer Kofta in Methi Gravy

Methi and paneer, a lovely pairing is on the menu today. I haven't had much of an inclination for Indian, but a block of paneer stares at me when I open the fridge. I had better use it before it goes bad. 

I grate paneer into long thick strands.To give the koftas bulk, I add grated boiled potatoes. Thinly sliced green chiles and finely minced cilantro give it freshness. A little arrowroot goes in to bind the koftas. Walnut-sized balls are deep fried. The gravy begins with the trusty Indian quartet of browned onions, ginger, garlic and pureed tomatoes. I add a bunch of chopped fresh methi or fenugreek leaves. Spices are sprinkled in. A little water helps the gravy cook. The cooked gravy is then pureed and poured back into the pan. Thinned out with a little more water, the crisp koftas float for a short bit. It is a lovely meal. Soft koftas simmering in a thick gravy. A little tedious, but so rewarding.



PANEER KOFTAS IN METHI GRAVY
Serves 4


2 cups grated Paneer
1 cup grated boiled Potatoes
1-2 green Chiles, thinly sliced
2 tablespoons Cilantro, chopped finely
1 tablespoon Arrowroot 
1/2 Kosher Salt
3 tablespoons Canola Oil
2 large white Onions
4 Ginger coins
1 tablespoon Garlic paste
4-5 small Tomatoes
1 cup fresh Methi leaves
1/4 teaspoon Turmeric
1/2 teaspoon Chile Powder
2 teaspoons Coriander powder
1/2 teaspoon Kosher Salt
1/2 cup Water


Place paneer, potatoes, chile, cilantro, salt and arrowroot powder in a bowl.

Mix it gently and form walnut sized balls.

Heat 1 cup oil in a wok or deep saucepan. Test oil by dropping a small bit of potato in. It should spring to the top immediately. Fry 5-6 balls at a time till golden brown. Drain on paper towels and keep aside.

Chop onions and tomatoes roughly.

Heat canola oil in a saucepan.

Add onions to hot oil and saute till golden brown. 

Add garlic, ginger and chopped tomatoes  to onions. Saute for a few minutes.

Wash methi leaves and squeeze dry. Chop roughly.

Add methi leaves to onions and saute for 3-5 minutes.

Sprinkle turmeric, chile powder, coriander powder and salt to onions. Saute for a few minutes.

Add 1/2 cup water to onions, bring to a simmer and let cook for 10 minutes. 

Blend onion mixture till smooth. Pour it back into the pan.

Heat onion puree till bubbling. Add more water to thin out the gravy if it is too thick.

Slip koftas into gravy and cook for a few minutes till koftas are warm.

Serve with rice or chapatis.

The koftas are delicious. Soft and spicy, paneer and methi is undoubtedly a very pleasing pair.

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