Paneer Kofta Curry

Ingredients 

Kofta

• 2 cups grated cottage cheese (paneer) 
• Oil to deep fry
• Salt to taste
• 1/2 teaspoon green cardamom powder
• 1 tablespoon refined flour

Gravy

• 3-4 medium tomatoes, quartered
• 8-10 cashewnuts
• 1/4 cup melon seeds (magaz)
• 7-8 green cardamoms
• 2 tablespoons poppy seeds (khuskhus)
• 1 inch ginger, chopped
• 1 teaspoon red chilli powder
• Salt to taste
• 2 teaspoons oil
• 1/2 teaspoon garam masala powder + to sprinkle 
• 1/2 teaspoon honey
• 1/4 cup fresh cream + for drizzling 

Method

1. To prepare kofta, heat sufficient oil in a kadai. Take cottage cheese in a bowl, add salt, green cardamom powder and flour and mix well.
2. Dampen palms with some water, divide the cottage cheese mixture into equal portions and shape into balls. Slide in these balls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
3. Put tomatoes in a pressure cooker. Add cashewnuts, melon seeds, green cardamoms, poppy seeds, ginger, red chilli powder, salt, oil and 1 cup water, mix well and cover. Place the pressure cover on heat and cook under pressure till 2-3 whistles are given out. Open the lid when pressure is completely reduced.
4. Blend the tomato mixture with an electric blender and pass through a sieve into a deep non-stick pan.
5. Keep the pan on heat, add garam masala powder, honey and fresh cream and mix well. Add salt and mix. Take the pan off the heat.
6. Transfer the gravy into a serving bowl and add the koftas. Drizzle some cream and sprinkle garam masala powder. Serve hot.