⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

🍽 Ingredients

• 2 medium Potatoes
• 100g Paneer
• 1, finely chopped Green chili
• 1 tbsp, finely chopped Cilantro
• To taste Salt
• 2 tbsp Oil
• 1 tsp Ginger-garlic paste
• 1/2 cup, finely chopped Onion
• A pinch Turmeric powder
• A pinch (optional) Red chili powder
• 1/2 cup Tomato puree
• 1/2 cup Heavy cream
• 1/2 cup Milk
• A pinch Sugar
• For garnish Cilantro

📖 Instructions

1. First, let's prep the potatoes! Peel and boil 2 medium potatoes until tender. Once cool enough to handle, mash them really well – I like to use a ricer for extra smooth results. Set aside.
2. Next up: the paneer! Crumble 100g of paneer into the mashed potatoes. I always use store bought paneer, saves so much time. Add 1 finely chopped green chili (adjust to your spice preference!), 1 tablespoon of finely chopped cilantro, and salt to taste. Mix everything together until well combined. Don't overmix though – you want the mixture to still have some texture.
3. Now, we shape the koftas! Roll the potato-paneer mixture into small, bite-sized balls. Aim for about 1-inch diameter koftas. You can wet your hands slightly to prevent sticking. I made about 12 – my husband ate 6 before they were even in the sauce!
4. Heat some oil in a frying pan. Deep frying is traditional but I find shallow frying healthier and less messy. Gently fry the koftas until they're lightly golden brown on all sides. Remove them and set aside on some paper towels to drain excess oil.
5. Let's make the amazing sauce! In a large saucepan, heat 1 tablespoon of oil. Add 1 teaspoon of ginger-garlic paste and saute for about 30 seconds until fragrant. Don't burn it!
6. Add 1/2 cup of finely chopped onions and saute until golden brown. This takes a bit of time and patience, but it's worth it for the flavor. Add a pinch of turmeric powder and a pinch of red chili powder (optional, adjust to taste). Saute for another minute.
7. Stir in 1/2 cup of tomato puree and cook for about 5 minutes, until the oil starts to separate. I like to add a little sugar with the tomato puree, about 1/4 of a tsp to balance the acidity.
8. Now comes the creamy part! Add 1/2 cup of heavy cream, and 1/2 cup of milk. This is where the magic happens. Season with salt and a pinch of sugar to taste. Simmer the sauce until it slightly thickens. We just want to simmer it, not boil.
9. Time to assemble your masterpiece! Gently add the fried koftas to the creamy sauce and simmer for another 2-3 minutes to let them soak up all those delicious flavors. This is my favorite part – I love watching the koftas swim in the delicious cream sauce!
10. Garnish generously with cilantro and serve hot over rice or naan bread. Enjoy every delicious bite!

📝 Notes

• For extra flavor, consider adding a pinch of garam masala or roasted cumin powder to the sauce.
• If you prefer a spicier dish, increase the amount of green chilies or add a pinch of cayenne pepper.
• Adjust the amount of salt and sugar to your taste preference.
• Feel free to experiment with other herbs and spices to personalize the dish!