| 1 minute to read
Stuffed Paneer Kofta
- Paneer 200g
- Onion 100g
- Tomato 130g
- Almonds 10g
- Olive oil 10ml
- Besan 15g (~1tbsp)
- Dry red chillies 5
- Ginger 1inch
- Garlic 3pods
- Green chillies
- Cinnamon stick
- Cardamom 1piece
- Coriander leaves
- Mint leaves
- Red chilli powder
- Garam masala
- Chaat masala powder
In a bowl, soak cubes onion, ginger, garlic, 5g almonds, red chillies in warm water for 15mins. Make it a paste and keep aside. Also, make tomatoes into a paste and keep aside.
In a another bowl, add finely crumbled or grated paneer, besan, finely chopped green chillies, coriander leaves, mint leaves, salt, chaat masala, chilli powder, garam masala. Mix all and knead into soft dough.
Make this dough into 8 equal portions. Make a dent in each portion and keep half piece of almond and close it by making soft and round ball.
Brush 5ml olive oil to all these koftas.
Bake them at 200°C for 8-10mins in airfryer.
Keep them aside.
In a hot pan, add remaining 5ml olive oil and add bayleaf, cinnamon and cardamon.
Add the onion paste made in step 1 and cook for a minute or two. Add the tomato paste and cook for 2 mins. Add all the spices and let it cook for a min. Check the balance of spices before adding koftas to it.
Lastly add, the baked koftas and keep on low flame for a minute or two.
Garnish as you like with extra nuts or coriander leaves or kasuri methi
Serve with jeera rice or roti according to your macros.
P.S You can use mix of cashews and almonds too.
P.S You can use this for 2 days if 100g of paneer is there in a days macros. (4 koftas per day)