Matar Paneer Kofta ( Indian Cottage cheese balls tossed with green peas )

 Today's recipe is Matar Paneer Kofta (Indian Cottage Cheese balls tossed with green peas). Yesterday, I went to a local farmers market nearby from where I bought some fresh cheese. In Switzerland,  in the local language, it is called as Serac which is the same as our Indian cottage cheese. The process the making the Serac cheese over here is same as Paneer in India. Though I came to know about this cheese much later than I came to Switzerland. Today's recipe is a fusion of two most famous dish of Paneer. It is a fusion of Matar Paneer and Malai Kofta curry. Many people surely have made this recipe before. But this one is from my mother's kitchen. It is so simple and so easy to cook and you can prepare it in no time. With minimum ingredients, this recipe tastes super delicious.

In this recipe first I have crumbled the paneer very finely. (You can also grate them if you want to.) Added some salt, red chilli powder. I have used some cornstarch for binding the paneer. (If you want you can add boiled and mashed potatoes). Mixed all the ingredients well and formed a dough. Then divided the paneer into 15 equal parts. Gave them a shape of a ball by rolling them between my two palms. Then fried them. For gravy,  I cooked ginger garlic paste and tomatoes together till oil separated from the masala. Then added all the dry spices cooked them, added green peas some water and cooked them for a while. When the gravy was cooked completely, then added the fried balls to it.  I switched off the flame and cover the pan with a lid and let it sit for 10 minutes.

Here is the complete recipe below.

Preparation Time:- 10 minutes  Standing Time:- 15 minutes  Cooking Time:- 30 minutes
Total Time:- 55 minutes
No of Servings:- 2 -3 persons

1 cup = 250 ml
¾ cup = 200 ml
½ cup = 125 ml
1/3 cup = 80 ml
1 tablespoon = 15 ml
1 teaspoon = 5 ml
½ teaspoon = 2.5 ml
¼ teaspoon = 1.25 ml


 For Kofta
* Paneer (grated) :- 230 grams (15 balls)
* Red chilli Powder:- ½ teaspoon
* Salt:- to taste
* Corn starch:- 2 tablespoon
* Vegetable Oil for frying

For Gravy
* Green Peas:- 1 cup (I have used frozen but you can use fresh also)
* Tomato Puree:- ½ cup
* Ginger Garlic Paste:- 1 tablespoon
* Cumin Seeds:- ½ teaspoon
* Tumeric Powder:-¼ teaspoon
* Red Chilli powder:- ¼ teaspoon
* Coriander Powder:- ½ teaspoon
* Garam Masala Powder:- ½ teaspoon
* Salt:- to taste
* Sugar:- 1 ½ teaspoon
* Vegetable Oil:- 2 tablespoon
* Water:- 1 cup

1. Take the crumbled paneer in a bowl, add salt, red chilli powder an cornflour to it. (Do not add too much salt as gravy will also have salt in it.)  Mix well to form a dough. Keep aside for 5 minutes. Now divide the dough into 15 equal parts. Make balls by rolling it between your palms. Now fry them over medium heat. Take it out in a kitchen towel and keep it aside.

2. For gravy heat oil in a pan. Once heated add cumin seeds and ginger garlic paste to it. Saute them for 1-2 minutes or until the raw flavour has gone. Add tomato puree to it. Saute for a minute. Add turmeric powder, chilli powder, coriander powder, garam masala powder and salt. Cook them over medium heat till the oil is separated from the masala. It will take around 4 -5 minutes. You can add some water to avoid burning the masala.

3. Add 1 cup of water to the pan. Bring it to a boil. Add green peas. Mix well. Add this point add sugar. ( Sugar is added to cut the sourness of the tomatoes.) Cover and cook for 7-8 minutes or until water is reduced and the gravy is thickened. Check for seasoning and adjust salt and sugar according to your taste.

4. When the gravy is fully cooked then add the fried paneer balls to it. Do not mix it too much as the balls will tend to break. Cover the pan and switch off the flame. Give a standing time of 10 minutes. And your Matar Paneer Koftas are ready to be served.

* Everywhere the quality of paneer is different, so you can adjust the amount of cornflour accordingly. If you want to can add boiled and mashed potatoes for binding.

* People living outside India, and not aware of all the Indian spices you will mostly get all of them in the Indian stores near your place. 

Serving Tip:- Serve with Indian bread like roti, naan, parantha or steamed rice, pilaf.

