Melt In The Mouth Paneer Kofta

• 2 cups paneer fresh or grated on the fine side of a cheese g
• 1 cup mashed potatoes passed through a sieve
• 1 tablespoon ginger minced and lightly sauteed
• 2 cloves garlic minced and lightly sauteed
• 1 green chilli minced and lightly sauteed
• 2 tablespoons coriander chopped finely
• 1 teaspoon baking powder
• 1 teaspoon lemon juice
• salt to taste
• 3 tablespoons cornflour to dust the kofta
• oil to deep fry
• 3/4 cup almonds skinless, blanched until tender
• 3/4 cup cashews blanched until tender
• 3/4 cup onions minced
• 6 tablespoons tomato puree concentrated
• 1 1/2 tablespoons ghee
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon asafoetida optional
• 2 tablespoons ginger minced
• 1 tablespoon garlic minced
• 1 tablespoon red chillies minced
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 2 teaspoons fennel powder
• 2 teaspoons clear honey
• 1 teaspoon cardamom powder ground
• 2 cups water
• salt to taste

1. Mix together all of the ingredients for the kofta and bind together like dough. Set aside.
2. Grind together the almonds, cashews, 1 cup of water, and the onion. Set aside.
3. Heat the ghee in a large non-stick pan and add the cumin seeds, asafoetida, ginger, garlic and chillies. Saute for a couple of minutes, then add the tomato puree and ground almond and cashew paste. Cook this until oil emerges at the surface.
4. Add the cumin and coriander powder, fennel powder, honey, cardamom powder and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander if you wish.
5. Roll the kofta into oval shapes making sure there aren't any cracks in them and using a little oil to stop it from sticking to your hands.
6. Heat enough oil in a pan to deep fry the kofta.
7. Roll the kofta in a little cornflour and dust any excess away.
8. Fry the kofta on a medium heat until they are a very light golden colour and drain on kitchen paper.
9. Assemble the dish just before serving by gently mixing the kofta with the sauce. You can make this ahead of time by keeping the kofta and sauce separate until you are ready to serve.

paneer, potatoes, ginger, garlic, green chilli, coriander, baking powder, lemon juice, salt, cornflour, oil, almonds skinless, cashews blanched until tender, onions, tomato puree, ghee, cumin seeds, asafoetida optional, ginger, garlic, red chillies, cumin powder, coriander powder, fennel powder, clear honey, cardamom powder ground, water, salt

Taken from www.yummly.com/recipe/Melt-In-The-Mouth-Paneer-Kofta-1664220 (may not work)