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Paneer kofta curry features crispy fried paneer balls in a rich, spiced onion-tomato gravy. This indulgent, high protein vegetarian dish is a showstopper for family gatherings.
Boil the potatoes until fork-tender, then peel and mash while still warm.
Mix mashed potatoes, grated paneer, cornstarch, and chopped cashews in a bowl. Season with salt and a pinch of garam masala.
Shape the mixture into round kofta balls, then deep-fry over medium heat until golden and crispy. Drain excess oil on paper towels.
For the curry, heat 2 tbsp oil in a skillet. Add cumin seeds, then sliced onions and sauté on medium-high heat until golden brown.
Add ginger, garlic, turmeric, chili powder, garam masala, and salt. Cook for 2 minutes, then stir in chopped tomatoes and simmer for 8-10 minutes until thick.
Blend the cooked onion-tomato mixture to a smooth paste, return to pan, and simmer. Add heavy cream, mix well and adjust seasoning as needed.
Just before serving, gently add fried kofta balls to the hot curry, letting them soak for 2 minutes without boiling to preserve crispiness.
