Mushroom Paneer Koftas


My daughter is usually a non fussy eater. But her food preferences can be extreme. She relishes exotic foods like fish heads and goat bone marrow but hates broccoli and mushrooms. I have tried many variations of both vegetables with no luck. Usually I am not in favor of hiding vegetables as I believe children should learn to enjoy their taste. But this one time I decided to try and camouflage mushrooms with her favorite paneer to get some of its goodness into her system.

As I was cleaning the mushrooms, she did peak into the kitchen but didn't raise an alarm. I took it as a good sign and went ahead with the recipe. My efforts were a success. She loved the koftas and had so many of them. I had to hide a few to be able to add them into the curry.

Ingredients:

For the koftas-
1 8oz box of cremini mushrooms - finely chopped or pulsed in a food processor
1 cup grated paneer
1/4 cup finely chopped onions
1/2 tsp. cumin pdr
1/4 tsp. garam masala.
salt to taste
Oil for sauté and frying

For the gravy-
1/4 cup finely chopped onions
1/2 cup chopped tomatoes
1 tsp. ginger paste
1 tsp. garlic paste
1/4 tsp. garam masala
1/4 tsp. turmeric pdr
1/2 tsp. red chilli pdr
1 tsp. coriander pdr
salt to taste

Directions:
In a pan, heat 1 tsp. of oil. Add the onions and saute till pink.
Add the mushrooms and let them sweat.
Add the spices and cook for 5 mins. Remove into a bowl and cool.
Once cooled, add the grated paneer and shape into small flattened balls.
You can also add some rice flour or besan if you feel the mixture is not dry enough to hold its shape.

Heat another pan with enough oil to deep fry the koftas.
Gently add them one by one and fry till they are golden brown.
Remove and keep aside on absorbent paper.


You can reuse to first pan to make gravy.
Heat 1 tbsp. of oil. First add the onions and saute till soft.
Then goes in the ginger and garlic paste. And finally the tomatoes.
Add all the spice pdrs and cook till the masala is ready and tomatoes have squished.
Cool and grind to a paste.
Return the masala paste back to the pan. You can add little water to thin the gravy to your desired consistency.
Taste for salt and spices.
Just before serving, add the koftas gently into the curry and serve hot.

The koftas can also be served as is with ketchup or your favorite chutney for a quick snack.





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