Garam masala spiced Mawa Paneer Kofta Curry made with Mawa/Milk solids, dry fruits and some other ingredients. A one of a kind dish, pairs best with pulao.
Mash fresh cottage cheese and boiled potatoes in a bowl. Next to add the other ingredients (except oil) mentioned ‘For Paneer Koftas’. Mix well.
When everything is incorporated; grease your palms with oil and start making small lemon sized balls from the paneer mixture.
Heat ½ cup oil in a kadai/deep frying pan (non-stick preferably). Fry the koftas over medium heat until golden in color, keep aside.
Brush the air fryer basket with oil. And brush the koftas with oil too. Preheat the air fryer to 180 degrees C. Bake the koftas for 15 minutes. Flip them after 7 minutes, which is in between the total time. Remove from the basket, when they turn golden brown in color.
In the remaining oil (there should be 3-4 tbsp oil in the kadai to make the curry) add all the ingredients mentioned ‘for tempering’. Add the onion paste and sauté for a minute over medium heat.
Next to add tomato puree, turmeric powder, salt, cumin powder, coriander powder, ginger-garlic paste, green chilies and kashmiri mirch powder. Mix well. Sauté this over medium heat until the masala starts leaving oil. Add water into this, mix well. Give this a quick boil over high heat.
Lower the heat; add mawa, sugar and powdered cashew nuts. Mix well; cook the curry for 10 minutes over medium heat. Next to add the fried koftas. Mix gently and cook for 10-12 minutes over low heat. Add garam masala powder, mix well, remove from the heat.
Your Mawa Paneer Kofta Curry is ready to eat. Serve hot with Pulao, Fried rice, Naan or Parathas. Enjoy!
The usage of sugar is optional in this recipe. Adding sugar in this dish doesn’t make it sweet, rather it balances the overall flavours.