Sunday, June 14, 2020

Momo

MOMO


I ate my first plate of Momos when I was 7 years old. But now most of the children have the privilege of having momos whenever they want. It was not the case when I was a child. I have a memory of making Momos at home at Dashain vacation and eat the whole family together. We usually make it with potatoes and sometimes with cabbage or mutton. With the same memories in my mind, I tried making momos after a long time. Today I am going to share the recipe of chicken Momos but we can vary the stuffing as per our convenience. 

Ingredients:                                                                        

momos
Momos

For Stuffing:

Minced Chicken                     400 gm
Spring onion                           1 cup
Onion                                      1 medium size
Ginger/ Garlic paste                1 tablespoon 
Green chili                              2-3 (or as per your taste)
Cabbage                                  1 cup (finely chopped)
Oil                                           2-3 tablespoon

Spices:
Black Pepper                          1 teaspoon          
Red chili powder                    1 teaspoon
Coriander and cumin powder 1 teaspoon
Garam Masala                        1/2 teaspoon

For Wrapper:

All-Purpose flour                     2 cups
Water                                        to knead 

Momo Achar/dipping Ingredients:
Tomatoes                             4 medium
Peanuts                                2-3 tablespoon
Sesame seeds                      2-3 tablespoon
Szechwan pepper                7-8 
Green Chili                         2-3 ( as per your taste)
Garlic                                 2-3 cloves
Cumin seeds                       1 teaspoon
Oil                                      1 tablespoon
Turmeric powder                1/4 teaspoon (optional if you like the red color of dipping)
Salt                                      As per your taste

Recipe for making Momos:



1. Knead a soft dough from all-purpose flour and set aside for 30 minutes.

2. Mix all the ingredients and spices mentioned above and prepare stuffing for Momos.

3.  Now roll small flat-bread one by one or make a big flat-bread. Then cut it with a circular bowl or glass to make small flat-breads (this method saves a lot of time and energy).

4. The most difficult part starts here, wrapping the Momos. take one wrapper, put a spoon-full of spices mixed minced Chicken, and then wrap around to make a ball shape.  There is no hard and fast rule for the shape of Momos, you can make shapes as per your need.

 5. Put Steamer along with water half filled in the stove and let it boil. Once the water starts boiling put upper parts of the steamer filled with Momos on top of it. Let them cook for 20 minutes.

While Momos are cooking let's prepare it's dipping. Which plays the main role in the whole recipe. I  think you have noticed as well, how good your Momos are but without a  good dipping, their taste becomes fade.

Recipe for making Momo Achar/dipping:



1.  Heat pan and roast peanuts, sesame seeds, and Szechwan pepper. Roast them until peanuts cover starts separating and sesame stats splitting. You can roast them all together as well.


2. Keep roasted nuts and seeds in a bowl and let it cool. In the same pan pour oil, let it heat and then add cumin seeds and fry until they start splitting.

3. Add roughly chopped garlic and cook them until light brown.

4. Add tomatoes, salt, turmeric, and let them cook until tomatoes become soft. Add water if you need it.

5.  When tomatoes are cooked, let them cool and grind them along with the roasted nuts and sesame seeds. Make a fine paste add water if the dipping is too thick.

Delicious MOMOs are ready and you can enjoy yourself with your friends and family.

Stay healthy. Happy cooking. Eat home-made food.


Momos
Momos
Momos
Momo Achar/ dipping

Momo kima
Minced Chicken

Momo Wrapper
Momo Wrapper






Monday, April 20, 2020

Chicken Nihari

CHICKEN NIHARI


Today I cooked Chicken Nihari which is a very famous dish in Pakistan and in the Muslim community. Last time I made Chicken Biryani inspired by some Pakistani series and Nihari happen to be the same. While doing research I found that Nihari is either Mutton or Beef. Chicken Nihari is not so famous as red meat but I don't eat beef. I prefer Chicken over Mutton so I decided to make Chicken  Nihari.

Before sharing the recipe I would like to tell you that in Chicken Nihari we don't need onions or tomatoes. Strange right! Generally in most of the chicken recipe onion and tomatoes are like mandatory but not in this case.

chicken nihari
Chicken Nihari

Ingredients:

Chicken                             800gm
Ginger/garlic paste           2 tbs
Salt                                   as per taste
Turmeric powder              1/4 tbs
Red chili powder              1 tbs 
Oil                                    1/2 cup
Wheat flour                      1/2 cup

Garam Masala (We will prepare our own garam masala for this I will share ingredients) 
Cinnamon                          2 inch 
Black Cardamom               2
Cloves                                5/6
Cumin seeds                       quarter tbs
Fennel seeds                       1 tbs
Coriander seeds                  1 tbs
Bay leaves                          2
Black pepper                      10/12
Nutmeg                              1/4 th
Mice                                   1 flower
Star Anise                          1 

For Garnishing:
Coriander leaves       2 or 3 tbs
Ginger  (fine stripes) 1 tbs
Green chili                  1 (Finely chopped)

Recipe:


We need oil much more than in the regular chicken gravy. For those who cannot eat that much oil then you can remove excess oil after cooking chicken and spices in it.

1.  First of all heat a pan and pour half a cup of oil and let it heat. When the oil is hot enough add chicken pieces and let them cook until their color changes to golden on both sides.  It takes usually 10  to 15 minutes in high flame. Make sure chicken does not get burnt we need to stir at every 5 minutes.

Note: Chicken pieces should be big while making Nihari. Since we will be cooking it for about an hour or more depending on the amount of chicken.

2.  While chicken is being cooked we can prepare our garam masala. Roast all the spices mentioned above for 1 minute without oil in a pan and let them cool. Grind them and make a fine powder from the roasted masalas.

3.  After 15 minutes of cooking add ginger/garlic paste in the chicken and let it cook for 2 to 3 minutes. After that add all the dry spices such as salt, red chili powder, turmeric, ginger powder (if you have), garam masala. Add around half a cup of water immediately else the spices will burn.

4.  Cook all the spices for about 5 minutes and then add water about 4 to 5  cups. Or how much gravy you need and let the chicken cook for 35 to 40  minutes by covering the lid.

5. In the meantime make a thin solution of wheat flour with water. Remove all the lumps by continuous stirring.

6.  After 40 minutes chicken will become very soft and tender. Reduce the flame to low you can see all the oil floats on top of the gravy. With the help of a spatula take out oil in a bowl as much as you can before adding wheat solution to it.

7.  After removing oil from the gravy add wheat solution we made earlier. Stir it and let the gravy cook for 10 more minutes and then turn off the flame.

8. Add the oil we take out earlier, garnish it with coriander leaves, ginger stripes, and green chili.


I tried Nihari with rice and with paratha. I like the combination of paratha and Nihari. You can eat in a combination you like.


Enjoy homemade food.     Stay Safe.    Stay Healthy.
chicken being fried
Chicken being fried
spices for nihari
Spices





Samosa

SAMOSA 


Fried food is not good for our body yet we eat it because it is so tasty.

If we see in Hindu culture people used to make Prasad which is usually deep-fried. It increases the shelf-life of food. Prasad is a food that is religious offering after Puja in Hindu culture. Sometimes people travel to the long distant temples. While returning bring Prasad for their family members. It may take days to return so long the self-life of food is mandatory.

Later people start eating deep-fried foods in festivals. Nowadays people eat fried foods almost every day either as a snack or breakfast of dinner as well.

Today I am going to share one of the famous street food of Nepal "Samosa".

It is a pastry stuffed with mashed potatoes along with peas and spices. It is usually eaten with chutney and some prefer to eat it with chickpea curry called "Chola Samosa". Let's start with the ingredients and then followed by a recipe to prepare samosa.

samosa with curry
Samosa with curry

Ingredients:

For Pastry:

All-purpose flour                      200gm. 
Ajowan caraway (ajwain)         1/2 tbs
Salt                                            1/4 tbs
Ghee                                          3/4 tbs

For Stuffing:

Oil                                              2/3 tbs
Cumin seeds                             1/2 tbs
Onion                                       1 medium  
Ginger garlic paste                   1 tbs 
Green peas                               1/2 cup
Potato                                       4 medium
Peanuts  (optional)                    1/4 cup
Coriander leaves                      1/4 cup
Spices:
Green Chili                               2/3
Red chili powder                      1/4 tbs
turmeric powder                       1/4 tbs
Salt                                           as per taste
Coriander/ cumin powder         1 tbs

Frying:

Oil                                       To fry (samosa should dip inside oil) take a deep fryer.

Recipe:

1. Put the potatoes in a pressure cooker and let it cook in a stove for 3/4 whistle in medium flame.

2.  First of all mix flour with salt, ajwain, and salt. Then knead the dough with little water at a time and make a tight dough and let it rest for at least an hour.

3.  For Stuffing heat a pan and add oil. When oil is hot then add cumin seeds and let them split. Fried cumin seed gives a very good aroma. Add chopped onion in the oil and let them cook until their color becomes transparent. Then add ginger garlic paste and cook it for 2/3 minutes.

4. Add peas and cook it by continuous steering for 1 to 2 minutes.   Mash the boiled potatoes and add them too with peas. Add roasted peanuts, coriander leaves, and all the spices mentioned in the ingredients.

5. Mix them well and cook everything for 4/5 minutes. Turn off the flame after 5 minutes and let it cool.

6.  In the meantime knead the dough again for 10 minutes. It makes the dough soft and make small balls and roll them to make oval flatbread.

7.  Now the main part is wrapping: Cut the oval flatbread in two equal half, fold two sides of the bread to make a cone shape. Apply water in the border so that the samosa does not open while frying. Fill stuffing inside the cone and then seal the open surface to make a triangular shape. In this case apply water in the border before sealing.

8. Keep oil to heat in the gas and in the meantime prepare rest of the triangles too. (Make sure oil is not too hot).

9. Put samosa and let them fry in low flame which allows them to cook well and gives a beautiful light golden color.

You can serve these delicious snacks with ketchup or homemade chutney or you can have with chickpea curry. 
Enjoy home cooking.        Eat healthy.            Stay safe.
samosa
Samosa




 
ingredients for samosa
Ingredients

Kathi Roll

Kathi Roll

Right now the whole world is fighting against coronavirus pandemic. The government announced locked down here in Nepal as well. We are inside our house for 20 days, only the grocery store, medical stores, and dairy are open. I am also working from home. Going to the office is likely for everyone to get infected from coronavirus. Also, Police are arresting people who violate locked down.

Though the situation is not good and hope it will end soon and everything will become normal again. To avoid boredom and to give our taste bud different taste of food I will share some food recipes.

Kathi roll is a kind of full meal recipe made with bread and vegetable or meat or mixed. It is very filling, satisfying, and healthy food. We can prepare it with minimal ingredients but still taste good. In the western part of the globe tacos are like Kathi roll. Now let's begin with the ingredients for making Kathi roll and then followed by its recipe.

Kathi roll
Add caption

Ingredients:

For Roti/Flat Bread:

All-purpose flour/ Wheat flour             1 cup
Salt                                                        1/4 tbsp
Oil                                                         2/3 tbsp

For Stuffing:

For Spreading: 

  Onion                                                 1medium
   Lemon                                               half or 2/3 tbs lemon juice
   Carrot                                                1 medium
   Cucumber (optional)                         2 inch cylinder
   Tomato ketchup                                 as required
   Mayonnaise (optional)                       as required

For Cooking chicken:
   Oil                                                          2/3 tbsp
  Chicken (boneless)                                200 gm
  Onion                                                     1 medium
  Tomato                                                   1 medium
  Tomato ketchup                                     2 tbsp
  Green chili                                             2 or As per your taste
  Ginger/ garlic paste                               1 tbsp
  Coriander/ cumin powder                     1 tbsp
  Turmeric                                               1/4 tbsp
  Salt                                                        as per taste

Recipe:

  1. First of all squeeze lemon in a bowl ( or use lemon juice) and then add onion, cucumber, and carrot in it. Also add a pinch of chat masala and salt in it and let it rest for half an hour.
  2. Take flour in a  bowl add salt and oil and mix them very well. Then add water (small amount at a time) to knead and make a soft dough and also keep it aside for half to 1 hour.
  3. 3. In the meantime cook chicken:                                     
  • For this put pan in a stove, when it is hot add 2/3 tbs of oil and let it heat. 
  • Add chopped onion in it and let it cook until its color changed to light brown. 
  • And then add chicken (make sure chicken pieces are not more than one-inch or quarter-inch are also fine). Let them cook until all the water from chicken dry and oil separate at the bottom of the pan. 
  • At that time add ginger garlic paste. Stir them for 1 minute and then add salt, turmeric, cumin, and coriander powder and stir them for 1 more minute. 
  • After that add tomato (chopped or paste). Let it cook in low flame for 5/6 minutes (you can add Ketchup now or later also no issue. I prefer to add after tomato become soft). 
  • Do not add water and also cook chicken till it becomes dry and then turn off the flame
 4. Now make flatbread by taking small dough at a time and roll thin roti.

 5. Heat pan or Tawa and then put roti (flatbread) in it and cook well on one side and then only flip to the other side. On the cooked side apply some oil. Crack one egg and spread it all over the roti in the meantime another side is cooking. Flip the bread to cook on the egg side and spread oil on the side without egg.
6. After cooking both sides transfer the roti in the paper, spread ketchup in the roti. Then put the cooked chicken and the salad on top of it. At last add some mayonnaise (if you have else no need). Then wrap the roti with paper at the bottom to make the shape given in the picture.
From the steps it seems tedious process but actually it is very simple and very tasty. You can use leftover chicken in it too.

Enjoy this yummy recipe with your friends and family.
Happy cooking.               Healthy cooking.                   Stay safe and healthy.
For more homemade recipes stay tuned.




kathi roll stuffing
Kathi roll stuffing














roti being cooked
Roti being cooked

Roti
Roti

Wednesday, April 15, 2020

Ting Mo (Tibetian bread)

Ting Mo (Tibetan bread)

I ate this Ting Mo or Tibetan bread in a restaurant near Bouddha and it taste so good. Thus, I decided to make it at home during this locked down to refresh those memories and give variance to my lunch recipes.

It's a very simple dish with minimum ingredients. All we need is 
All-purpose flour                 2 cups
Yeast                                    1 tbs
Salt                                       1/4 tbs
Sugar                                    2 tbs
Oil                                         to grease

Recipe:

1. Take half a cup of warm water and put 1 tbs of yeast and leave it for 5 to 10 min. You can see foam on top of the water after 10 minutes.

2. Take a bowl and put flour in it, put salt and sugar and mix them well. After that add yeast water in the mixture and knead the dough. If water is not enough then add some more cold water. Knead a soft dough by repeated stretching and folding it so that it could form gluten. 

3. After kneading for about 10 min leave the dough in the bowl. Cover it with a thin plastic sheet in a warm place for around 2 hours. after 2 hours the dough will double in size.

4. Now grease the working surface with oil and again knead the dough for about 5 to 10 minutes by stretching it.

5. Then sprinkle some dry flour on the working surface and move the dough in it. Flatten the dough in a rectangular shape with palm. Then with the rolling pin and roll it into a thin sheet maintaining the rectangular sheet.

6. Apply oil in the sheet and fold it in one-third size. And then cut the folded sheet in 4 to 6 equal parts.

7. Cut each piece into 6 smaller stripes and then stretch those stripes. Roll around to make the shape as in the picture. 

8. Grease oil in streamer and put the Tingmo and let then rest for half an hour. 

9. Steam the Tingmo for 10/15 min also you can see a non-sticky shiny surface.
Serve them with any gravy, I like them with chicken gravy.
Enjoy your delicious Tingmo with your family and spend quality time together.
Happy cooking, stay healthy.

Tingmo
Tingmo

tingmo with chicken gravy
Tingmo








Thursday, October 17, 2019

Soy chunk Choila (Nutrela choila)

Soy chunk Choila Recipe

 Soy chunk is a very good source of protein, vitamins, minerals, and fiber.  They are a very good replacement for meat for vegetarians as well. We can prepare many dishes with soy chunks but today we are going to learn how to prepare Choila with soy chunk. Those who like spicy food or  Choila will love this dish. Let's start with the main ingredients to prepare this dish.
soy chunk choila
Soy chunk Choila

Ingredients:

Soy chunk               50 gm
Onion                      1 medium
Tomato                    1 medium or two small
Garlic                       2/3 cloves 
ginger                      1/4 inch
Sichuan pepper        5/6
Red chili                  4/5 (depends on how spicy you like)
Oil                            2 tablespoon
Fenugreek seeds       1 teaspoon
Turmeric powder      1 teaspoon
Salt                             As per taste
Lemon                       half from medium-size lemon

Recipe:

1.  Soak soy chunk in cold water for about an hour or in hot water for 15  min. When it gets soft then squeeze all the excess water from it.

2. Heat pan and fry those soaked chunks without adding any oil until its color changes to brown. and the remove from heat.

3. Either boil tomato in water or roast, peel and mash it.

4.  Roughly grind garlic, ginger, chili, and pepper. Put this paste and tomato paste in roasted soy chunks add lemon juice and salt.

5.  Heat oil in a pan, add fenugreek seeds and fry it till dark brown. Turn off the flame and add turmeric in that oil. Pour it in the mixture we prepared before, mix it for 5 to 10 min, and yummy Choila is ready to serve.

You can have it either with beaten rice, white rice, Roti.

Eat healthy. Move more. Enjoy homemade food.
 

Wednesday, July 24, 2019

Makai ko roti (Sweet corn flatbread)

Makai ko roti (Sweet corn flatbread) Recipe

In the rainy season, we have lots of vegetables and fruits to eat. Since water is available most of the time many crops grow in this season in Nepal. Corn is also the most eaten and loved food by Nepalese. But people get tired of eating the same version of food from corn. So, they made varieties from it like boiled, baked, barbecue, shallow fried, deep-fried to make crispy sweet corn, flatbread, etc.
makai ko roti (sweet corn flatbread)
Sweet corn roti
The taste of people is different so they make food as per their preference. But today I'm going to share a flatbread version of sweet corn. Delicious yet very very easy to prepare with least ingredients. Let's start with the ingredients required for bread.

Ingredients:

1. Sweet corn (as per your requirement)
2. Salt              as per your taste
3. Oil                1/2 teaspoon per Roti 

Recipe:

1. To make roti out of corn first we need to separate corn seedling. Then grind them in a grinder with only 1/2  tbs of water else you will make your batter running. It does not make good tasting  Rotis.

2. Add salt in the batter now batter is ready to cook.

3.  Heat pan and add 1/2 tbsp of oil then add 2/3 spoon of batter and spread batter in the pan to make roti of size you like. Spread batter until they do not separate. If you try to make too thin then roti may not be in the texture you want so, keep that in mind.

4. You can either cover the roti for 1 min or leave it as it is before flipping on another side.  Continue cooking until you get a crunchy texture.

5. Repeat the process for other Rotis too.

Delicious sweet corn roti is ready to serve. You can have it with chutney or curd all depends on your taste.

Eat healthy. Eat homemade. Happy cooking. :)


sweet corn batter
Batter

sweet corn
Sweet corn

Thursday, July 18, 2019

Dahi Vada

Dahi Vada Recipe

Dahi or curd is a great side dish after any meal as it is very good food for digestion. And most of the Nepalese have curd/curd recipes if they are having heavy meals which includes oily food.   Moreover there are many other health benefits of curd so I'm sharing this curd recipe. It's a very easy to prepare and healthy recipe but without compromise in taste. The taste of Dahi vada can be different as per your convenience. Today I'm sharing my version of the  Dahi vada recipe. Let's start with the ingredients required to prepare this recipe. Then we will go through its method of preparation.

Ingredients for Dahi vada:

For Vada:
1. Black lentil/maas dal (with or without outer cover) 200 gm
2. Salt                                         As per taste
3. Ginger/ garlic paste                1 tbs
4. Black pepper                           1/4 tbs
5. Red chili powder                     1/2 tbs
6. Oil                                           to deep fry

For Dahi:
1. Curd/ Dahi  (hung curd is preferred)  1/2 l
2. Black salt                                       As per taste
3. Sugar                                             1/2 tbs or just to neutralize the sour taste of curd or more if you like sweet Dahi vada.
4. Roasted cumin seed powder          1/2 tbs
5. Red chili powder                            1/2 tbs
6. Chaat masala                                  1/2 tbs
7. tamarind water                                2/3 tbs

Recipe to prepare Dahi vada:

1. Soak black lentil for 6/7 hour or overnight. If you use lentil without outer cover then you can grind it after soaking it for 6/7 hour. Else we need to remove the black cover after soaking.

2. Grind it in grinder/ mixture to make a smooth paste

  Note: do not add much water else the paste will become running and our vada will not be in texture we want. Add 2/3 tbs of water while grinding and in some cases it is also not required.

3.  After making a smooth paste of lentil. We will add all the above ingredients mentioned above for making vada. If you like floppy vada then you need to whisk the mixture for about 20/30 min. Else mix all the ingredients and it is ready to fry now.

4. Now we will fry vada by taking 1 full spoon for one vada at a time. You can add as much as your pan support of the above mixture and let it fry until its color changed to light brown color.

Note: Do not make it too brown else it will not soak much curd and it may not taste as good as it has to be.

5.  Now after frying all the vada put them in cold water. Let them soak water for about 1/2 hour and squeeze all the excess water and keep them aside. This will remove all the excess oil which is a much healthier way to eat Dahi vada.

6. Now we will prepare Dahi to dip those vada.  To prepare Dahi mixture we need hung curd. Curd with a lot of water will ruin the taste of Dahi vada so will first remove excess water from the curd.

7. And then mix all the above ingredients in curd and Dahi mixture is ready. Put all the vada in the Dahi and keep them for at least 2 hours in a freeze before serving.

Now you can have Dahi vada like a desert or a side dish for roti.
Be healthy. Eat healthy. Enjoy cooking. :)



Friday, July 5, 2019

Yomari Recipe

Yomari Recipe


Yomari is easy to prepare yet delicious food. It is basically prepared in Yomari Puni by our Newari community people. We can say that it is one of the signature dish in Newari food. It can be prepared with different filling inside but today i'm going to share the recipe i tried which is with Chaku/ Sakhar/ jaggery stuffing. Lets start with the key ingredients to prepare this dish.

Ingredients:
1. Rice flour (Thichen rice prefered/ any glutonous rice) 200 gm
2. Jaggery  100gm
3. Sesame seeds (Teell) 3/4 tbs 
4. Ghee  1 tbs

Recipe:
For Dough:
1. To prepare dough first strain the flour in fine strainer.
2. Add  hot water (but not boiling water) to it little by little and need the dough until it become soft. (Note: to much hot water may ruin the dough so be careful while adding hot water. After the water boils keep it aside for some time. Once the temperature decrease add it on floor little at a time not at once).
3. Keep the dough aside for some time.

For Stuffing:
1.For stuffing we have to melt the jaggery. For this lets take a pan and put it in stove add ghee when pan is heated and then add jaggery. let it melt by stirring it continuously so that it does not get burn. 
2. When all the jaggery melts then add some water (add water 1/2 tbs at a time) and check its thickness. We don't want neither running jaggery nor very thick so keep that in mind. Check the liquid jaggery by your hand if it stick in your finger then it's ready and now add fried sesame seed to it and you can also add grated / chunk coconut it adds more flavor to Yomari.
3. Now turn off the gas and let it cool for 5/10 min.

Final step:
Now last thing remain is to put stuffing in the dough and give it a shape. Which i found is the hardest and mine were not so good. Hope your Yomari became good one. 
1. For shaping it first of all take small ball of dough and make a cone shape without any hole. Then dip your forefinger in warm water with ghee and press the wider part at center and then use your thumb to thin that part and make a big well shape to put stuffing in it.
2. After adding chaku to it now hold the mouth of the hole and then start upper part of the cone to close it with your thumb and forefinger. 
3. After making all the youmari we will steam it in a steamer for 10/15 min (you can also check the surface of yomari to confirm weather it is cooked or not. It the surface is sticky then it is not cooked else it is cooked).
Now delicious yomari is ready to serve. It is basically eaten with Khaja set but you can eat Yomari only also. 
Enjoy cooking. Eat healthy. Eat home made.

 Rice Dough
Jaggery with sesame seeds and coconut



Yomari ready to steam
Yomari

Monday, September 24, 2018

Paneer Kofta recipe

Paneer Kofta recipe


Ingredients:
For kofta:
Paneer 100 gm
Potato medium 2
Green chili 2 (or as per taste)
Green coriander 2 tbs
Salt as per taste
Garam masala 1/2 tbs
Red chili powder 1/4 tbs
All purpose flour 4/5 tbs

For Gravy
Cumin seeds 1/2 tbs
Onion 1 medium

Tomato 2 medium
Ginger/ garlic paste 2 tbs
Cinnamon stick 1 small
Cloves 3
Green cardamon 3
Black pepper 6/7
Bay Leaf 1
Cashew   9/10
Turmeric 1/4 tbs
Salt as per taste
Red Chili powder
Ketchup 1 tbs
Cumin/ coriander powder 2 tbs

Recipe:
Lets start with the preparation of kofta.
1. For this we need to mash the paneer well and the keep it in a stainer so that paneer do not contain any moisture.
2. Boil potato and keep aside until it becomes cool and then peel and mash them.
3. Add paneer and all the ingredients mentioned above except flour for kofta and mil well.
4. Finally add flour 1 tbs at a time and knead the dough and make small ball and keep them aside.
5. Heat pan and put oil for sallow fry and put those small ball in oil and fry until golden. (Note: Oil should be heated at high flame first and when kofta are added then reduce the flame to medium.)

Now lets make preparation for gravy:
1. For gravy heat pan and put oil in it around 1 tbs. Add cumin seeds in it and let it fry until golden brown.
2. Put bay leaf, cardamon, cinnamon, black paper, cloves and stir for 30 sec and then add roughly chopped onion and fry for about 1/2 min and then add roughly chopped tomato, cashew, salt.
3. When tomato get little soft then turn off the flame and let it cool for some time and then make fine paste out of it.

Final step:
Again heat oil in a pan add ginger garlic paste and cook for 2/3 min and then add red chili powder stir and immediately add paste we just made. Add some water, adjust salt as per taste, coriander/cumin powder and then let it cook until oil separate at top.
Off the flame and either pour the gravy in the fried kofta  or put kofta's in the gravy and delicious paneer kofta is ready to serve.