Tag Archives: Paneer

Fried Vegetable and Paneer Kofta Balls

Fried Vegetable & Cheese Kofta BallsKofta Ball Ingredients
2 cups cauliflower, grated
2 cups cabbage, grated
1 cup almond flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Asafoetida (omit if you do not have it)
1 teaspoon garam masala
1 teaspoon ground cumin
1/2 teaspoon coriander powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne
2 tablespoons garlic paste
1 tablespoon ginger paste
1 teaspoon poppy seeds lightly roasted and ground into a powder
3 tablespoons cashews ground into a thick paste
24 cubes of paneer cheese
Enough coconut oil to fry the koftas in (feel free to use any oil that you have at home)
Set aside another 1/2 cup of almond flour so you can roll the balls in the inf you want a more defined exterior coating.

Mint Chili Sauce Ingredients
1 1/2 teaspoons garlic
2 tablespoons mint leaves
1/4 piece of red chili pepper
1/2 cup yogurt
1/2 lime, juiced
1/4 teaspoon salt
1/8 teaspoon black pepper

Kofta Ball Directions
Combine all of the ingredients together but the last two. Allow them to sit in a large bowl together for 30 minutes to allow the dry ingredients to get absorbed into the vegetables and the flour to absorb all of the liquid.

You can make the balls as large or as small as you want. I like to make them big enough so I can safely pop one in my mouth without looking like I just stuffed my face. Place a piece of paneer at the center and then roll the dough into balls. This recipe usually makes 24.

Bring the oil up to 350 degrees F.

Fry a few at a time, make sure you do not overcrowd the pan so the temperature stays up and they all brown evenly. Allow the balls to dry on paper towels. Serve with the sauce.

Mint Chili Sauce Directions
Combine all of the ingredients together in the blender and blend. Serve on the side or directly over the fried balls.

Homemade Paneer

I absolutely adore paneer (Indian cheese that is light and resembles mozzarella cheese. This is made in Indian homes and added to several recipes. I can’t seem to get enough of paneer!! Most people think that it is difficult to make cheese but it is beyond easy.Homemade Paneer

Ingredients
8 1/2 cups whole milk
4 tablespoons white vinegar or 1/4 cup lemon juice (you can use either depending on what you have in your cupboards)
1/4 to 1/2 teaspoon salt
cheesecloth
string

Directions
Using a large colander or mesh strainer, line it with 3-4 pieces of cheesecloth.

In a large heavy-bottomed pan, bring the milk to a boil and before it begins to boil, turn off the stove and add the curdling agent (vinegar of lemon juice) and the salt. Stir the mixture and allow it to stand for 10 minutes so the curds can begin to form.

Drain the mixture through the cheesecloth and please make sure that you are draining into a bowl, you want to keep the liquid aka the whey.

You want to let this curds cool and then squeeze all of the liquid out of the cheesecloth and tie it as tightly as possible when you form a flat disc and place it in a bowl and then transfer it to the refrigerator to harden for an hour or overnight. Cover the bowl to make sure it does not take on any flavors found in your refrigerator. Once it has hardened, cut the paneer into small cubes. You can just fry them in some butter and serve once golden brown.

TIP: Use the whey in soups or any other dishes to add flavor and to thicken.