No Onion No Garlic Paneer Stuffed Dumplings Curry

Paneer Kofta Curry

Preparing the Koftas

1. Combine the besan with turmeric, red chilli powder, ajwain, curd, oil, and water to make a firm dough.
2. Season the crumbled paneer with salt and shape it into small balls.
3. Take a portion of the besan dough, flatten it, place a paneer ball in the center, and seal it to form a filled dumpling.
4. Boil the prepared koftas in water for 5 minutes, then remove and set aside.

Preparing the Base

1. In a bowl, mix curd with turmeric, garam masala, and sabji masala.
2. In a blender, process the tomatoes, soaked Kashmiri red chillies, soaked almonds, and soaked cashews into a smooth paste.

Cooking the Gravy

1. Heat oil in a pan and sauté the ginger and green chilli.
2. Add the tomato paste and salt, cooking until the oil begins to separate.
3. Stir in the curd mixture and cook for another 5 minutes.
4. Add water as needed to adjust the consistency.
5. Gently add the boiled koftas to the gravy and cook for an additional 5 minutes.
6. Finish by drizzling with fresh cream and garnishing with kasuri methi and fresh green coriander.