Kofta Curry

Crumble the Paneer into a large bowl. Add the mashed Potatoes, Ginger-garlic paste, Green chili, Fresh cilantro (for kofta), Cornflour, Salt (for kofta), Garam masala (for kofta), and Red chili powder (for kofta). Mix thoroughly until a smooth, cohesive dough forms.

Divide the kofta mixture into 15-18 equal portions and roll them into smooth, round balls.

Heat Vegetable oil in a deep pan or kadai over medium heat. Once hot, carefully deep-fry the kofta balls in batches until they are golden brown and cooked through. Remove with a slotted spoon and place on absorbent paper to drain excess oil. Set aside.