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Paneer Kofta Sliders with Baby Naan

Ingredients
  

Paneer

  • 6 cups whole milk
  • Juice of 1 lemon
  • 1/4 teaspoon salt

Baby Naan

  • 1/2 cup warm water
  • 2 1/4 teaspoon dry active yeast
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup Balkan yogurt
  • 1 tablespoon olive oil
  • 2 1/4 cups all purpose flour

Paneer Kofta

  • 1 batch paneer crumbled.
  • 1 large russet potato peeled, boiled and mashed
  • 4 bird's eye chilies thinly sliced
  • 1/2 cup fresh cilantro coarsely chopped
  • 3/4 cup unsalted cashews finely chopped
  • 2 teaspoons garam marsala
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon salt
  • 1/2 cup corn flour
  • /12 cup canola oil

Tomato Cashew Curry

  • 2 tablespoons olive oil
  • 1 medium cooking onion diced
  • 4 cloves garlic minced
  • 1 1-inch knob fresh ginger, minced
  • 1 tablespoon garam marsala
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 can crushed tomatoes
  • 2 teaspoons demerara sugar
  • 1 teaspoon salt
  • 1 can full fat coconut milk
  • 1 cup unsalted cashews
  • 1/4 cup heavy cream
  • 1/2 cup fresh cilantro finely chopped
  • 4 bird's eye chilies thinly sliced

Garnish

  • Fresh cilantro
  • Balkan yogurt
  • Cucumber sliced
  • Pea Shoots

Instructions
 

For the Paneer

  • Pour the milk into a large pot and place over medium heat. Heat the milk to roughly 200F or until on the verge of boiling. Immediately remove the milk from the heat and stir in the lemon juice. The milk will start to curdle. Cover and let the milk sit for ten minutes.
  • Line a fine mesh strainer with a large piece of cheesecloth. Place the strainer over a large heat-proof bowl. Pour the contents of the pot into the strainer. Discard the liquid.
  • Wrap the cheesecloth around the solids to form a bundle. Squeeze the excess moisture from the solids and place the bundle on a cutting board. Place a cookie sheet on top of the bundle and weigh it down with a large can of tomatoes or something of equal weight.
  • Press the paneer for 1 hour, then unwrap and refrigerate until ready to use.

For the Baby Naan

  • Pour the water into a large stand mixer fitted with a dough hook. Sprinkled the yeast and sugar into the water and let sit for 5 minutes or until foamy.
  • Stir the salt, yogurt, and olive oil into the yeast mixture.
  • Set the mixer to its lowest setting and add 1 cup of the flour to the wet ingredients. Mix until well-integrated. Add the remaining flour in 1/4 cup increments until a sticky dough forms.
  • Place the dough on a floured surface and knead briefly until the dough feels silky.
  • Transfer the dough to an oiled bowl and cover loosely with plastic wrap. Let the dough rise for an hour and a half or until doubled in size.
  • Punch the dough down and place on a floured surface. Roll to dough into a long, thin snake. Divide the dough into 20-24 even pieces. Roll the pieces into balls.
  • Using a floured rolling pin, roll the balls into discs roughly 2 1/2 - 3-inches in diameter.
  • Heat a quarter-sized amount of oil in a large cast iron skillet over medium-high heat until smoking.
  • Place 5-7 naans in the skillet and cook until puffed, then flip and cook until slightly blistered. Transfer the naan to a cooling rack. Continue until all the naan is cooked.
  • Set the naan aside until ready to use.

For the Kofta

  • Place paneer, mashed potato, chilies, cilantro, cashews, garam marsala, turmeric, coriander seed and salt in a large bowl. Using clean hands, mix the ingredients until well integrated.
  • Form the mixture into 10-12 balls and set aside to chill in the refrigerator for 1 hour.
  • Pour the corn flour onto a small plate. Roll each ball in the flour to coat. Press the coated kofta into discs using the heel of your hand.
  • Heat the canola oil over medium heat in a large cast iron skillet until shimmering. Working in batches, fry the kofta until deep amber on both sides. About 2-3 minutes a side.
  • Transfer the kofta to a plate lined with paper towel. Keep warm until ready to use.

For the Curry

  • While the kofta is chilling, make the curry.
  • Heat the olive oil in a large, deep skillet until shimmering. Add the onions and a pinch of salt. Saute until softened and lightly browned. About 7 minutes.
  • Add the garlic and ginger to the onions and saute briefly. About 3 minutes.
  • Stir in the garam marsala, coriander, turmeric, and cumin and saute for 5 minutes more.
  • Add the tomatoes, salt and sugar and bring to a boil. Reduce to a gentle simmer and cook until reduced slightly. About 10 minutes.
  • Pour in the coconut milk and the cashews. Bring the mixture back up to a boil and reduce to a simmer. Leave the curry to cook for 15-20 minutes.
  • Remove the curry from the heat and, using an immersion blender, puree the curry. I left mine slightly chunky.
  • Stir in the heavy cream, cilantro, and chilies. Keep warm until ready to serve.

To Assemble

  • Place a kofta on top of a baby naan and cover with a large spoonful of curry. Top the curry with a dollop of yogurt, cucumber slices, fresh cilantro, and pea shoots. Cover with another baby naan.
  • Serve immediately with a bottle of Kingfisher.