Vegetarian Kofta Curry with Basmati Rice

Cook the basmati rice according to package directions.

Prepare the kofta: In a medium bowl, combine the cubed paneer, Greek yogurt, chickpea flour, half of the chopped onion, minced garlic, ground cumin, ground coriander, turmeric, garam masala, and 1/4 tsp salt. Mix well until a cohesive dough forms. If too wet, add a tablespoon more chickpea flour. If too dry, add a teaspoon more yogurt. Roll the mixture into small, bite-sized balls (kofta), about 1-inch in diameter.

Heat 1 tbsp olive oil in a large skillet or pot over medium-high heat. Carefully add the kofta in a single layer (work in batches if necessary) and sear until golden brown on all sides, about 5-7 minutes. Remove kofta from the skillet and set aside.

In the same skillet, add the remaining chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic, ground cumin, ground coriander, and turmeric. Cook for 1 minute until fragrant.

Stir in the crushed tomatoes, 1/2 cup of water (or vegetable broth), and the remaining 1/4 tsp salt. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Gently return the seared kofta to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, allowing the flavors to meld and the kofta to cook through.

Stir in the garam masala. Taste and adjust seasoning if necessary.

Serve the vegetarian kofta curry hot over cooked basmati rice, garnished with fresh cilantro.