Paneer Kofta

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Paneer Kofta
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Paneer Kofta

Recipe by Mudita BhageriaCourse: Curry, DipCuisine: Northindian, IndianDifficulty: Medium
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes

Paneer kofta is a very rich curry, and very little preparation is needed. It can be served in two different ways. Follow this recipe if you’d like to eat it as a curry. If you would like to eat it as an appetizer, make only the koftas (not the gravy), and serve with chutney.

Ingredients

  • 1 small carrot -grated

  • 1 cup paneer – grated

  • 1/3 cup peas – steamed and mashed

  • 1 or 2 green chilies – finely chopped

  • 1 tsp coriander leaves – finely chopped

  • 2 large potato – boiled and mashed

  • 2 tbsp all-purpose flour or corn flour or more

  • 1/2 tsp Chat masala

  • 1/2 tsp Garam masala

  • 2 cup oil
    For garnish cashews and raisins

  • Gravy:

  • 2 tsp poppy seeds – soak for ½ hour and then make a paste in a blender

  • 1 medium size onion-grated-

  • 2 medium sized tomatoes-grated

  • 1 tsp ginger paste

  • 1 green chili – finely chopped

  • 1/2 tsp cumin seed

  • 1 tsp Garam masala

  • 1 tsp red chili powder

  • 1 tsp turmeric

  • Salt – to taste

  • 1 tsp coriander powder

  • 1 tbsp oil

  • 1 cup water
    fresh cream

Directions

  • First take a large dish, and mix the paneer, all-purpose flour or corn flour, salt (to your taste) and garam masala. and keep side, then take another bowl and mix together the carrot, peas, coriander leaves, potatoes, salt (to your taste), chat masala and garam masala.
  •  Use your palm and stretch the paneer into flat discs, with a diameter of about an inch or two. Take an equal amount of the carrot mixture and make a round sized ball; it can be any shape or size, but I normally make golf ball shaped kofta. (Or just add everything in a bowl and make a kofta)
  • Make all of the koftas in the same manner. Keep aside. about 15 minutes. Take a small sized wide fry pan, fill it with oil, and put it on the stove. When there is smoke coming out of the oil, put 1 kofta in. If the kofta breaks, the oil is not ready, but it doesn’t break, continue to put koftas in. Fry the koftas until they are golden brown and keep turning them over once in a while. Keep them aside.
  • Gravy:
  • First, take a pan and put it on the stove. Pour the oil in and when smoke starts coming out, add the cumin seeds. When the cumin seeds start crackling, mix in the onions. Continue stirring for a minute on low heat.
  •  After that, add the ginger and garlic paste. Mix in the tomatoes, dry masala, red chili, turmeric, coriander powder, and salt. Lastly, add garam masala and fresh coriander leaves.
  • Keep at slow heat for about 2 minutes, and check often, because the gravy can easily get a little brown. If this happens, add ¼ cups of water.
  • Add 1 cup of water and the poppy seeds. Cover the pot with a lid until the gravy is boiling (should be about 1 minute). When the gravy is boiling, add the koftas and cover the lid for about 30 more seconds.
  • Now, turn off the gas, but leave the pot with the cover on the stove for 2-3 minutes. Your meal is now ready to eat with naan and rice!

Notes

  • Note: If you like thicker gravy, add 1/2 cup cream when you are adding the koftas.
  • After boil potatoes, mashed and keep in the Frizz. for 2 hours, use. or make koftas and keep in the frizz for about 2 hours or more. make crisp and not broken.
  • Need more recipes check out my cookbook link https://amzn.to/3PAH9s1. On amazon.