Paneer Kofta Recipe-Paneer Kofta Curry
Prep Time : 15 mins
Serves: 4
Recipe Category: Side Dish-Paneer
Recipe Cuisine: Indian-Punjabi
Author:Padhu Sankar
Ingredients needed
For the Paneer Kofta gravy
Onion paste – 3/4 cup
Ginger- 1 inch piece
Green chilli -1
Garlic – 3-4 cloves
Tomato Puree – 1 cup
Salt to taste
Cashew nuts -6-7
Spice Powder
Coriander Powder – 2 tsp
Chilli Powder – 3/4 tsp
Kitchen king masala or garam masala – 1 tsp
Turmeric Powder – 1/4 tsp
For the seasoning
Oil – 2 tbsp
Cumin seeds/jeera seeds – 1 tsp
Cinnamon – 1 inch piece
Cardamom – 1
Cloves – 2
For the Paneer kofta balls- Yields 6 paneer balls
Paneer – 1 cup grated
Cornflour -1/4 cup
Green chilli – 1 finely chopped
Ginger – 1/2 tsp grated
Coriander leaves – 2 tbsp finely chopped
Chilli powder – 1/2 tsp
Kitchen king masala – 1/2 tsp
Salt needed
Oil for deep frying koftas
For Garnishing
Coriander leaves -2 tbsp finely chopped
Crumbled paneer -1 tbsp
Preparation
Grind ginger, garlic and green chilli together coarsely.
Soak cashew nuts in hot water for 15 minutes and grind it to a smooth paste with little water.
Puree tomatoes and keep it aside. We need 1 cup of tomato puree.
Boil water, when water starts boiling, add peeled onions, switch off and keep it covered for 3-4 minutes. Drain the water completely and grind it to a smooth paste without adding water.
Keep all the ingredients ready to make your job easier and to prevent mess – Onion paste, ginger-garlic-green chilli paste, tomato paste, cashew nut paste and all the spice powder.
Method
Heat oil, add cumin seeds, when it splutters, add cinnamon, cardamom and cloves.
Then add the onion paste and saute nicely until it starts to brown. Add salt to speed up the process. Continuous stirring is necessary for the onions to brown evenly.
Then add the tomato puree and all the spice powder (mentioned under ingredients – spice powder) and salt needed. Cook the tomato puree well until it oozes out oil.
Then add the cashew nut paste and cook for another 3-4 minutes.
Add a cup of water, when it boils, simmer for 15 minutes. This is the paneer kofta gravy. Garnish it with finely chopped coriander leaves.
Preparation for the Paneer balls (Indian cottage cheese balls)
Grate paneer, add cornflour and the rest of the ingredients mentioned under “for the paneer kofta balls” except oil. Mix well to form a dough. You can adjust the spices and salt by tasting the paneer mixture.
Divide the paneer mixture equally and make smooth balls. If there are cracks, the balls will break while frying.
How to serve
You have to add paneer balls only at the time of serving.
Before serving, place paneer balls in a shallow dish, reheat gravy and pour it over the paneer balls.
Garnish with crumbled paneer and finely chopped coriander leaves.
Serve hot with rotis, parathas, naan or pulao. It tastes amazing.
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Very nice and delicious dish as always. Loved the way u cooked it. Pretty simple. Thank u for the share.
Sounds interesting madam! I will definitely try and let u know how it came out . Th q so much for a New recipe!
I always love your dishes and I do recommend people too !
Thanks for this wonderful recipe…. 🙂
Yummy
My son relished. Thank u fr yummy receipe
really nice i tried. i usually try your receipies.
Thank you
ramya
I tried it..It really came out well..delicious!!
What does it mean with "Cashew nuts -6-7" and "Cardamom – 1. Cloves – 2". 6-7 nuts and 1 cardmom? 2 clove leaves?
It just means the ingredients – 6-7 cashew nuts, one cardamom and two cloves.
Loved the recipe!