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paneer-kofta

Soft & Luscious: Paneer Kofta Done Just Right

These delicious paneer koftas doused in a creamy tomato gravy are sure to make your regular meal interesting.

Serves: 2

Prep Time: 15 minutes

Cook Time: 35 minutes

The Elements:

For Kofta

200 grams paneer (cottage cheese), grated

2 medium potatoes, boiled, peeled and grated

1 green chilli, finely chopped

½ teaspoon grated ginger

½ teaspoon lemon juice

2 tablespoons coriander leaves, finely chopped

½ teaspoon cumin powder

1 ½ tablespoon corn flour

6-8 cashew nuts, chopped

Salt to taste

Oil

For Gravy

2 tablespoon cashew nuts, soaked in water for 20 minutes

2 tablespoons oil

½ teaspoon cumin seeds

2 cloves

½ inch piece cinnamon stick

1 teaspoon garlic, crushed

1 teaspoon ginger, crushed

1 green chilli, finely chopped

1 medium onion, finely chopped

3 medium tomatoes/tomato puree

¼ teaspoon turmeric powder

½ teaspoon red chilli powder

1 ½ teaspoon coriander powder

½ teaspoon garam masala powder

½ teaspoon sugar

Salt to taste

½ teaspoon dried fenugreek leaves

¾ cup water

Formula:

For The Kofta

In a bowl mix together the paneer, potatoes, corn flour, green chilli, ginger, lemon juice, coriander leaves, cumin powder and salt until you are left with a smooth mixture.

Divide the mixture into 6 – 8 equal portions and shape a round ball out of each of the portions.

Flatten the centre part of the kofta, and add 2 – 3 pieces of cashew nuts, and wrap then back in from all sides so it goes back to its original shape. You can skip this step if you don’t want to stuff it with cashew nuts

Heat oil in a pan and place 3 – 4 koftas at a time to deep fry on medium heat. This should take a few minutes.

Remove them when they turn a golden brown and are crisp. Put them on a plate lined with paper napkins to blot excess oil.

#EatExtra: Grease your palms with a little bit of oil before beginning to shape out the koftas.

For The Gravy

In a blender place the soaked cashew nuts with about 2 tablespoons of water, grind until you have a paste. Set this aside.

Heat oil in a pan and add the cumin seeds. Once they begin to splutter add the cloves and cinnamon stick.

After a few seconds add the crushed garlic and ginger, sauté for 10-20 seconds.

Add the chopped green chilli and onion, stir for about 2-3 minutes until the onion takes to a light brown colour. Now, add in the tomato puree and mix everything well.

Add in the cashew nut paste that you had set aside along with the turmeric, red chilli, coriander and garam masala powder as well as the sugar and salt. Mix everything well.

For the final touch, add the dried fenugreek leaves with ½ a cup of water. Let this gravy cook for about 4 – 5 minutes till everything really infuses together.

Now add in the koftas and mix well before turning off the heat. Garnish your dish with bits of grated paneer and basil leaves. Serve hot with butter naan or warm rice.

Photo Courtesy Of: Madishetty Manasa