PANEER KOFTA CURRY/PANEER KE KOFTE/पनीर कोफ्ता करी
The yummiest paneer kofta curry is an exotic dish to be enjoyed in the main course. Basically, koftas are deep-fried balls prepared with veggies or meats. These koftas are added to the curries to make a complete dish. Originally kofta or kafta belongs to the Middle Eastern cuisine and was introduced to us during the Mughal era. Since then these kofta dishes are a part of our cuisine and we relish both of its vegetarian or non-vegetarian versions
There are two parts of this paneer kofta curry. One is to prepare the deep-fried paneer balls by adding potatoes, spices, some aromatics and a few binding agents. The other part is to prepare the onion-tomato based gravy. The soft and melt in mouth paneer balls are dunked into the flavoursome curry. The curry is thick and rich as a few cashew nuts have been added while making. Let’s enjoy making this yummy paneer kofta curry!
Prepare time – 30 min
Cook time – 30 min
Course – Main
Cuisine – Indian
Serves – 4
Author – Bharti Dhawan
INGREDIENTS REQUIRED FOR PANEER BALLS/KOFTA
• Paneer/Cottage cheese – 200 gms(grated)
• Boiled aloo/potato – 2 nos( grated)
• Corn flour – 2 tbsp
• Plain corn flakes(ground to powder)- 1 tbsp
• Very finely chopped onions – 1 tbsp
• Very finely chopped ginger – 1 tsp
• Very finely chopped coriander and green chillies – to taste
• Salt – 1 tsp/to taste
• Red chilly powder – 1 tap
• Roasted cumin/jeera powder – 1 tap
• Sufficient oil for deep frying
INGREDIENTS REQUIRED FOR KOFTA CURRY
• Onions – 2 large (Coarsely chopped)
• Tomatoes – 2 large (coarsely chopped)
• Ginger – 1-inch piece
• Garlic pods – 4-5
• Green chillies – 1 no
• Salt – 1 tsp or to taste
• Red chilly powder – 1 tsp
• Haldi/turmeric powder – 1 tsp
• Roasted cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Sugar – 1 tap
• Kaju tukda/broken cashew nuts – 10-15
• Fresh cream or malai(milk fat) – 1 tbsp + 1 tsp for garnish
• Cooking oil – 1 tbsp
• Water – 2 cups
• Coriander leaves for garnish
METHOD FOR PANEER KOFTA
1- Take a mixing bowl and add grated aloo and paneer
2- Add all the ingredients written under ‘INGREDIENTS FOR PANEER BALLS’ and combine so well with hands
3- Make lemon sized balls and refrigerate for 15 minutes to set
4- Whilst, heat oil in a kadahi to medium-high. Add the paneer balls and deep fry until golden brown. Keep aside to use later
METHOD FOR PANEER KOFTA CURRY
1- Take a saucepan or a kadahi and add oil. Add onions, cashew nuts, green chilly, ginger and garlic. Fry them to light brown
2- Add salt and other powdered spices. Cook for a minute
3 – Add chopped tomatoes and cook the masala. Add sugar at this stage(sugar balances the acidity of tomatoes)
4- Cook the masala for a minute and switch off the gas. Allow to cool a little and blend to the fine puree (add little water to ease the blending)
5- Transfer the puree to the pan again. Add fresh cream or beaten malai now and stir to mix
6- Add 2 cups water. Allow the curry to boil for 3-4 minutes. Switch off the flame
7- When the curry cools down a little, add paneer koftas. Avoid stirring to prevent from breaking
8- Cover the curry with a lid so that paneer balls absorb the flavours. Add fresh cream as a garnish
9- Serve the yummiest PANEER KOFTA CURRY with roti, parantha or jeera rice
NOTES
*If the cornflakes are not available to you, increase the quantity of cornflour to the dough for binding
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KATHAL KE KOFTE (JACKFRUIT KOFTA CURRY)
KACHCHE KELE KE KOFTE(RAW BANANA KOFTA)
