Paneer Kofta Curry is a popular lipsmacking recipe where deep fried balls made of potato and paneer is served on the bed of tomato onion gravy and is enjoyed with roti, naan, paratha, or rice.
The kofta made with potato and paneer can be enjoyed as a evening snack with evening tea or coffee. They can be served as a starter to your guests with coriander chutney or ketchup.
Some people prefer to stuff the kofta while rolling with finely chopped cashew nut and raisins. However I prefer making it plain. You can enhance the flavor of kofta by addition of extra spices, garam masala, chat masala, ginger garlic paste.
Prepare the kofta and gravy in advance but do not cook them together. Otherwise the kofta will absorb all the curry and will become soft and mushy. Just before serving heat the gravy and add all the kofta and serve immediately or serve the gravy on the serving dish and arrange the kofta on it and serve.
To make kofta more healthier cook them in a paniyaram pan or appe pan with less oil.
I had not added any green chili as we prefer less spicy food in the gravy. However you can add green chili paste and adjust red chili powder as per your taste. Adding 1/2 tsp of kitchen king masala to the gravy enhances its taste.
Friends do try this recipe for your loved ones and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse..
Paneer Kofta Curry
- frying pan
- mixing bowl
- heavy bottom pan
- mixer grinder
- slotted spoon
Grind to paste
- In a bowl add boiled and mashed potatoes, grated paneer, cornflour, coriander, red chili powder and salt.
- Mix well everything.
- Take a small portion of the prepared dough and shape into a smooth ball between your palms greased with oil. Make all kofta in the similar way. Place the kofta on a greased plate in order to prevent from sticking.
- Now place the kofta in the cornflour placed in a flat dish.
- Roll the kofta evenly in the cornflour and place in another dish.
- Roll the remaining koftas. Makes around 25 kofta of lemon size. Refrigerate the kofta for 20 minutes.
- Heat oil in a pan. When the oil is heated well, slide kofta into the oil one by one. Put the heat to medium. Remember to put one kofta and let it cook for 10 seconds and then put another kofta. This will prevent kofta sticking each other while frying and hence they will not break.
- Fry till golden brown on medium heat stirring gently.
- Deep fry all the kofta and keep them aside. The deep fried can be enjoyed alone as a snack with tea or coffee or with coriander chutney or ketchup.
Grind to paste
- Heat oil in a pan. When the oil is heated add cloves, cardamom and cinnamon stick.
- Add chopped ginger, garlic, onions and cashew nuts. Mix well.
- Add chopped tomatoes and mix well.
- Add salt and mix well .
- Cook till everything softens on medium heat stirring in between.
- Now stir continuously and cook on high heat till the water evaporates.
- Cool the mixture and then grind into a smooth paste in a mixer grinder. The onion tomato paste is ready for the gravy
- Now heat oil in a heavy bottom pan. Add cardamom, cinnamon stick, cloves, bay leaf, dry red chili and cumin seeds. Saute for half minute. Then add ginger garlic paste and saute on medium heat till the raw smell of ginger and garlic goes away. (I did not take the pic after adding ginger garlic paste).
- Add the prepared onion tomato paste and mix well on medium heat. Cook for 4-5 minutes on medium heat stirring continuously.
- Add spices – turmeric powder, red chili powder, coriander cumin powder, garam maasala and mix well. Saute for another 3-4 minutes till spices are nicely absorbed.
- Add kasuri methi and salt and mix well.
- Cook for a minute.
- Add water. Cover and simmer for 7-8 minutes.
- Add milk powder and mix well.
- Add sugar if needed and mix well and simmer for another 5 minutes. The gravy is ready. (I have not clicked the final pic after mixing the sugar).
- Now while serving heat the gravy. Pour the gravy on the serving dish and arrange kofta on it. Garnish with coriander and serve the paneer kofta curry is ready with hot roti, naan, paratha and rice.