Paneer Kofta Recipe: Essentially, this is a rich, creamy, and spicy curry masala recipe served with stuffed paneer balls. It is frequently referred to as a vegetarian version of meat balls from popular Punjabi cuisine, and it may also be referred to as a malai kofta recipe. It is usually made for special occasions and served with roti, chapathi, and naan.
Paneer kofta curry, like any other traditional curry recipe, has a tomato and onion base with cashews and curd. However, the tender and soft deep-fried paneer kofta makes this curry recipe unique and irresistible.
The koftas are small round balls stuffed with either meat or a variety of vegetables. Typically, kofta or kofte are made with ground minced meat that is then fried until crisp. However, in India, koftas are typically vegetarian and made with vegetables or paneer. Paneer kofta, aloo kofta, lauki kofta, banana kofta, and even mixed vegetables kofta recipes are readily available. These fried koftas are typically sautéed and simmered in a thick creamy tomato and onion-based spicy curry / gravy.It’s typically served with tandoori roti and garlic naan.
Paneer Kofta Recipe
- 3 tsp oil
- 1 bay leaf / tej patta
- 1 inch cinnamon
- 2 pods cardamom / elachi
- 1 tsp jeera / cumin
- 1 onion (finely chopped)
- 2 cups tomato pulp
- 1 tsp ginger garlic paste
- 1/4 tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- 1/2 tsp coriander powder
- 1/4 tsp cumin powder
- 1 tsp salt
- 1 cup water
- 1/4 cup curd / yogurt
- 1/4 cup cashew paste
- 1 tsp kasuri methi / dry fenugreek leaves
- 1/4 tsp garam masala
kofta preparation recipe:
- To begin, combine 1 cup grated paneer and 1 cup boiled and mashed potato in a large mixing bowl.
- 1/4 cup besan, 1/2 teaspoon chilli powder, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala, 5 chopped cashews, and 1/4 teaspoon salt
- To make a smooth and soft dough, combine all of the ingredients thoroughly.
- Pinch a small ball of dough and shape it into a round ball with no cracks.
- Roll them in corn flour for a crisper outer layer.
- Deep fry in hot oil for 20 minutes or bake in a preheated oven at 180°C for 20 minutes.
- Fry on medium heat, stirring occasionally.
- Fry the kofta until golden and crisp.
- Drain and set aside the paneer koftas.
Curry making instructions:
- Heat 3 tsp oil in a large kadai and sauté 1 bay leaf, 1 inch cinnamon, 2 pods cardamom, and 1 tsp jeera.
- 1 onion should be sautéed. After that, saute 1 tsp ginger garlic paste until the raw smell goes away.
- Stir in the remaining 2 cup tomato pulp. To make tomato pulp, puree three large tomatoes into a smooth paste without adding any water.
- Cook, covered, for 15 minutes, or until the tomato pulp thickens.
- 1/4 teaspoon turmeric, 1 teaspoon chilli powder, 1/2 teaspoon coriander powder, 1/4 teaspoon cumin powder, and 1 teaspoon salt
- Sauté until the spices are well cooked and the oil has been released.
- 1 cup water and 1/4 cup whisked curd Stir until the curd is well combined without curdling.
- Add 1/4 cup cashew paste and mix well, adjusting consistency as needed. To make cashew paste, soak 10 cashews in /14 cup warm milk for 15 minutes before blending into a smooth paste.
- Now add the paneer kofta that has been prepared.
- Cover and cook for 8 minutes, or until the kofta absorbs the curry.
- 1/4 teaspoon garam masala and 1 teaspoon crushed kasuri methi thoroughly mix
- Serve paneer kofta curry with jeera rice, roti, or naan.
- To begin with, adding cashew pieces to kofta gives it a crunchy bite.
- To make a rich and creamy malai kofta recipe, combine cream and cashew paste.
- Additionally, cook the tomato pulp thoroughly, or the curry will taste raw.
- Finally, paneer kofta curry is delicious when it is slightly creamy and less spicy.
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