Paneer Kofta


Paneer kofta is yet another classic Punjabi dish where bite-sized cottage cheese and potato balls are simmered in a silky smooth gravy.

Recently I had posted the recipe for plantain kofta, in which I made koftas with plantain or raw banana. The paneer kofta recipe is similar to it in term of the gravy. This dish is prepared in two steps – first making the koftas and next making the gravy in which the koftas are soaked. The paneer kofta tastes exceptionally well just by themselves too. You may skip the gravy and serve the koftas as a snack as well.

 

 

Ingredients:

For the kofta:

Paneer – 200 grams, grated
Potatoes – 2-3, boiled and mashed
Ginger – 1 inch piece, grated
Red chilli powder – 1 tsp or as per taste
Garam masala – 1 tsp
Cornflour – 2 tbsp
Coriander leaves – a handful
Salt – to taste
Oil for deep frying
Cashew – a few, chopped

For the gravy:

Onion – 1 large, chopped
Ginger – ½ inch, grated
Garlic – 1 clove, grated
Tomato puree – ½ cup
Kashmiri red chilli powder – 2 tsp or to taste
Garam masala – 1 tsp
Butter/Ghee – 1 tbsp
Oil – 1 tbsp
Cashew – 10
Yogurt – 3 tbsp
Poppy seeds – 1 tbsp
Cumin powder – 1tsp
Coriander powder – 1 tbsp
Dried fenugreek leaf (kasuri methi) – 1 pinch
Coriander leaves for garnish
Salt to taste

Method:

To make the kofta:

  1. Combine all the kofta ingredients except oil and cashew. Mix well
  2. Take a small portion of the mix and flatten it. Place 2-3 cashew in the center and shape it into a small balls.
  3. Repeat the step until all the mixture is used up. Cover the koftas and keep in the refrigerator for 30 minutes
  4. Heat oil in a fry pan. Deep fry the koftas on medium heat until golden brown

To make the gravy:

  1. Soak cashew in water for 30 minutes
  2. Grind the poppy seeds into a fine powder in a coffee grinder. (Alternatively, if you have an Indian mixer, soak the poppy seeds for an hour and grind along with other ingredients in step 4)
  3. In a fry pan or kadai, heat oil and fry onion on medium heat until golden brown. Add ginger, garlic and saute for 1-2 minutes. Let it cool completely
  4. Grind the cooled onion, ginger, garlic mix along with cashew, poppy seeds, tomato puree, and yogurt into a smooth paste
  5. In the same fry pan, add ghee/butter. Add the ground mixture and bring it to boil
  6. Add kashmiri red chilli powder, cumin powder, coriander powder and salt. Mix well. Add some water if the mixture is too dry
  7. Reduce heat, cover and simmer until completely cooked and the oil separates
  8. Add 1-2 cups hot water and adjust consistency of the gravy
  9. Add the fried koftas and simmer for a minute
  10. Rub kasuri methi between your palm and add it in. Also add garam masala.  Mix well
  11. Garnish with coriander leaves
  12. Serve hot with rice / roti

 

Combine all the kofta ingredients together

Combine all the kofta ingredients together

 

Place cashew in center of the mixture

Place cashew in center of the mixture

 

Shape the koftas into small bite-sized balls

Shape the koftas into small bite-sized balls

 

Fry koftas in hot oil

Fry koftas in hot oil

 

Fry koftas until golden and crispy

Fry koftas until golden and crispy

 

Simmer the fried koftas in gravy

Simmer the fried koftas in gravy

 

 

 

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