Paneer Kofta is a rich, delectable North Indian dish featuring dumplings made of paneer (Indian cottage cheese), potatoes, and spices, simmered in a creamy tomato-based gravy.
Paneer Kofta Recipe
Paneer Kofta is a luscious and indulgent Indian dish known for its deep-fried paneer (Indian cottage cheese) balls served in a rich and creamy tomato-based gravy. This vegetarian delight is a favorite in Indian cuisine, celebrated for its decadent flavors and delightful textures.
Ingredients
For the Koftas:
- 200 g Paneer grated
- 2 medium Potatoes medium, boiled and mashed
- 2 tablespoons Cornflour
- 1 teaspoon Garam Masala
- 1/2 teaspoon Red Chili Powder
- to taste Salt
- Oil for deep frying
For the Gravy:
- 2 medium Onions finely chopped
- 3 medium Tomatoes pureed
- 1 tablespoon Ginger-Garlic Paste
- 2 Green Chilies chopped
- 10 Cashews soaked and made into a paste
- 1/2 cup Cream
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Coriander Powder
- 1 teaspoon Garam Masala
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon (optional) Sugar(optional)
- to taste Salt
- 2 tablespoons Oil
- Water as required
- Fresh Cilantro (Coriander Leaves) for garnish
Instructions
Prepare the Koftas:
- In a bowl, mix grated paneer, mashed potatoes, cornflour, garam masala, red chili powder, and salt to form a smooth dough.
- Divide into small lemon-sized balls and shape them into round koftas.
- Heat oil in a deep pan and deep fry the koftas until golden brown. Drain on paper towels and set aside.
Make the Gravy:
- Heat oil in a pan, add cumin seeds and let them sizzle.
- Add the chopped onions and cook until they turn golden brown.
- Stir in the ginger-garlic paste and green chilies, sautéing until the raw smell disappears.
- Pour in the tomato puree and cook until the oil begins to separate.
- Add turmeric, coriander powder, and salt. Cook the masala on medium heat for a few minutes.
Blend the Gravy:
- Add the cashew paste to the pan and cook for another 5 minutes.
- For a smoother gravy, allow the mixture to cool slightly and then blend to a fine consistency.
Simmer the Gravy:
- Return the blended gravy to the pan, add water for desired consistency, and bring it to a boil.
- Reduce the heat and add cream, garam masala, and kasuri methi. Simmer the gravy for 5-10 minutes.
- Taste and adjust the seasoning. Add sugar if the gravy is too tangy.
Add the Koftas:
- Just before serving, place the fried koftas in the gravy and heat through gently for a couple of minutes. Do not overcook, as the koftas can disintegrate.
Garnish and Serve:
- Garnish with fresh cilantro and serve hot with naan, roti, or rice.
Tips and Information
Conclusion:
Paneer Kofta is a delectable Indian dish that showcases the rich and creamy flavors of paneer combined with a sumptuous tomato-based gravy. Its melt-in-the-mouth kofta balls and silky gravy make it a favorite among both vegetarians and non-vegetarians. Whether enjoyed at home or in an Indian restaurant, Paneer Kofta continues to be a beloved dish that captivates the hearts and taste buds of food enthusiasts worldwide.Tips and Overview
- Paneer: Use fresh paneer for the best flavor and texture.
- Kofta Binding: If the mixture is too wet, add a bit more cornflour to help bind the koftas.
- Frying Koftas: Fry on medium heat to ensure they cook evenly and don’t burn.
- Serving: Add koftas to the gravy just before serving to maintain their texture.
- Gravy Consistency: Adjust the amount of water or cream to achieve your preferred gravy thickness.
- Garnishing: Fresh herbs like cilantro add a burst of color and freshness.