Time and servings
Time and servings
Ingredients
for kofta:
- 1 cup paneer / cottage cheese (grated)
- 1 cup potato (boiled & mashed)
- ¼ cup besan / gram flour
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 5 cashew / kaju (chopped)
- ¼ tsp turmeric / haldi
- ½ tsp garam masala
- 3 tbsp corn flour (to roll)
- ¼ tsp salt
- oil for deep frying
for curry:
- 3 tsp oil
- 1 bay leaf / tej patta
- 1 inch cinnamon
- 2 pods cardamom / elachi
- 1 tsp jeera / cumin
- 1 onion (finely chopped)
- 2 cup tomato pulp
- 1 tsp ginger garlic paste
- ¼ tsp turmeric / haldi
- 1 tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- 1 tsp salt
- 1 cup water
- ¼ cup curd / yogurt
- ¼ cup cashew paste
- 1 tsp kasuri methi / dry fenugreek leaves
- ¼ tsp garam masala
Instructions
- firstly, mix all the ingredients to make small round kofta.
- roll them in corn flour for extra crisp out covering.
- deep fry in hot oil or bake in preheated oven at 180 degree celsius for 20 minutes.
- stir occasionally, and fry on medium flame.
- fry till the kofta turn golden and crisp.
- drain off the paneer koftas and and in tomato onion based curry.
- cover and simmer for 8 minutes or till the kofta absorbs curry.
- additionally, add ¼ tsp garam masala and 1 tsp crushed kasuri methi. stir well.
- finally, serve paneer kofta curry with jeera rice , roti or naan.
Kofta preparation recipe
1
firstly, in a large mixing bowl take 1 cup grated paneer and 1 cup boiled & mashed potato.
2
also add ¼ cup besan, ½ tsp chilli powder, ¼ tsp turmeric, ½ tsp garam masala, 5 chopped cashew and ¼ tsp salt.
3
combine well to form a smooth and soft dough.
4
pinch a small ball sized dough and prepare a round ball without any cracks.
5
roll them in corn flour for extra crisp outer covering.
6
deep fry in hot oil or bake in preheated oven at 180 degree celsius for 20 minutes.
7
stir occasionally, and fry on medium flame.
8
fry till the kofta turn golden and crisp.
9
drain off the paneer koftas and keep aside.
Curry preparation recipe
1
now in a large kadai heat 3 tsp oil and saute 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 1 tsp jeera.
2
add in 1 onion and saute well. followed by saute 1 tsp ginger garlic paste till the raw smell disappears.
3
further add 2 cup tomato pulp and stir well. to prepare tomato pulp, blend 3 large tomatoes to smooth paste without adding any water.
4
cover and cook for 15 minutes or till tomato pulp thickens.
5
now add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt.
6
saute till the spices gets cooked well and oil is released.
7
now add 1 cup water and ¼ cup whisked curd. stir well till the curd combines well without curdling.
8
further add ¼ cup cashew paste and mix well adjusting consistency. to prepare cashew paste soak 10 cashew in ¼ cup warm milk for 15 minutes and blend to smooth paste.
9
now add in prepared paneer kofta.
10
cover and simmer for 8 minutes or till the kofta absorbs curry.
11
additionally, add ¼ tsp garam masala and 1 tsp crushed kasuri methi. stir well.
12
finally, serve paneer kofta curry with jeera rice , roti or naan.
Video
Notes
- firstly, adding cashew pieces in kofta gives a crunchy bite to kofta.
- also add cream along with cashew paste to prepare rich and creamy malai kofta recipe.
- additionally, cook the tomato pulp well, else the curry taste raw.
- finally, paneer kofta curry taste great when prepared slightly creamy and less spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/paneer-kofta-recipe-paneer-kofta-curry/