Website of the Year India 2016



Special Paneer Kofta Curry Recipe

Special Paneer Kofta Curry is a popular Indian Side dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Side dish Recipe
Cuisine :
Indian Recipe
Technique :
Braise Recipe
Difficulty :
Hard
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • For the koftas:
  • 3 - Medium size Potatoes
  • 1 cup - Finely chopped/ grated Paneer
  • 2 - Bread slices, edges off
  • 1/2 cup - Crushed mixed dry fruits - cashews, Almonds and Raisins
  • Salt to taste
  • 1 tbsp - Sugar
  • 2 - Chopped Green chillies
  • 1/2 tsp - Cumin powder
  • 1/2 tsp - Pepper powder
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Cardamom powder
  • Oil to deep fry dumplings
  • For the gravy:
  • 1 - Medium onion, grated
  • 2 cups - Tomato puree/paste
  • 1 tbsp - Garam Masala
  • 1 tbsp - Whole Garam Masala
  • Cardamoms- 2 -3
  • Cinnamon- 1 small piece
  • Cumin - 1 tsp
  • Pepper powder- 1 tsp
  • Dried red chillies- 2-3
  • 1 tsp - Red Chilli powder
  • 1/2 cup - Cream
  • 2 - Green chillies chopped
  • 1/4 cup - Cashewnut powder
  • 1 tbsp - Garlic Ginger paste
  • 1/4 cup - Grated Paneer
  • 2 tbsp - Cooking oil
  • salt to taste
  • 1 tbsp - Sugar
  • How to Make Special Paneer Kofta Curry:

    1. For the kofta filling:
    2. Mix half cup grated paneer, nuts, raisins, green chillies, cardamom powder, pepper powder, cumin powder, sugar and salt.
    3. Add a little water and make 8 equal sized balls of this mixture.
    4. To make the koftas.
    5. Boil, peel and mash the potatoes.
    6. Add 1/2 cup paneer, bread and salt and blend this into a smooth dough.
    7. Make 8 parts of this dough.
    8. Now take each part in your palm, flatten it, place the filling in it
    9. Wrap the outer filling well to form a stuffed dumpling.
    10. Heat oil in a deep pan and deep-fry koftas on medium heat until brown.
    11. Drain and set aside.
    12. For the gravy:
    13. Heat oil in a saucepan add garam masala, let it crackle and then add the onions.
    14. Add the garlic-ginger paste and chopped green chillies and fry for 2 mins.
    15. Now add the tomato puree and fry well.
    16. Add the powder spices, sugar and salt to it.
    17. Now add the grated paneer and cashew powder with a little water and let it boil.
    18. Simmer for 6 mins and add the cream, 2 tbsp at a time, while stirring continuously.
    19. Add sugar and simmer for 2-3 mins till it thickens.
    20. Immerse koftas in the gravy and immediately take it off the stove
    21. Serve hot.





     

    Bawarchi of the Week

    Apoorv Bhatt

    Apoorv Bhatt

    With over sixteen years of experience in luxury hotel brands, Apoorv Bhatt is currently working as Corporate Chef with Berggruen Hotels.

    know more
  • Chicken momo

    Chicken momo

    Non-Vegetarian

  • Coriander Chicken (Dhania Chicken)
  • Handi Mutton

    Handi Mutton

    Non-Vegetarian