Aloo Paneer Kofta Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • For koftas:
  • 3 medium sized potatoes, boiled mashed
  • Paneer from 3-4 cups of milk
  • 2-3 - green chillies, chopped fine
  • 1/2 tsp - cumin seeds, crushed
  • 1/2 tsp - garam masala
  • 1/2 tsp - lemon Juice
  • salt to taste
  • 1 tsp - fresh coriander, chopped fine
  • 1 tbsp - cornstarch
  • 1/4 cup - bread crumbs
  • oil for shallow fry
  • For gravy:
  • 3 medium sized - potatoes
  • 2 - green chillies, chopped fine
  • 1/2 tsp - crushed cumin seeds
  • 1 - tomato
  • 1 - onion
  • 3-4 cloves - garlic
  • 1-inch - piece ginger
  • 2 cups - curd
  • 6-7 - cashews, broken
  • 1 tsp - red chilli powder
  • 1/2 tsp. - coriander (dhania) seeds
  • 1/4 tsp. - turmeric powder
  • 1-inch - cinnamon
  • 2-3 - cloves
  • 1 tsp - fennel
  • salt to taste
  • 1 cup - light cream

How to Make Aloo Paneer Kofta Curry

  • For kofta:
  • Boil the potatoes well and mash them while they are hot.
  • Then when they are still warm, add the paneer and all the other ingredients except bread crumbs and knead well.
  • Finally add bread crumbs and just mix with the potato-paneer dough.
  • Make patties of this mixture and shallow fry.
  • For gravy:
  • Grind the onion and tomato with 2 cups of curd.
  • Grind the dry spices and cashews together.
  • Grind the ginger and garlic together.
  • Heat some oil to saute and add 1/2 tsp mustard seeds.
  • Once it splutters, add the dry masala.
  • Saute for a few seconds, add the ginger-garlic paste.
  • Saute for a minute. Add the onion-tomato mixture.
  • Saute till the gravy is cooked and the oil separates.
  • Add enough water for the gravy and let it simmer for a while.
  • Cool the gravy and then add the light cream.
  • Pour it gently on the kofta laid in a shallow dish and garnish with paneer crumbles and cilantro.

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