paneer kofta recipe

stuffed paneer kofta masala recipe. basically, a rich, creamy and spicy curry masala recipe served with stuffed paneer balls. it is often referred to as a vegetarian version of meatballs which hails from the popular Punjabi cuisine and may also be referred to as the malai kofta recipe. it is generally prepared on special occasions and is mainly served with roti, chapati, and naan.

paneer kofta recipe

 

INGREDIENTS-

for kofta:

• ▢1 cup paneer,cottage,cheese(grated)
• ▢1 cup potato (boiled & mashed)
• ▢¼ cup besan/gram flour
• ▢½ tsp Kashmiri red chili 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 of cardamom / elachi
• ▢1 tsp jeera/cumin
• ▢1 onion (finely chopped)
• ▢2 cups tomato pulp
• ▢1 tsp ginger garlic paste
• ▢¼ tsp turmeric / Haldi
• ▢1 tsp Kashmiri red chili 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
• First, mix all the ingredients to make a 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 degrees Celsius for 20 minutes.
• stir occasionally, and fry on medium flame.
• fry till the kofta turns golden and crisp.
• drain off the paneer koftas and in tomato onion-based curry.
• cover and simmer for 8 minutes or till the kofta absorb 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;

firstly, in a large mixing bowl take 1 cup of grated  paneer  and 1 cup boiled & mashed potato.

also add ¼ cup besan, ½ tsp chilli powder, ¼ tsp turmeric, ½ tsp   garam masala, 5 chopped cashew and ¼ tsp salt.

combine well to form a smooth and soft dough.

pinch a small ball-sized dough and prepare a round ball without any cracks.

roll them in corn flour for an extra crisp outer covering.

deep fry in hot oil or bake in preheated oven at 180 degrees Celsius for 20 minutes. deep fry in hot oil or bake in preheated oven at 180 degrees Celsius for 20 minutes.

stir occasionally, and fry on medium flame.

fry till the kofta turns golden and crisp.

drain off the paneer koftas and keep them 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 sauteing 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 chili powder, ½ tsp coriander powder, ¼ tsp cumin powder, and 1 tsp salt.
6. saute till the spices get 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 cashews 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 absorb curry.
11. 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