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Paneer Kofta Recipe
How to make Paneer Kofta
About Paneer Kofta Recipe: A north Indian delicacy, this paneer kofta recipe is not just any regular version of Paneer Kofta, but is stuffed with aromatic goodness of raisins and khoya along with various spices, deep fried and simmering hot in a creamy gravy. Prepare for a dinner party, special occasions or a usual family lunch, this quick and easy recipe can be cooked within an hour and stands for a sure shot delicious meal when you wish to try an interesting variation of Paneer.
- Total Cook Time 55 mins
- Prep Time 10 mins
- Cook Time 45 mins
- Recipe Servings4
- Medium
Ingredients of Paneer Kofta
- For the Kofta:
- 100 gram Paneer, grated
- 1 1/2 Potatoes (mashed), boiled
- 50 gram Khoya
- 2 tbsp Ginger garlic paste
- 1 1/2 tsp Turmeric powder
- 1 tsp Red chili powder
- Handful Fresh coriander
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander seeds
- 2-3 tbsp Mustard oil
- 25 gram Raisins, chopped
- 50 gram Flour
- to taste Salt
- For the Gravy:
- 3 tbsp Refined oil
- 2 sticks Cinnamon
- 6 Green cardamoms
- 2 Brown cardamoms
- 12 Cloves
- 2-3 Bay leaves
- 2 tsp Cumin
- 2 Onions, finely chopped
- 4 tsp Ginger garlic paste
- 1 tsp Turmeric powder
- 1 1/2 tsp Red chili powder
- 1 tsp Coriander seeds (ground)
- 100 gram Tomato puree
- 100 gram Fresh milk
- 5 tbsp Hung curd
- 1/2 tsp Sugar
- to taste Salt
How to Make Paneer Kofta
HideShow MediaPrepare Kofta:
1.
In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chili powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.
2.
Mix well together and knead into a dough.
3.
Make koftas (round bite sized balls) of the dough, dust with flour.
4.
Keep in the fridge for fifteen minutes to let the koftas firm up.
Prepare Gravy:
1.
Heat the refined oil in a pan.
2.
Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it crackle.
3.
Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chili powder and ground coriander seeds. Cook till the onions brown.
4.
Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer.
5.
Into the pan, add hung curd and sugar to balance the acidity.
6.
Cover and let it cook for 10 - 15 minutes.
7.
In a different pan, shallow fry the koftas in refined oil.
8.
Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins.
9.
Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!
Recipe Notes
Also read about more paneer recipes that you can try at home.