Story ProgressBack to home

Paneer Kofta in Tomato Water Chestnut Curry Recipe

Paneer Kofta in Tomato Water Chestnut Curry
How to make Paneer Kofta in Tomato Water Chestnut Curry

Grated paneer koftas with stuffing of spices and water chestnut dipped in gravy of tomato, cream, butter and spices.

  • Total Cook Time 16 mins
  • Prep Time 15 mins
  • Cook Time 01 mins
  • Recipe Servings4
  • Medium

Ingredients of Paneer Kofta in Tomato Water Chestnut Curry

  • For kofta:
  • 1 cup paneer, grated
  • Salt to taste
  • 1/2 tsp garam masala powder
  • 2 tsp ginger, chopped
  • 2 tsp mint, chopped
  • 4 tsp green coriander, chopped
  • 4 1/2 Tbsp water chestnut, peeled
  • 250 gm (or 1 packet) bread crumbs (We used panko bread crumbs, usually used in Japanese cuisine. You can find it at leading food stores)
  • 1 cup tempura flour batter, or any homemade batter
  • 500 ml oil (for frying)
  • For gravy:
  • 10 medium-sized tomatoes
  • 1 tsp whole garam masala
  • 1 tsp kasoori methi
  • 4 1/2 Tbsp butter
  • 4 1/2 Tbsp cream
  • Salt to taste
  • 1 tsp degi mirch powder
  • 1 tsp honey

How to Make Paneer Kofta in Tomato Water Chestnut Curry

HideShow Media

For koftas:

Grate paneer in a muslin cloth and remove as much water as possible from them.
Now add salt, garam masala, chopped ginger, mint and green coriander.
Prepare stuffing with chestnuts, ginger, coriander & mint. You can also add dry fruits if you like.
Make small dumplings of the mixture. Dust with tempura flour and coat with panko crumbs.
Deep fry the koftas till nice golden color appears.

For gravy:

Boil whole tomatoes with whole garam masala.
After boiling, remove the masala and blend it.
Strain the gravy. Return the gravy to pan. Simmer until thick.
Add kasoori methi, butter, cream, salt, degi mirch powder and honey.
Do not over boil after putting cream or it will split.

To serve:

Pour gravy in the serving dish, and then put the koftas.
Dark / Light mode