Paneer Kofta in Tomato Water Chestnut Curry Recipe

 
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Paneer Kofta in Tomato Water Chestnut Curry
How to make Paneer Kofta in Tomato Water Chestnut Curry
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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

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

  • For koftas:
  • 1.Grate paneer in a muslin cloth and remove as much water as possible from them.
  • 2.Now add salt, garam masala, chopped ginger, mint and green coriander.
  • 3.Prepare stuffing with chestnuts, ginger, coriander & mint. You can also add dry fruits if you like.
  • 4.Make small dumplings of the mixture. Dust with tempura flour and coat with panko crumbs.
  • 5.Deep fry the koftas till nice golden color appears.
  • For gravy:
  • 1.Boil whole tomatoes with whole garam masala.
  • 2.After boiling, remove the masala and blend it.
  • 3.Strain the gravy. Return the gravy to pan. Simmer until thick.
  • 4.Add kasoori methi, butter, cream, salt, degi mirch powder and honey.
  • 5.Do not over boil after putting cream or it will split.
  • To serve:
  • 1.Pour gravy in the serving dish, and then put the koftas.

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