By: Payal
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Soft paneer koftas simmered in a rich, mildly spiced gravy make this dish a perfect choice for special meals. Paneer kofta curry pairs beautifully with naan, roti or jeera rice.
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200 g paneer, grated
2 tbsp cornflour
1 small onion, finely chopped
1 green chilli, finely chopped
Salt to taste
Oil for shallow frying
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2 medium onions, finely ground
2 tomatoes, pureed
1 tbsp ginger-garlic paste
½ tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
½ tsp garam masala
2 tbsp fresh cream
2 tbsp oil
Water as needed
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In a bowl, mix grated paneer, cornflour, chopped onion, green chilli and salt until it forms a soft, manageable dough.
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Shape the mixture into small round koftas and shallow fry them in hot oil until golden on all sides, then keep aside.
Heat oil in a pan and sauté the ground onion paste on a medium flame until it turns light golden and aromatic.
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Add ginger-garlic paste and cook briefly, then stir in tomato puree and cook until the oil begins to separate.
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Mix in turmeric, red chilli powder and coriander powder, cooking the masala for a minute to release the flavours.
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Add water to adjust the consistency, simmer the gravy gently, and finish with fresh cream and garam masala.
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Just before serving, gently add the koftas to the curry, simmer for a minute, and switch off to keep them soft.
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