Well i am an extremely moody person specially when it comes to cooking .tongue emoticon
There are times when i don’t even feel like stepping into the kitchen whereas some days pass inside kitchen only. Yesterday was one such day when day i was the biggest enthu cutlet in my kitchen. Made hell lot of things for dinner and now enjoying the lazy day o my couch. Among many good things prepared one was PANEER KOFTA. Fried paneer balls in a creamy makhni gravy served with naan or zeera rice is sheer bliss!
Paneer kofta falls in the same family of Malai kofta. The only difference between the two is that malai kofta is stuffed with fry fruits and cream, so when we cut the kofta , fresh cream/malai oozes out. Whereas paneer koftas are simple fried paneer balls bnded with potatoes and chopped nuts. It’s quick and an idel party menu. I personally like paneer a lot so i really don’t bother much how it’s being served. Unless until it’s paneer…everything is fine to me.
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
helping
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- 2 Onions - large finely chopped
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1/2 cup Cashew Almond and paste
- 1/2 cup Fresh cream
- 1 Tomato - large pureed
- 1.5 tbsp Coriander powder
- 1 tbsp chili powder Red
- 1/2 tsp Garam masala
- 1/2 cup Milk
- 2 Bay leaf
- 1 Cinnamon - stick
- Salt - as needed
- 4 - 5 tbsps Butter Oil/
- 2 tbsps coriander Fresh - chopped
- 2 tbsp paneer Grated
- 1 tsp Fresh cream
Ingredients
For Makhni Gravy/ Curry -
For Garnish -
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- How to make Paneer Koftas :
- In a large mixing bowl, add boiled potatoes, grated paneer , salt, chopped cashews, garam masala and mix to make a soft dough.
- Heat oil in a wok, meanwhile start shaping the koftas.
- Pinch can a lemon sized ball from the dough and roll between your palm to make a ball. You also shaped it cylindrical or sphere. Coat the kofta balls in cornflour and keep aside.
- As soon as the oil is hot, shaped koftas and fry till golden.
- Transfer them on a tissue paper to absorb excess oil and keep aside.
- To make curry :
- Heat oil/butter and add bay leaf, cinnamon stick.
- Now add finely chopped onion an saute till translucent.
- Add ginger garlic paste, stir and fry till golden in color.
- Now add pureed tomatoes along with red chili powder, coriander powder and garam masala powder. Mix everything nicely and fry for few minutes.
- Add in the cashew and almond paste along with some fresh cream and mix. Fry till oil starts leaving from sides.
- Now add some milk and water to make a thick gravy.
- Adjust salt as per your taste and bring the curry to a boil.
- Simmer the gas and allow the curry to cook for another few minutes.
- Drop in the fried koftas into the curry and turn off the gas.
- Garnish it with freshly chopped coriander, grated paneer and swirl of cream.
If you liked this rich and creamy Paneer kofta recipe, give a try at home and surprise your family with your cooking skills. Share your feedback with me in comments below. Thanks for stopping by!
Love : Shaheen