Paneer kofta curry – Paneer balls cooked in onion tomato gravy. It is a rich dish with cashews and cream. Paneer along with boiled potato is made into balls that are deep-fried and added to the gravy. This curry is a perfect combo for pulao, jeera rice, naan, chapati, and paratha. I prepared it along with plain pulao.
Also, check the other paneer recipes, Butter chicken, Butter egg masala.
Let’s see how to cook paneer kofta curry.
Preparation Time :
Cooking Time :
Serves : 3- 4
INGREDIENTS REQUIRED
For making Kofta
Paneer – 200g(grated)
Potato – 1 cup(boiled)
Red chilli powder – 1 tsp
Garam masala powder – 1/2 tsp
salt – 1/2 tsp
Maida – 1.5 tbsp
Oil for frying
For making Paste
Oil – 1 tbsp
Cinnamon – 2-inch piece
Cloves – 4
Cardamom – 3
Onion – 2 (medium size)
Tomato – 3 ( medium size)
Ginger – 1.5-inch piece
garlic – 10 (small pods)
Cashews – 15 nos
For Making Gravy
Butter – 3 tbsp
Kashmiri red chilli powder – 2 tsp
Coriander powder – 1/2 tsp
Garam masala powder – 1 tsp
Salt to taste
Sugar – 1 tsp
Kasuri methi/ Dried Fenugreek leaves – 1 tbsp
Cream – 3 tbsp
METHOD
1.Grate paneer and keep it in a mixing bowl. Boil potatoes (I used 2 small size potatoes). Mash them well and add them into the bowl. Add salt, chilli powder, garam masala, maida and mix well, knead it well. Make balls out of it. Heat oil in a pan. When the oil is hot, dust the balls with maida a little and deep fry them to golden. Then remove it from oil and put them on a plate lined with tissue paper.
2. Heat 1 tbsp of oil in a pan. To it add cinnamon, cloves and cardamom. Let them splutter. Add onions, tomatoes, cashews, ginger and garlic. Cook until they get soft and the raw smell goes off. then switch off the flame. Allow it to cool down. Then add it to a blender and grind it into a smooth paste.
3. In the same pan add butter. Let the butter meltdown. Add the ground paste to it. Cook for 3 minutes in medium flame. Then add red chilli powder, coriander powder, garam masala powder and mix well. Add 1 cup of water, allow it to cook for 5 minutes. Add the koftas, crushed kauri methi to it. gently mix it up. Cook for 2 more minutes in low flame. Then switch off the flame. Add cream to it.
Serve with Pulao Rice, Naan or Paratha.
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