Paneer Kofta - Paneer Kofta Gravy - Paneer Kofta curry

Paneer Kofta curry is an Exotic Paneer Recipe for Paneer lovers. Soft Gold shaded deep fried paneer kofta's are served in rich creamy tomato Gravy.It is a Popular Punjabi North Indian Gravy.This can be served as a snack or as a side dish for chapathi,Roti,Naan,Phulka's, Fried Rice,Jeera Rice or Biriyani.As paneer is so soft, kofta's just melts in mouth. 

Paneer Kofta Gravy

 Prep Time : 15  min. 

Cook Time : 25  minutes.

Recipe Category:Sides

Recipe  cuisine:Punjabi

Serves  :   4 . 

Ingredients

For  kofta Gravy 

Onion - 2.

Tomato - 3.

Ginger garlic Paste - 1 tsp.

Cashews - 10.

Coriander powder - 1 tsp.

Cumin Powder - 1/2 tsp.

Chilli Powder - 1 tsp.

Garam Masala - 1/2 tsp.
turmeric Powder - 1/4 tsp.
kasthoori Methi - 1 tsp.

salt - As needed.

fennel seeds - 1/4 tsp.

Butter + oil - 2 tbsp  + 1 tsbp

 

For Paneer  Kofta

Paneer -  200 gms.

Onion - 1( Medium size).

Ginger - 1 inch (grated)

Garlic - 2 (grated)

Green chillies - 2.

Cashew nut Powder - 2 tbsp.

All Purpose flour /Maida - 2 tbsp.
coriander leaves - fistful.

salt - to taste.

oil - to fry.

Preparation

For Gravy

chop the onions,tomatoes finely. 

Prepare Ginger Garlic Paste.

For Kofta

Grate the Paneer. chop the onions  green chillies  & coriander leaves very finely.

Grate the Ginger & garlic.

Grind around 20 -  25 cashews to make a Powder.

Method

To make Gravy

• Heat a tsp of oil, add onions,cashews & Ginger Garlic Paste.Saute till onions turns Golden brown.

• Then add tomatoes Coriander powder,cumin Powder,turmeric powder,chilli Powder & salt.
• Saute till tomatoes turns Mushy.Then grind everything into a fine paste with little water.

• Heat the butter & oil in  a kadai. Add fennel seeds & saute.
•  when you get Good smell of fennel seeds add Ground paste, dilute it with needed water.
• When it starts boiling add Garam Masala & kasthoori Methi.Let it cook for few minutes till it gets gravy consistency. Now Gravy is Ready.

To Make Kofta's

• Take a Mixing bowl, add Grated Paneer,Ginger & Garlic, then add finely chopped Onion,Green chillies & coriander leaves then add all purpose flour & cashew nut flour  with need salt.Mix well.

• Divide the paneer mixture equally then  make soft & smooth balls. Don't give pressure while making balls. Make the balls smoothly & also make sure there is no cracks in ball.if any cracks in ball kofta's will break.

• Heat the oil, when it is hot. Reduce the flame to low. Add 2 or 3 paneer balls. fry in low flame. When it turns golden brown evenly on all sides, remove from kadai & place it in a kitchen towel or kitchen tissues to absorb excess oil.

•   Repeat the same process for remaining paneer mixuture.

 

Serving Method

Before Serving,reheat the gravy & pour  the Gravy in serving Dish. Then place Paneer balls on it.
if you drop Paneer balls early in the Gravy, balls become soggy. So it should be placed in gravy only at the time of serving. Garnish with finely chopped coriander leaves.


Notes

•  Adding All purpose flour gives nice binding to kofta's.
•  Adding cashew nut powder gives rich taste to Kofta's.
• Don't give pressure while making kofta's. Make the balls smoothly like we make the balls for Gulab jamoon. Else the balls may break while deep frying.
• After the oil is hot reduce the flame to low & deep fry the paneer balls, till it turns Golden. As paneer is so soft Gently fry the balls.
• while serving, pour the gravy on serving dish, then place kofta's, if you drops kofta's early, it becomes soggy.

Paneer Kofta's