Search

Search

Recipe finder

Recipe Finder
Follow us : Facebook Pinterest Twitter Google Plus
You are here: Home» Recipes» Paneer Kofta Recipe

Paneer Kofta

Soft koftas made of mashed paneer, potatoes, khoya, raisins, lots of spices and shallow fried. The gravy is thick and tangy with tomatoes, milk, hung curd and sugar to balance the acidity.

Paneer Kofta Paneer Kofta

Chef's Name

: Aditya Bal

Recipe Servings

: 4

Recipe Cook Time

: 45 minutes

Recipe Rating

:
star_red.pngstar_red.pngstar_red.pngstar_red.png
Add to CookBook
PinExt.png
print
comments

Ingredients

  • For the Kofta:

    100 gms grated paneer

    1 1/2 boiled potatoes, mashed

    50 gms khoya

    2 Tbsp ginger garlic paste

    1 1/2 tsp turmeric powder

    1 tsp red chili powder

    Handful of fresh coriander

    1/2 tsp cumin seeds

    1/2 tsp coriander seeds

    2-3 Tbsp mustard oil

    25g ms raisins, chopped

    50 gms flour

    Salt to taste.


    For the Gravy:


    3 Tbsp refined oil

    2 sticks of cinnamon

    6 green cardamoms

    2 brown cardamoms

    12 cloves

    2-3 bay leaves

    2 tsp cumin

    2 onions, chopped finely

    4 tsp ginger garlic paste

    1 tsp turmeric powder

    1 1/2 tsp red chili powder

    1 tsp coriander seeds, ground

    100 gms tomato puree

    100 gms fresh milk

    5 Tbsp hung curd

    1/2 tsp sugar

    Salt, to taste

Method

For the Kofta:

In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chili powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.

Mix well together and knead into a dough.

Make koftas (round bite sized balls) of the dough, dust with flour.

Keep in the fridge for fifteen minutes to let the koftas firm up.       


For the Gravy:

Heat the refined oil in a pan.

Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it  crackle.

Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chili powder and ground coriander seeds. Cook till the onions brown.

Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer.

Into the pan, add hung curd and sugar to balance the acidity.

Cover and let it cook for 10 - 15 mins.

In a different pan, shallow fry the koftas in refined oil.

Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins.

Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!

Watch: Discover the secret cuisine of Mathura with Aditya Bal.

Key Ingredients: Cottage Cheese, Potatoes, Khoya, Ginger, Garlic, Turmeric, Coriander Leaves, Cumin Seeds, Coriander Seeds, Mustard Oil, All Purpose Flour, Salt, Raisins, Cinnamon, Green Cardamom, Cloves, Bay Leaf, Cumin Seeds, Onion, Coriander Seeds


Comments
Advertisement
Advertisement

MORE FROM NDTV

MORE FROM WEB

Related

  • Paneer Mazedaar

    Paneer Mazedaar

    Feast lavishly while fasting! Curried cottage cheese with melon seeds, singhare ...
  • Paneer Pakoras

    Paneer Pakoras

    Paneer pieces dipped in gram flour, masalas and fried perfect. A perfect tea-tim ...
  • Pumpkin and Potato Vegetable

    Pumpkin and Potato Vegetable

    Diced pieces of pumpkin and potatoes cooked together, seasoned with cinnamon, ca ...
  • Mooli Wala Meat

    Mooli Wala Meat

    Aditya sets up his kitchen overlooking the hills of Sanasar and tosses up a fing ...
  • Dogri Chicken Masala

    Dogri Chicken Masala

    Aditya sets up his kitchen in a picturesque spot and cooks up some yummy Dogri c ...
Advertisement