Try this succulent, mildly spiced curry with hot phulkas, naan, tandoori roti or steamed rices. Paneer Kofta Curry is a melt-in-the-mouth recipe, with the use of Indian spices making it aromatic and exotic. A no-fail dish for any party or get-together. Looks as good as it tastes!
Paneer Kofta Curry
- Prep Time
- Cook Time
- For 4 people
- Difficulty Level Moderate
- (3.9 /5)
- 7 ratings
- For the Koftas :
- 1 cup paneer
- 1 cup boiled and mashed potato
- 2-3 green chillies finely chopped
- 1/2 tsp finely grated ginger
- 2 tbsp cornflour
- For the Curry :
- 1 tejpatta
- 1 piece of dalchini / cinnamon
- 2-3 laung/ cloves
- 2-3 black peppers
- 1/2 tsp jeera
- 1 tsp ginger-garlic paste
- 2 medium finely chopped onions
- 2 tomatoes finely chopped
- 1/2 cup cashewnuts
- 1 tsp red chilli powder
- 2 tsp dhania-jeera powder
- 1/2 tsp haldi / turmeric powder
- 1/2 tsp garam masala powder
- 1 tbsp oil
- Oil for frying koftas
- 1 tbsp malai / cream
- For the Koftas : In a bowl mix together the paneer, mashed potatoes, green chillies, ginger, salt and cornflour. Shape into round or oblong koftas and deep fry after rolling them in cornflour. Keep aside.
- For the Curry : Heat oil in a kadhai. Add the whole spices, onions, ginger-garlic paste, tomatoes and saute for 5 minutes. Add the cashewnuts as well.
- Add in 2 cups water. Cover and cook till the tomatoes are pulpy. Switch off gas. Cool and grind in a mixie.
- In the same kadhai heat 2 tsp oil, add the ground paste, red chilli powder, haldi, garam masala powder, dhania-jeera powder and salt to taste. Bring to a boil.
- While serving, take care not to put the koftas in the gravy, or the delicate koftas will break. Serve the koftas and pour the hot gravy over them. Garnish with malai and fresh coriander leaves.
- Serve hot with rotis or rice.
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..