Know How To Make Paneer Kofta Perfectly At Home

Paneer kofta curry, like any other classic curry dish, includes a tomato and onion base with cashews and curd. However, the delicate and soft deep-fried paneer kofta makes this curry dish distinct and delectable. The koftas are little circular balls loaded with either meat or a variety of vegetables. Typically, kofta are made with ground minced chicken that is then fried till crisp.

A Few Special Tips

• Make sure the cooked potatoes and paneer don't have any water in them before making the kofta. Please place them in the refrigerator overnight to save time and guarantee a non-sticky mixture.
• Always grate both the paneer and the potatoes for the kofta mixture.
• Before adding the other ingredients to the kofta mixture, knead the grated paneer and potatoes with your palm for 5 – 6 minutes to get a smooth dough.
• Try Other Variations
• Gluten Free: To bind the kofta mixture, use gram flour, rice flour, or any other gluten-free flour. Then the kofta curry's gravy will be gluten-free.
• White Gravy: Malai kofta is frequently served with a white cashew and cream-based sauce. You can do the same thing using white gravy recipeHow To Make Paneer Koftas

For Koftas

• In a mixing bowl, combine crumbled paneer, green chilies, coriander, and salt.
• In a separate bowl, combine the boiling and mashed potatoes, salt, and jeera powder.
• Fill the potato covering with the paneer mixture and shape into little circular koftas. Make a coating using corn flour.
• Deep fry the koftas in hot oil in a kadhai. Drain the excess oil and set aside on absorbent paper.
• For Curry
• Boil tomatoes until the skin begins to crack.
• Remove from the heat and set aside to cool fully. When the skin has cooled, peel it and puree it in a blender to a smooth pulp. Set aside the pulp after straining it.
• In a non-stick kadhai, melt the ghee and add the masala paste. Cook for 2 to 3 minutes on medium heat. Sauté for 2 minutes more after adding the haldi powder and garam spices.
• Add the tomato pulp and milk, combine well, and simmer for 2 to 3 minutes, stirring regularly, over a medium heat.
• Cook for 1 to 2 minutes over medium heat, stirring periodically, with the cream, sugar, and salt.
• Just before serving, add koftas, stir gently, and cook for 1 to 2 minutes over medium heat.
• Garnish with coriander and cream if desired.

Ingredients

• Paneer - 1 cup,
• Boiled potato - 1 cup,
• Besan ¼ cup ,
• Teaspoon Red Chilli Powder - ½ tsp,
• Cashew nuts- 5,
• Corn flour - 3 tbsp,
• Turmeric - ¼ tsp,
• Salt - ¼ tsp,
• Oil for deep frying,
• Bay Leaf - 1,
• Cardamom - 2 pods,
• Cumin - 1 tsp,
• Onion - 1 finely chopped,
• Ginger Garlic Paste - 1 tsp,
• Kasturi Methi - 1 tsp,
• Garam Masala ¼ tsp.

Method

• To begin with, combine all of the ingredients to make round kofta.
• Roll them in corn flour for a crisper outer coating.
• In heated oil, deep fry the round koftas one by one till it turns golden brown.
• Drain the paneer koftas and place them in a tomato-onion-based curry.
• Cover and let the koftas absorb the curry for 8 minutes.
• Lastly, add ¼ teaspoon garam masala and 1 teaspoon crumbled kasuri methi and stir well.
• Finally, serve paneer kofta curry alongside jeera rice, roti, or naan.