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  • Kumari Rajnigandha
  • Editorial, 14 Apr 2022, 13:36 IST

Know How To Make Paneer Kofta Perfectly At Home

Make the most softest paneer koftas for your family and win their hearts as well as appreciation!
author-profile
  • Kumari Rajnigandha
  • Editorial, 14 Apr 2022, 13:36 IST
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paneer kofta make 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

dough kneeded

 

  • 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 grated

 

  • 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

paneer kofta ready

  • 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.
 
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