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  • Writer's pictureBon Vivant

Paneer Kofta

This is yet another classic Punjabi food recipe of North Indian cuisine.

Prep time: 25 minutes Cook time: 20 minutes

Total time: 45 minutes Serves: 12 koftas

 

INGREDIENTS :

For Kofta :

Paneer (grated) 300 gms

Potatoes (boiled, peeled and mashed) 2 large

Corn flour 2 tbsp (you can add more according to the moisture in the potatoes)

Anardana (powdered) 2 tsp

Amchur powder 2 tsp

Salt to taste

Red chilly powder 1 tsp

All-purpose flour 2 tbsp

Cashews nuts (chopped) 4 tbsp

Water 3 -4 tbsp

Breadcrumbs (powdered form) 1/2 cup

Oil for deep frying


For gravy :

Onion (roughly chopped) 2 medium 

Tomatoes (roughly chopped) 2 large

Garlic (roughly chopped) 3-4 big cloves

Green cardamom 2

Cinnamon stick 2 (1 inch each)

Cashews 15

Cumin seeds 1 tsp

Turmeric powder 1/2 tsp

Red chilly powder 1 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Kitchen king masala 1 tsp

Salt to taste

Oil 3 tbsp


For garnish:

Freshly chopped coriander leaves

Fresh cream


PREPARATION : 

In a large mixing bowl, add the grated paneer, mashed potatoes, cornflour, anardana, amchur, red chilly powder, and salt. Mix everything well and form it like a dough.


Now make lemon size round balls and some chopped cashew in the center of the koftas and seal them smooth with minimal cracks. Make all the koftas using all the dough and keep aside.


Now in a small bowl take the all-purpose flour and add water to it and make it a slurry,  in a flare plate take the breadcrumbs. 


Now take each kofta balls,  dip it into the slurry and then coat them well with breadcrumbs. Finish coating all the koftas.


Heat oil for deep frying the koftas, once the oil is hot slip in koftas in small batches and fry them till golden brown. Once all the koftas are fried keep them aside.


Now to prepare the gravy, heat a frying pan with 2 tbsp oil add the onions and garlic, fry them for few minutes till the onions become translucent then add the tomatoes fry it for 2-3 minutes, add in the green cardamom, cinnamon sticks and cashew.


Fry everything till the tomatoes get a little mushy. Switch off the flame and allow it to cool for a few minutes.


Then grind the fried tomatoes and onions mixture into a fine and smooth paste.


Again heat up the frying pan add 1 tbsp of oil add 1 tsp of cumin seeds and then add the smooth paste.


Add in the turmeric powder, red chill powder, cumin powder, coriander powder, salt, and kitchen king masala, mix everything well and fry it till oil separates from the gravy, u can add 1/2 to 1 cup of hot water according to your preference for the consistency of the gravy,  boil it for few minutes and then switch off the flame. 


Now the plating, take a flat bowl place the fried koftas pour slowly the gravy over the koftas and around the dish, garnish with some fresh cream and chopped coriander. 


Enjoy the soft and juicy Paneer Kofta with some homemade Laccha Paratha😋.


Note :

Do not add the koftas to the frying pan and boil the gravy, your koftas will break. Place the koftas directly on the serving dish and pour the gravy over it😊

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