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Paneer Kofta Curry
Main Ingredients | Kofta, Cottage cheese (paneer) |
Cuisine | Punjabi |
Course | Main Course Vegetarian |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
Kofta
- 2 cups grated cottage cheese (paneer)
- Oil to deep fry
- Salt to taste
- 1/2 teaspoon green cardamom powder
- 1 tablespoon refined flour
Gravy
- 3-4 medium tomatoes, quartered
- 8-10 cashewnuts
- 1/4 cup melon seeds (magaz)
- 7-8 green cardamoms
- 2 tablespoons poppy seeds (khuskhus)
- 1 inch ginger, chopped
- 1 teaspoon red chilli powder
- Salt to taste
- 2 teaspoons oil
- 1/2 teaspoon garam masala powder + to sprinkle
- 1/2 teaspoon honey
- 1/4 cup fresh cream + for drizzling
Method
- To prepare kofta, heat sufficient oil in a kadai. Take cottage cheese in a bowl, add salt, green cardamom powder and flour and mix well.
- Dampen palms with some water, divide the cottage cheese mixture into equal portions and shape into balls. Slide in these balls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Put tomatoes in a pressure cooker. Add cashewnuts, melon seeds, green cardamoms, poppy seeds, ginger, red chilli powder, salt, oil and 1 cup water, mix well and cover. Place the pressure cover on heat and cook under pressure till 2-3 whistles are given out. Open the lid when pressure is completely reduced.
- Blend the tomato mixture with an electric blender and pass through a sieve into a deep non-stick pan.
- Keep the pan on heat, add garam masala powder, honey and fresh cream and mix well. Add salt and mix. Take the pan off the heat.
- Transfer the gravy into a serving bowl and add the koftas. Drizzle some cream and sprinkle garam masala powder. Serve hot.
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