Paneer Kofta Curry is a popular Indian gravy and this recipe has a restaurant feel to it. Koftas are made in appe pan and then cooked in creamy tomato and cashew gravy. Appe Pan is the healthier way of cooking as it needs less oil and you can skip deep-frying completely. I am in love with this pan. You can get one too. Check here TABAKH Bright AppamPatra Paniyaram Non Stick Pan with Stainless Steel Lid.
- Can Make 12 Pieces
- Fixed stronger SS rod handle for longer durability
- Scratch resistant non stick coating
- 3 layers of non stick coating
- Comes with SS lid
KR is on vacation this week. He has laid out the menu for me based on what he wants to eat during this holiday. 🙂 I have a list of dishes to make and I am checking them off the list as its done. He being a paneer fan asked me to make something with paneer. Thankfully I did have some frozen paneer in my fridge and had to not run for it the last-minute. Now to give you little info about paneer – It is a high protein food; it is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. You can even make this at home. You can check Sriracha Paneer recipe which is an easy quick fix appetizer.
Since I had already made Mutter Paneer and stuffed parathas in the past, I wanted to try something new this time. Since the time I can remember, my dad would always order Paneer Kofta at any restaurant. It’s his favorite dish. My mom will always coax him to try something else once awhile, however his order will never change! 😉 So today when I was thinking of some options to make, that memory came rushing back to me. Plus this was something I had not made before, so I decided to make Paneer Kofta Curry today. I wish my dad was around to taste it today.
The recipe is in two parts. One is to make the koftas and the other is to make its curry/gravy. Traditional recipe calls for the koftas to be deep-fried. Today, since we all have become more health conscious, we look at alternate ways to cook a dish to avoid deep-frying. Appe pan to the rescue. Food cooked in this pan, tastes exactly as if its deep-fried. The other good thing is that its made using very little oil. I used about 2 -3 tbsps of oil totally to fry them. Also since its made with less oil, they are not very oily and greasy. This is the new way of making koftas now!
Paneer Kofta Gravy
- 2 cups crumbled paneer
- 2 boiled and mashed potatoes
- 1 tbsp garam masala
- 4-5 green chillies minced
- 3 tbsp corn flour
- 1/4 cup chopped cilantro
- Salt as required
- 2-3 tbsp Oil for frying
For the Gravy
- 1 tbsp butter
- 2 bay leaf
- 2-3 cloves
- 1 cinnamon stick
- 2-3 peppercorns
- 2 dried red chillies
- 5 large tomatoes
- 5-6 garlic cloves
- 1 cup milk
- 4-5 tbsp fresh cream
- 1 tbsp grated ginger
- 2 tbsp cashewnuts
- 2 tbsp almonds
- 1 onion finely chopped
- 2 tbsp kasoori methi
- 2 tbsp chopped cilantro
- 1 tbsp chilly powder
- 1 tsp turmeric powder
- 1 tbsp garam masala
- 1 tbsp dhania jeera powder
- Mix all the ingredients for the kofta well. The mixture will bind together.
- Shape them into small balls and keep it aside.
- Now heat the appe pan, drizzle some oil in each hole and once the oil is warm enough, add the paneer balls in it.
- Drizzle some more oil over each ball and let it cook evenly on all sides, till they turn golden brown. The koftas are now ready.
- Now it's time to make the gravy. You need to grind tomatoes, cashewnuts, almonds, garlic, ginger and coriander paste together to make a smooth paste.
- In a pan, warm butter. Temper cumin seeds and also fry the bay leaf, cinnamon stick, cloves, peppercorns and dried red chillies.
- Now add in the onions and saute for another minute till they turn translucent.
- It is time to add the tomato puree. Cook this for 2 more minutes till the raw smell goes away.
- Add the turmeric powder and chilly powder along with little salt.
- Mix well and then add milk. Cook this for another 2 minutes.
- Then add the fresh cream, lime juice and crushed kasoori methi.
- Cook this for another minute. Lastly sprinkle the Dhania Jeera Powder and Garam Masala over it, give it a light mix and the gravy is ready.
- Now its time to add the koftas in the gravy and coat them well. Be careful to not break them when mixing. Sprinkle cilantro on top.
- Serve them hot with some roti/naan/bread along with some Roasted Garlic & Tomato Raita or Minty Cucumber Raita or just regular curd.
Paneer Kofta Curry is a dish for all, it has the right amount of spices, its tangy, its rich with all the nuts and the flavor of paneer. It’s a wholesome meal. I have some leftover kofta mixture and am planning to make another dish with it. I will share that recipe soon with all of you. Meanwhile enjoy these Paneer Kofta Curry as I sign off for 2015. Yes, this is my last post of the year. Hope you like it. Do leave your comments below. I love reading them all.
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