Paneer Kofta Recipe:
This is however another classic Punjabi recipe of North Indian food. This paneer recipe has two isolated parts, to begin with, make kofta with paneer and at that point make tomato-based sauce. Whether you are looking for a paneer kofta recipe to serve as a snack or as a curry with sauce for an extravagant dinner, this simple recipe will fulfil your needs and energize your palate.
Paneer Kofta is a delightful Indian dish where delicate and melt-in-the-mouth paneer (cottage cheese) balls are deep-fried and at that point served in a wealthy and flavorful curry. Here’s a recipe for making Paneer Kofta:
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 2 servings
Ingredients For Kofta:
| 200 gm Paneer (cottage cheese), ground |
| 2 medium Potatoes, boiled, peeled and ground |
| 1 Green Chilli, finely chopped |
| 1/2 teaspoon grated Ginger |
| 1/2 teaspoon Lemon Juice |
| 2 tablespoons finely chopped Coriander Leaves |
| 1½ tablespoons Corn Flour |
| 6-8 Cashew nuts, chopped |
| Salt to taste |
| Oil for profound frying |
| Ingredients For Gravy: |
| 3 medium Tomatoes |
| 2 tablespoons Cashew nuts, splashed in water for 20 minutes |
| 2 teaspoons smashed garlic ginger |
| 1 Green Chilli, seeded and finely chopped |
| 1 medium Onion, finely chopped or grated |
| 1/2 teaspoon Cumin Seeds |
| 2 Cloves |
| 1/2 inch piece of Cinnamon Stick |
| 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon Red Chilli Powder |
| 1/4 teaspoon Garam Masala Powder |
| 1½ teaspoons Coriander Powder |
| 1/2 teaspoon Sugar |
| 1/2 teaspoon Kasuri Methi (dried fenugreek leaves) |
| 2 tablespoons Oil |
| 3/4 cup Water |
| Salt to taste |
Directions for Making Kofta of Paneer :
1. Take ground paneer, ground potatoes, corn flour, green chilli, ginger, lemon juice, coriander leaves and salt in a huge bowl.
2. Blend them and make a smooth mixture.
3. Oil your palms with oil and divide the blend into 6-8 rise to parcels. Donate each parcel the shape of a ball. Take one ball press a small between your palms and straighten it like a pattie; put 2-3 pieces of cashew nuts in the middle (this is a stuffing). Wrap them in from all sides and allow a circular shape of a ball. Plan remaining stuffed kofta balls similarly.
4. Warm oil in a broiling skillet over medium fire. When it is medium hot, slide in 3-4 stuffed balls from the edge of the searing pan and deep-fry over medium fire until brilliant brown and fresh. Make beyond any doubt that the oil is hot sufficiently something else, may break and part open in the oil. Deplete them and exchange them to a plate. Profound sear the remaining stuffed balls.
Directions for Making Tomato-based Gravy :
1. Whiten tomatoes and make tomato puree. Grind doused cashew nuts with 2 tablespoons water and make a paste.
2. Warm oil in a pan over medium fire. Include cumin seeds, when they start to crackle, include cloves and cinnamon. Sauté for approx. 30 seconds. Include smashed garlic ginger and sauté for 10-20 seconds.
3. Include chopped green chilli and onion, and sauté until onion turns light brown; it will take approx. 2-3 minutes.
4. Include tomato puree (arranged in step 1).
5. Sauté until oil begins to isolate, 3-4 minutes. Include cashew nut paste (arranged in step 1), turmeric powder, ruddy chilli powder, coriander powder, garam masala powder, sugar and salt.
6. Blend and cook for a minute.
7. Include kasuri methi and 1/2 cup water. Cook the gravy for 4-5 minutes.
8. Include arranged stuffed balls, blend well and turn off the flame.
9. Exchange paneer kofta curry to a serving bowl and embellish with ground paneer.
Tips and Variations:
- Deep-fry as it were 3 to 4 stuffed balls at a time something else they may break whereas frying.
- Corn flour works as an official operator in making kofta. So you must include it. In any case, you can utilize arrowroot as a substitute for it.
- You can utilize poppy seeds or watermelon seeds instead of cashew nuts to make a white-rich paste.
- Take additional care when sliding stuffed balls in hot oil so that hot oil does not spill out and does not burn your skin accidentally.
Taste: Delicately spicy and mild sweet.
Serving Ideas: It is a fabulous standalone snack when served with tomato sauce or green chutney. Paneer koftas drenched in tomato gravy can be served as a fundamental curry with Indian bread like butter naan, paratha, roti or steamed rice for lunch or dinner.