Cheese Stuffed Kofta Curry

Published On May 24, 2018
In Article
By Sandhya Harsh
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Prep Time
10 Minutes
Cook Time
15 Minutes
Difficulty Level
Advanced

Ingredients

For stuffing -
Cheese - 1/2 Cup grated
Paneer/Cottage cheese - 100 Gram or say 1/2 Cup
Green/Red Chilli - 1 finely chopped
Salt - a pinch
For Kofta -
Boiled Potato - 4
Salt - a pinch
Black pepper - 4 to 5 corns, crushed
Maida/All Purpose Flour or Corn flour - 1 Teaspoon mixed in 2 Tablespoon water to form slurry
Oil - to fry
For Gravy-
Chopped Tomato - 2
Onion - 1 (optional)
Ginger (chopped pieces/grated) - 1 Teaspoon
Red/Green Chilies - 1 to 2
Beetroot - 1 inch piece grated/chopped
Curd - 1 Tablespoon
Cumin/Jeera - 1/4 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt/Namak - as per taste
Garam Masala/All spice mix - 1 pinch
Maggie Masala Magic - 1/2 Teaspoon
Oil - 1 Tablespoon
Shahi Jeera/Black cumin - 1/2 Teaspoon
Bay leaf - 1
Cinnamon - 1/2 inch long piece
Black pepper corns - 2 to 3
Coriander leaves chopped - for garnishing

Instructions

Take grated cheese, crumbled paneer, salt and finely chopped red chillies in a mixing bowl and mix all together.
Take the boiled potatoes and mash it. Add salt and crushed black pepper and mix all well.
Add a teaspoon of maida or corn flour to 1/2 cup of water (or less) to make a thick slurry/paste. Keep it aside.
Make small balls of cheese mix and keep aside.
Take a big ball of potato mix and flatten it. Now stuff the small cheese ball mix into it and cover the potato ball smoothly.
Make such stuffed balls/koftas using boiled potato mix as outer cover with cheese stuffing.
Heat oil in a wok for frying the stuffed kofta. (One can use appe pan also to shallow fry it). When the oil is hot enough, take the stuffed kofta balls dip in the slurry and fry them in medium heat.
When the kofta turns into light golden colour, remove them on kitchen napkin to absorb excess oil. Keep aside these fried stuffed koftas.
Take chopped tomato, onions, chilli, beetroot, ginger, curd and grind altogether to a smooth puree.
Take a pan and add little oil and add the jeera and saboot garam masala (bay leaf, cinnamon, shahjeera, black peppercorn) to it. Saute for a minute.
Next, add the tomato-onion-beet puree to it and stir fry. Cook for 4-5 minutes on low flame. Add salt and red chilli powder to it. Cook for 2-3 minutes or more until the oil separates.
Add a cup of water/milk to adjust gravy consistency (if needed), garam masala powder and maggie masala magic and cook for 4-5 minutes or more.
Once it gets thick, gravy is ready. Now add the kofta and close the lid.
Garnish the koftas with the coriander, green chillies and one can also add a little cream for decoration. (Cream part omitted :) )
Yummy 'Cheese Stuffed Kofta Curry' is ready to be served.

Servings : 3
Ready in : 30 Minutes
Recipe Type : Lunch

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.