Paneer Kofta

Published On February 7, 2018
In Article
By Subhadra Arya
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Prep Time
10 Minutes
Cook Time
20 Minutes
Difficulty Level
Intermediate

Ingredients

Onion - 1 sliced
Garlic - 7 Cloves
Ginger - 2 Inch
Dhania/Coriander leaves - 5 sprigs
Cloves/Loung - 5
Black Pepper/Kali mirch - 6
Bay leaf - 1
Cinnamon stick - 1/2 Inch
Black Cardamom/Badi Elaichi - 1
Tomatoes - 2 chopped
Jeera - 1 Teaspoon
Green chilli - 1
Cream - 1 or 2 Tablespoon
Salt as per taste
Red chilli powder - 1 Teaspoon
Turmeric powder - 1/2 Teaspoon
Oil - for deep fry
Cornflour - 2 Tablespoon
Paneer/Cottage Cheese - 1 Cup
Potato(Boiled) - 1/2 Cup
Cashew - Few
Asafoetida/Hing - a pinch

Instructions

Dry roast the whole garam masala (Pepper, cloves, cinnamon, cardamom). Grind them and keep aside.
Take sliced onion and cashew, garlic, green chilli, ginger, coriander leaves in a mixer jar. Make a fine paste. Make tomato puree by grinding tomato. Keep aside.
Mix potatoes and paneer together. Add cornflour, salt and red chilli powder. Mix it properly. Make small balls and keep aside.
Heat oil in a kadhai.
Deep fry the koftas till golden brown on medium flame. Strain and keep on tissue/absorbing paper to remove excess oil. Keep aside
In the same pan add jeera, bay leaf. Add a pinch of hing. Add the onion paste. Cook till oil gets separated.
Add the tomato paste and cook. Add salt, turmeric powder and red chilli powder. Cook till oil gets separated.
Add desired amount of water and bring the gravy to boil. Add the garam masala. Add cream and cook for a minute. Switch off the gas and add the koftas. Keep covered for 5 minutes.
Your 'Paneer Ke Kofta' is ready to be served. Garnish it with cream. Serve with rice or naan.

Servings : 4
Ready in : 30 Minutes
Recipe Type : Dinner, Lunch

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Subhadra Arya

My life revolves around my family and am passionate about cooking and well being of my dear ones.Born and brought up in various states living in picturesque Rajasthan .