It is one of the much loved vegetarian Indian dishes found in the menu of every restaurant. Perfect main course and a mouthwatering dish tastes as a fried dumpling filled with paneer (Indian cottage cheese) and mashed potatoes dipped into thick creamy, lightly sweet onion and tomato based gravy.
The Taste has a unique combination for every occasion and loved by kids and adults as well.
|Total Time||60 Minutes|
|Prep Time||30 Minutes|
|Cook Time||30 Minutes|
|Serving||3 to 4 servings|
- 100 gm grated cottage cheese
- 2 medium size boiled, peeled and grated potatoes
- 2 tablespoon cornflour
- 1/3 teaspoon red chili powder
- 1/8 teaspoon garam masala powder
- 1 tablespoon milk powder or 1 tablespoon khoya (Mawa)
- Salt as required
- Oil for frying
- ½ cup onion paste or 2 large onions pureed
- 1 cup tomato puree or 2 large tomatoes purees
- 1 tablespoon turmeric powder
- ½ tablespoon red chili powder
- ¼ tablespoon garam masala powder
- ¼ cup cashew paste (15 cashews soaked in warm water for 30 minutes and blend it in a smooth paste)
- 5 garlic clove and 1-inch ginger (make a smooth paste)
- 1 tablespoon kasuri methi( dry fenugreek leaves)
- 2 cup water
- Salt as required
- ½ tablespoon sugar or as required
- 2 tablespoon oil
- 1 Indian bay leaf
- 1 black cardamom
- 2 green cardamom
- 1-inch cinnamon
- 2 cloves
- 2 tablespoon cream
- 1 tablespoon grated cheese cottage
- Few chopped coriander leaves
Paneer Kofta Balls:
- Heat the oil in a pan.
- In a large bowl, mix well all the Ingredients listed under kofta balls section.
- Make medium sized balls and deep fry in medium hot oil till golden brown.
- Keep them aside.
- Remove all the oil from the pan and add 2 tablespoon oil.
- Add the whole spices and fry till it becomes fragment.
- Add onion paste and fry till golden brown
- Then add ginger garlic paste for 2 minutes till raw aroma goes away
- Add tomato puree and sauté for 3 to 4 minutes.
- Now add red chili powder, turmeric powder, garam masala powder, and cashew paste.
- Stir till oil leave the sides.
- All water and stir again.
- Simmer till gravy becomes thick in consistency.
- Add salt and crushed kasuri methi leaves
- Add sugar to make it light sweet.
- Then add koftas in the gravy.
- Garnish with cream, coriander leaves, and grated cheese.
It tastes wonderful when served with hot Indian bread paratha, naan, roomali roti or jeera, and steamed basmati rice.
- Carbohydrates: 18g
- Protein: 11g
- Calories: 350
- Fat: 7g
- If you do not like sweet curry than skip adding sugar and if you like then you can add sugar as per the taste.
- If kofta balls are not binding well than you can add corn flour and make the ball again.
- I want to make it spicier than add little more garlic ginger paste along with ½ tablespoon red chili powder.
- The color of gravy can be kept white or red colored by adding more tomato purees and spice powders.
- If paneer is made at home it is always better for koftas.