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Paneer Kofta

Paneer Kofta is a traditional Indian recipe (from the Punjab) for a classic vegetarian curry of paneer cheese and potato koftas served in a lightly-spiced tomato and onion curry gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Paneer Kofta.

prep time

15 minutes

cook time

35 minutes

Total Time:

50 minutes

Makes:

4

Rating: 4.5 star rating

Tags : CurryVegetarian RecipesCheese RecipesIndian Recipes


Another classic vegetarian Punjabi curry that's typically made with meatballs, but here paneer cheese is substituted. This is a restaurant curry adapted to be cooked easily at home.

Ingredients:

Ingredients For Kofta:
400g (14 oz) Paneer (cottage cheese), grated
4 medium Potatoes, boiled, peeled and grated
2 Green Chillies, finely chopped
1 tsp fresh Ginger, grated
1 tsp Lemon Juice
4 tbsp Coriander (cilantro) Leaves, finely chopped
3 tbsp Cornflour (cornstarch)
14 Cashew nuts, chopped
Salt to taste
Oil for deep frying

Ingredients For the Curry Gravy:
6 medium Tomatoes
4 tbsp Cashew nuts, soaked in water for 20 minutes
4 tsp ginger-garlic paste
2 Green Chillies, seeded and finely chopped
2 medium Onions, finely chopped or grated
1 tsp Cumin Seeds
4 Cloves
3 cm (1 in) length of Cinnamon Stick
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp garam masala
3 tsp Coriander Powder
1 tsp Sugar
1 tsp Kasuri Methi (dried fenugreek leaves)
4 tbsp Oil
360ml (1 1/2 cups) Water
Salt, to taste
2 tbsp grated paneer cheese, to garnish

Method:

For the koftas: mix together the grated paneer, grated potatoes, cornflour (cornstarch), green chilli, ginger, lemon juice, coriander leaves and salt in a large bowl. Mash with a fork to make a smooth paste.

Grease your palms with oil then divide the kofta mixture into 6-8 equal portions. Roll each portion into a ball. Take the first ball then press between your palms to flatten slightly. Place 2-3 pieces of pine nut in the centre as a stuffing then wrap in the paneer mix by pulling the cheese mixture up and around on all sides to form a ball with the nut pieces in the centre. Set aside, then prepare the remaining koftas in the same manner.

Heat oil in a deep frying pan or wok, when hot carefully slide in 3-4 koftas (or however many the pan can hold comfortably without over-crowding) (you want enough oil so that it comes half way up the koftas, at least). Continue frying over medium heat, gently turning the koftas occasionally until golden brown and crisp all over. Carefully remove with a slotted spoon and set aside.

For the curry, bring a pan of lightly-salted water to a boil. Cut a cross in the base of the tomatoes. Place in the pan, take off the heat, cover and set aside to blanch for 5 minutes. Remove tomato with a slotted spoon, allow to cool until it can be handled then use the cross you cut in the base to peel off the skin. Repeat with the remaining tomatoes. Chop coarsely, transfer to a food processor and render to puree.

Grind the cashew nuts with 2 tbsp of their soaking water to form a paste.

Place a pan, kadai or wok over medium heat. When hot, add the oil and allow to heat through. Once hot add the cumin seeds. When they begin to splutter add the clove and cinnamon powder. Stir-fry for 30 seconds then stir in the ginger-garlic paste and cook for 20 seconds more.

Now stir in the green chilli and onion. Stir fry for about 4 minutes, or until the onion softens and begins to brown. Stir in the tomato puree and cook for 3-4 minutes, until the oil begins to separate. Now stir in the turmeric, red chilli powder, coriander powder, garam masala, sugar and salt. Mix well and cook for 1 minutes.

Add the kasuri methi and 360ml (1 1/2 cup) water. Cook the gravy for 4-5 minutes then carefully add the koftas. Carefully rotate to coat in the sauce and allow to heat through for about 2 minutes.

Take off the heat and turn into a warmed serving dish. Garnish with grated paneer cheese and serve.