Paneer Kofta Recipe, How to make Punjabi Aloo Paneer Kofta Curry
Stuffed Paneer balls are cooked in a spicy and creamy tomato gravy. These mouth melt soft textured koftas are known as vegetarian version of meat balls. This Punjabi cuisine can be served in a main course as a curry with gravy or deep fried stuffed paneer balls as a snack. You can make variety of Koftas with paneer, bottle gourd, potato, lotus stem and mixed vegetables. Dip these koftas in a rich, creamy gravy for a delicious meal. For Bottle Gourd Kofta recipe, do check Lauki Kofta Curry Recipe. This dish goes well with rotis, parathas or steamed rice.
Prep Time- 20 minutes
Cook Time- 35-40 minutes
For making Paneer Koftas
- 250 grams cottage cheese (paneer), grated
- 2-3 medium potatoes, boiled, peeled and mashed
- 2 tablespoon corn flour
- 1/2 teaspoon baking soda
- 2 green chilies, chopped
- 1 teaspoon cumin powder
- Chopped dry fruits, cashews (kaju) and raisins (kishmish)
- Fresh coriander leaves
- Salt to taste
- Oil for frying
- 2 teaspoon pistachios (pista) paste or cashew nut paste, I have used pista paste here.
- 3 tomatoes, pureed
- 1 teaspoon ginger paste
- 1 green chili
- 2-3 cloves
- 1 teaspoon cumin seeds
- 1 inch cinnamon stick
- 1 green cardamom
- 4-5 black pepper
- 1 bayleaf
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Asafoetida – A pinch
- 1/2 cup whisked yogurt
- 1/2 teaspoon sugar
- 1 teaspoon kasuri methi
- Salt to taste
- 2 tablespoon oil for cooking
Method to make Paneer Kofta Curry Recipe
Step 1: Grate Paneer and potatoes in a plate or bowl. Add corn flour, green chilies, cumin powder, baking soda, coriander leaves and salt.
Step 2: Mix all the ingredients well and make a smooth mixture. Grease your palms with oil and take one ball sized dough. Press it a little with your fingers and flatten it. Put 3-4 pieces of dry fruits in the centre.
Step 3: Wrap all the sides in the centre and give it a round shape. Make all the paneer koftas in the same way.
Step 4: Heat oil in kadai and deep fry all the koftas. Keep them aside over a tissue paper in the plate.
Step 5: For making gravy, heat oil in a pan and add cumin seeds, cinnamon stick, cloves, green cardamom and bay leaf. Let them crackle for 1 second and then add ginger paste. Saute it for 20 seconds.
Step 6: Add tomato puree, green chilies, turmeric powder, red chili powder, coriander powder, garam masala and mix well till all the masalas get cooked. Then add yogurt and pista/cashew paste and stir well till it starts separating oil from the sides.
Note: You can add chopped onions to the gravy.
Step 7: Add kasuri methi and 1 ½ cup of water to the gravy. Let it boil for 4-5 minutes. Turn off the flame and add the paneer koftas to the mixture.
Step 8: Garnish with fresh coriander and serve hot.