Paneer Kofta curry | Stuffed Paneer Kofta Masala | Paneer kofta recipe with step by step guide.

Paneer kofta recipe is basically a rich, creamy and spicy curry masala recipe served with stuffed paneer balls. This is another Punjabi recipe of North Indian cuisine. It is a substantially less difficult form contrasted with Malai Kofta. Paneer balls are deeply fried and served with rich onion tomato gravy.This Paneer Recipe has two separate parts, first, make kofta with paneer and then make tomato-based curry. It is generally prepared on special occasions and is mainly served with roti, chapatti, and naan. Today we will learn how to make Paneer Kofta following this easy recipe with step by step guide.

There are several kofta curry recipes and perhaps it can be prepared with almost every vegetable. The kofta’s are basically a small round shaped balls stuffed with either meat or choice of veggies. Normally kofta or kofte’s are prepared with grounded minced meat which is later fried till crisp. However, in india the kofta’s are generally vegetarian and are prepared with vegetables or paneer. You can easily find paneer kofta, aloo kofta, lauki kofta, banana kofta and even mixed vegetables kofta recipe. Generally, these fried kofta’s are then sautéed and simmered in thick creamy tomato and onion based spicy curry / gravy.

Paneer Kofta curry | Stuffed Paneer Kofta Masala | Paneer kofta recipe with step by step guide

Ingredients (1 cup = 250 ML)

For making kofta:

• 1 cup paneer / cottage cheese grated
• 1 cup potato boiled & mashed
• ¼ cup besan / gram flour
• ½ tsp kashmiri red chilli powder / lal mirch powder
• 5 cashew / kaju chopped
• ¼ tsp turmeric / haldi
• ½ tsp garam masala
• 3 tbsp corn flour to roll
• ¼ tsp salt
• oil for deep frying

For making curry:

• 3 tsp oil
• 1 bay leaf / tej patta
• 1 inch cinnamon
• 2 pods cardamom / elachi
• 1 tsp jeera / cumin
• 1 onion finely chopped
• 2 cup tomato pulp
• 1 tsp ginger garlic paste
• ¼ tsp turmeric / haldi
• 1 tsp kashmiri red chilli powder / lal mirch powder
• ½ tsp coriander powder
• ¼ tsp cumin powder
• 1 tsp salt
• 1 cup water
• ¼ cup curd / yogurt
• ¼ cup cashew paste
• 1 tsp kasuri methi / dry fenugreek leaves
• ¼ tsp garam masala

Instructions

1. Firstly, mix all the ingredients to make a smooth mixture.
2. Give round shape them in corn flour for extra crisp out covering.
3. Deep fry in hot oil or bake in preheated oven at 180 degree celsius for 20 minutes.
4. Stir occasionally, and fry on medium flame.
5. Fry till the kofta turn golden and crisp.
6. Drain off the paneer koftas and add in tomato onion based curry.
7. Then, Cover and boil for 8 minutes or till the kofta absorbs curry.
8. Additionally, add ¼ tsp garam masala and 1 tsp crushed kasuri methi. Stir well.
9. Finally, serve paneer kofta curry with jeera rice, roti or naan.

How to make paneer kofta curry with step by step:

Kofta preparation recipe:

1. Firstly, take 1 cup grated paneer and 1 cup boiled & mashed potato in a large mixing bowl.
2. Also add ¼ cup besan, ½ tsp chilli powder, ¼ tsp turmeric, ½ tsp garam masala, 5 chopped cashew and ¼ tsp salt.
3. Combine well to form a smooth and soft dough.
4. Pinch a small ball sized dough and prepare a round ball without any cracks.
5. Roll them in corn flour for extra crisp outer covering.
6. Deep fry in hot oil or bake in preheated oven at 180 degree celsius for 20 minutes.
7. Stir irregularly, and fry on medium flame.
8. Fry till the kofta turn golden and crisp.
9. Drain off the paneer koftas and keep aside.

Curry preparation recipe:

1. Now in a large kadai heat 3 tsp oil and saute 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 1 tsp jeera.
2. Add in 1 onion and saute well. Followed by saute 1 tsp ginger garlic paste till the raw smell disappears.
3. Further, add 2 cup tomato pulp and stir well. To make tomato pulp, blend 3 large tomatoes to smooth paste without adding any water.
4. Cover and cook for 15 minutes or till tomato pulp thicken.
5. Now add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt.
6. Saute till the spices gets cooked well and oil is released.
7. Now add 1 cup water and ¼ cup whisked curd. Stir well till the curd combines well without curdling.
8. Further, add ¼ cup cashew paste and mix well adjusting consistency. To make cashew paste soak 10 cashews in ¼ cup warm milk for 15 minutes and blend to smooth paste.
9. Now add in prepared paneer kofta.
10. Cover and simmer for 8 minutes or till the kofta absorbs curry.
11. Additionally, add ¼ tsp garam masala and 1 tsp crushed kasuri methi. Stir well.
12. Lastly, serve paneer kofta curry with jeera rice, roti or naan.