Make restaurant style delicious rich Paneer kofta recipe at home without fail.
Ingredients:- ( Serve 15 )
KOFTA BALLS
- 220 gm mashed crumbled Cottage cheese / Paneer
- 1 cup boiled mashed Potatoes / Aloo
- 50 gm Khoya / Mawa
- Salt to taste
- 1 tsp Kashmiri red Chilli powder
- 1/2 tsp Turmeric / Haldi
- 1/2 tsp Cumin powder / Zeera
- 1/2 tsp Coriander powder / Dhaniya
- 1/2 tsp Garam masala
- 1/2 tsp Ginger paste / Adrakh
- 1/2 tsp Garlic paste / Lasan
- 1 tbsp Raisin / Kishmish
- 1 tbsp chopped Cashews / Kaju
- 2-3 tbsp Gram flour / Besan
- 1/4 cup Corn flour
- Oil to fry
GRAVY
- 2 tbsp Oil
- 2 Bayleaves / Tej patta
- 1/2 tsp Cumin seeds / Zeera
- 2 Onions / Pyaz
- 1 tsp Ginger paste / Adrakh
- 1 tsp Garluc paste / Lasan
- Salt to taste
- 1 tsp Kashmiri red chilli powder
- 1/4 tsp Cloves powdered / Loung
- 1/4 tsp Turmeric / Haldi
- 1/2 tsp Coriander powder / Dhaniya
- 1/4 tsp Cinnamon powder / Dalchini
- 1/4 tsp Green cardamom powder / Hari Elachi
- 1/4 tsp Black cardamom powder / Badi Elachi
- 1/2 tsp Garam masala
- 2 cup Tomato purée
- 1/4 cup thick curd
- 1+1/2 cup Water
- 1/2 cup Milk
- 1 tsp Dry fenugreek leaves / Kasoori methi
- 1/4 cup Cashew milk / Kaju sa bana dhood
- 1 tsp fresh green Coriander leaves / Dhaniya
Method :-
- Make a soft dough adding all the ingredients listed to make the dough except corn flour.
- Divide the dough in smooth lemon size Kofta balls.
- Coat the Kofta balls with corn flour to make the outer layer crispy.
- Fry in hot oil over medium till golden brown and crisp outside.
- Strain out and keep aside.
- For making gravy in hot Oil drop Bayleaves and Cumin seeds.
- Let the Cumin to crackle over low for few seconds.
- Now add Chopped Onion.Saute till translucent.
- Add Ginger-garlic paste and continue sauting for a minute.
- Put heat to low and add Salt.Kashmiri red chilli powder,cloves powder,Turmeric,Coriander,Cinnamon,green-black Cardamom and Garam masala.
- Within 30 seconds of adding all the spices add Tomato purée.
- Cook the Tomatoe just for couple of minutes over medium you will find Change in colour and then add Curd along with it Water.
- After Water comes to boil add Milk. in the boiling gravy drop in made Koftas.
- Flavour with Kasoori methi and Cashew milk and fresh green Coriander leaves.
- Put on the lid and let the Koftas cook in gravy for about 6-8 min on low.
- Before serving garnish with Cashew milk and fresh Coriander.
- Serve hot with Naan.
Tips :-
- Avoid having any cracks in the Kofta balls.
- Khoya/ Mawa gives richness to your Koftas,if you don’t have skip it.
- Continueously keep on stirring while adding spices so that they don’t burn.
- To make 1/4 cup Cashew milk blanch 1/4 cup Cashews,grind into a thick paste adding little Waterto make Cashew milk.
- Keep little Cashew milk and green coriander aside for garnish.
- You can keep the koftas prior ready and make the gravy whenever you need to serve the curry.