Navratri 2017 Special : Paneer Kofta-Recipe

Not just any regular version of paneer kofta. This one is stuffed with aromatic goodness of raisins and khoya simmering hot in a creamy gravy.

Ingredients Of Paneer Kofta:

For the Kofta:

100 gms grated paneer
1 1/2 boiled potatoes, mashed
50 gms khoya
2 Tbsp ginger garlic paste
1 1/2 tsp turmeric powder
1 tsp red chili powder
Handful of fresh coriander
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2-3 Tbsp mustard oil
25g ms raisins, chopped
50 gms flour
Salt to taste.

For the Gravy:

3 Tbsp refined oil
2 sticks of cinnamon
6 green cardamoms
2 brown cardamoms
12 cloves
2-3 bay leaves
2 tsp cumin
2 onions, chopped finely
4 tsp ginger garlic paste
1 tsp turmeric powder
1 1/2 tsp red chili powder
1 tsp coriander seeds, ground
100 gms tomato puree
100 gms fresh milk
5 Tbsp hung curd
1/2 tsp sugar
Salt, to taste 

How to Make Paneer Kofta

For the Kofta:

In a mixing bowl combine the grated paneer, potatoes, khoya, ginger garlic paste, salt, turmeric powder, red chili powder, fresh coriander, ground cumin and coriander seeds, mustard oil and raisins.

Mix well together and knead into a dough.

Make koftas (round bite sized balls) of the dough, dust with flour.

Keep in the fridge for fifteen minutes to let the koftas firm up.   

For the Gravy:

Heat the refined oil in a pan.

Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it  crackle.

Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chili powder and ground coriander seeds. Cook till the onions brown.

Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer.

Into the pan, add hung curd and sugar to balance the acidity.

Cover and let it cook for 10 – 15 mins.

In a different pan, shallow fry the koftas in refined oil.

Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins.

Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!


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