Paneer Kofta
Paneer Kofta is a rich and creamy Indian main course dish. Learn how to make restaurant-style malai kofta in a few simple steps.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 250 gram paneer (cottage cheese), grated
- 1 cup potato, hard boiled and grated
- 1/4 cup all-purpose flour (maida)
- 1 teaspoon salt
- 1 teaspoon cardamom powder
- 2 cup vegetable oil, for deep-frying
- 1/4 cup ghee (clarified butter)
- 1 cup onion, sliced
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 2 dry Kashmiri Red Chili
- 1/4 Cup cashew nuts
- 1 cup tomato, chopped
- 1/4 cup tomato puree
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 cup water
- 1/4 cup fresh cream
- 1/2 teaspoon saffron ((soaked in 1 tablespoon milk))
- 1 tablespoon dried fenugreek leaves (kasuri methi)
Instructions
- 1
Mix all the ingredients for the kofta except oil in a bowl. Knead the mixture for 5 - 6 minutes with the pressure of your palm to get a smooth, non-sticky dough. This step ensures mouth melting kofta balls.
- 2
Make small, even bite-size balls of the mixture. Keep in the fridge while oil is heated.
- 3
Heat oil for frying the kofta in a deep-frying pan to a medium-high temperature.
- 4
Once the oil is hot, reduce the heat to low and fry the koftas in small batches. Do not overcrowd the pan. Once golden, crisp drain the kofta on a plate and set aside.
- 5
Soak saffron in 1 tablespoon of milk and set aside.
- 6
Heat ghee in a heavy bottom pan. Add the chopped onion, ginger, garlic, red chilli, cashews and fry till onion starts turning brown.
- 7
Next, add chopped tomato, puree, spices, salt and fry till tomatoes are mushy. Once the oil starts separating from the masala add 1 Cup water. Stir and cover the pan with a lid. Simmer for 3 - 5 minutes. Turn off the heat.
- 8
Grind the masala to a smooth paste in blender.
- 9
Once again, heat the same pan. Using a seive filter the masala paste for a smooth gravy. Discard the thick residue left in the seive.
- 10
Add fried kofta balls, kasuri methis, cream, and stir to mix. Cover the pan with a lid and simmer the gravy over low heat for 5 - 6 minutes. Adjust the consistency of gravy by using water/milk if it seems too thick.
- 11
Once you are ready to serve, add soaked saffron and fresh coriander. Stir gently to combine. Turn off the heat.
- 12
Serve Paneer Kofta with naan or lachha paratha.