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Paneer Kofta Recipe
About Paneer Kofta Recipe: A north Indian delicacy, this paneer kofta recipe is not just any regular version of Paneer Kofta, but is stuffed with aromatic goodness of raisins and khoya along with various spices, deep fried and simmering hot in a creamy gravy. Prepare for a dinner party, special occasions or a usual family lunch, this quick and easy recipe can be cooked within an hour and stands for a sure shot delicious meal when you wish to try an interesting variation of Paneer.
Prepare Kofta: 1.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.
2.Mix well together and knead into a dough.
3.Make koftas (round bite sized balls) of the dough, dust with flour.
4.Keep in the fridge for fifteen minutes to let the koftas firm up.
Prepare Gravy: 1.Heat the refined oil in a pan.
2.Add in the cinnamon sticks, green cardamom, brown cardamom, cloves, bay leaves and cumin. Let it crackle.
3.Then add the onions, salt, ginger garlic paste, ginger garlic paste, red chili powder and ground coriander seeds. Cook till the onions brown.
4.Add in the tomato puree and fresh milk into the gravy. Stir and let cook on a gentle simmer.
5.Into the pan, add hung curd and sugar to balance the acidity.
6.Cover and let it cook for 10 - 15 minutes.
7.In a different pan, shallow fry the koftas in refined oil.
8.Add the shallow fried kofta into the gravy mixture. Let simmer for 5-6 mins.
9.Garnish the gravy with fresh coriander and a squeeze of lime, Serve hot!
Recipe NotesAlso read about more paneer recipes that you can try at home.
Vegetarian Nargisi Kofta Recipe
1.Mash the paneer and bread together to blend smooth, either in a blender or with a katori. Mix 1/2 tea spoon salt and kali mirch into it.
2.Mix the green chillies, mashed potato, turmeric and lemon juice together and form into two balls.
3.Divide the paneer mixture into two. Shape each into a flat round and thin the edges a bit.
4.Place one round of potato in the center of the paneer, bring together the edges to cover it completely.
5.Shape these into rounds and then taper on side to resemble and egg.
6.Dust with the besan. Heat the oil and deep fry, browning on both sides.
7.Cut into halves lengthwise and serve hot.
Kofta And Potato Stew: A Comforting One-pan Meal For Cool Evenings
This comforting stew features tender beef kofta, seasoned with warming spices and simmered with thin slices of potato in a rich tomato sauce. Served over a steaming bowl of rice, it's a cosy weeknight meal to whip up when the nights get colder.
Ingredients Kofta:To make the kofta, place the onion, garlic and parsley in a small food processor and pulse until finely chopped.
In a bowl, combine beef, chopped aromatics and parsley, seven spice, paprika, salt, pepper and bread crumbs. Knead the mixture with your hands until well-combined. Form into 10 to 12 small logs, about 1½ inches long.
Heat oil in a large frying pan (with sides that are at least 2 inches high) over medium heat. Arrange the kofta in the pan and sear them until lightly golden, about 1 to 2 minutes on each side. Remove the kofta from the pan and set aside.
To the same pan, add onion and cook until soft and translucent, about 3 to 4 minutes. Add salt and seven spice and stir to combine.
Place the kofta back in the skillet, creating a circle around the perimeter. Carefully wedge the potato slices between the kofta, then place the rest in the middle of the skillet.
Pour in passata and water, and cover and cook on medium heat for 10 to 15 minutes. Uncover and check the potatoes for doneness. If they are still firm, reduce heat to medium-low and continue to simmer for another 5 to 10 minutes. (You can add more water as needed to adjust the thickness of the sauce.)
Serve the stew over rice and garnish with parsley, if desired.
Serves 4 to 6
Produced in collaboration with CBC Creator Network.
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