🌟 Paneer Kofta Curry Recipe
🧀 For the Koftas:
Ingredients:
- Paneer – 200 g, grated
- Boiled potato – 1 large, mashed
- Cornflour – 2 tbsp (for binding)
- Green chili – 1, finely chopped (optional)
- Ginger – 1 tsp, grated
- Garam masala – ½ tsp
- Salt – to taste
- Raisins – 1 tbsp (optional, for stuffing)
- Cashews – 1 tbsp, chopped (optional, for stuffing)
- Oil – for deep frying (or shallow fry/air fry)
Instructions:
- Mix grated paneer, mashed potato, cornflour, chili, ginger, garam masala, and salt.
- Divide into equal parts. Flatten a portion, add 1–2 raisins and a bit of chopped cashew in the center, and roll into a ball.
- Repeat with all the mixture.
- Heat oil and deep fry until golden brown, or air fry/shallow fry until crispy.
🍅 For the Gravy:
Ingredients:
- Onion – 1 large, finely chopped
- Tomatoes – 3 medium, pureed
- Garlic – 4 cloves
- Ginger – 1-inch piece
- Cashews – 10 (soaked in warm water)
- Green chili – 1 (optional)
- Turmeric – ½ tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- Garam masala – ½ tsp
- Kasuri methi (dried fenugreek) – 1 tsp, crushed
- Cream – 2 tbsp (or use milk for a lighter version)
- Salt – to taste
- Oil or ghee – 2 tbsp
Instructions:
- Blend tomatoes, soaked cashews, ginger, garlic, and green chili into a smooth paste.
- Heat oil/ghee in a pan. Add chopped onions and sauté until golden.
- Add the blended tomato mixture. Cook on medium heat for 8–10 minutes until the oil separates.
- Add turmeric, chili powder, coriander powder, and salt. Cook for another 2 minutes.
- Add ½–1 cup water to adjust the gravy consistency.
- Simmer for 5–7 minutes. Add cream, garam masala, and kasuri methi.
- Gently place the koftas into the gravy right before serving to keep them from getting soggy.
🍽️ Serve With:
- Naan, roti, or paratha
- Jeera rice or plain basmati rice