Paneer Kofta Curry

This Punjabi Paneer Kofta Curry is another addition to my paneer recipe collection. It is one of my family’s favorite dishes. In this recipe, Kofta is made first and then added to the gravy. The fried Koftas can be also served as an appetizer on its own with Tomato Sauce. 

Ingredients

For Koftas

Grated Paneer (Grated Cottage Cheese) – 200 Gms

Boiled, Peeled and Crushed Potatoes – 2

Green Chili – 1 (chopped)

Grated Ginger – ½ tsp

Turmeric Powder – a very small pinch

Chopped Cilantro (Dhania Leaves) – 2 tbsp

Cashew Nuts – 1 tbsp (chopped)

Cardoman Powder – 4 pinches

Corn Flour – 1 ½ to 2 tbsp

Lemon Juice – ½ tsp

Salt to taste

Oil – for deep frying

Ingredients for Gravy

Tomato – 3 (chopped)

Water Melon Seeds – 3 tsp (Soaked in water for 30 minutes)

Oil – 1 tbsp

Butter – 1 tbsp

Cloves – 2

Bay Leaf – 1

Ginger Garlic Paste – 1 tsp

Green Chilli chopped – 1

Green Cardoman – 2

Cinnamon Stick – 1 piece

Cumin Seed – ½ tsp

Garam Masala – ¼ tsp

Red Chilli Powder – ½ tsp

Turmeric Powder – ¼ tsp

Coriander Powder – 1 tsp

Sugar – ½ tsp

Kasoori Methi (dried Fenugreek Leaves)- 1 tsp

Water – 1 cup

Salt to taste

Method to make Kofta

Take grated Paneer & grated Potatoes in a mixing bowl.

Add all the ingredients under the “For Kofta” column to them and mix well and make a smooth mixture.

Grease your palms with Oil and divide the mixture into 6 to 8 equal portions. Shape each portion into a ball.

Heat the Oil in a frying pan. Slide 4 to 5 Kofta Balls from the edge of the pan when the Oil becomes medium hot.

Fry them in medium flame til they turn golden brown and crisp.

Transfer them to a paper napkin so that excess oil is sucked away by the paper napkin.

Method to make the gravy:

Make a fine paste of the soaked water Melon Seeds. Keep aside.

Cook the Tomatoes and Onion with ¼ cup of water. (You can cook them in micro oven also). Allow to cool. And then make a fine puree. Keep aside.

Heat the Oil and Butter in a pan. Add Cumin Seeds. When they splutter, add Cloves, Cinnamon and Bay Leaf and sauté for 30 seconds. Add Ginger Garlic Paste and the Green Chilli. Sauté for few seconds.

Add the Onion and Tomato Puree, Garam Masala, Chilli Powder, Coriander Powder and Turmeric Powder.

Sauté till the Oil starts separating.

Add the Water Melon Seed Paste and a cup of water, Sugar and Kasoori Methi.

Add cilantro and stir cook for 3 to 4 minutes.

Done!

Variations to note:

1. Corn Flour is a binding agent. Drop a single kofta ball. If you feel that it may crack, add little Corn Flour to the Paneer mixture.
2. You can use Cashew, Almonds, or poppy seeds in place of water melon seeds.
3. Fry 4 to 5 balls of Kofta only at a time. Else, the koftas may break.
4. Slide the koftas into the Oil. Do not drop it into the oil. Dropping will make the Oil to splash and the koftas may crack.