Paneer Kofta Recipe - How to make Paneer Kofta Curry
Ingredients
- Paneer – 100 grams
- Cornflour – 1 tbsp
- Black pepper powder - ¼ tsp
- Garlic ginger paste – 1 tsp
- Cooking oil – 3 tbsp + for frying paneer balls
- Cumin - 1 teaspoon
- Onion - 2, large
- Tomato - 1, big
- Asafoetida - 1 pinch
- Turmeric powder - ½ tsp
- Coriander powder - 1 tsp
- Red chili powder - ¼ tsp
- Garam masala - ½ tsp
- Salt - as per taste
Instructions
- First of all, we will prepare paneer koftas. For that, mash the paneer in a utensil or mixing bowl.
- Add cornflour, less than ½ teaspoon salt and black pepper powder to the mashed paneer and mix.
- Make 1 inch small balls of the mashed paneer.
- Heat oil in a pan for frying paneer balls. When the oil becomes hot, reduce the flame to medium and fry the paneer koftas.
- When the koftas turn brown, take them out on a tissue paper and keep them aside.
- Grind the onion finely in the mixer and keep it aside. Prepare a puree of tomato, ginger and garlic as well.
- Heat 3 tbsp oil in a pan. Fry cumin and asafoetida in hot oil.
- Now put the ground onion in the pan and cook on medium heat till it turns brown. Keep stirring the onions in between so that the onions do not burn.
- When the onions turn brown, add tomato, ginger and garlic puree to the pan and mix well.
- Cook the spices on medium heat. When the masala starts leaving oil, add red chili powder, turmeric powder and coriander powder to the pan, mix and cook on low heat for 2 to 3 minutes.
- After making the masala, add the prepared paneer koftas to the pan, mix well and cook for 2 to 3 minutes.
- Now add required amount of water and salt to taste for the gravy in the pan and mix. When it comes to a boil, cover the pan and cook on low heat for about 10 to 15 minutes.
- Oil will appear on top of the gravy then turn off the gas.
- Sprinkle garam masala on the prepared paneer kofta vegetable and serve garnished with green coriander.
