April 17, 2024
      No Comments
      wellhealthorganic.com

Paneer Kofta

wellhealthorganic.com Paneer Kofta: Malai Kofta presents a tantalizing blend of fried potato and paneer balls immersed in a luxurious, delicately sweet, and creamy gravy, crafted with onions, tomatoes, cashews, and an array of spices. This recipe, a true labor of affection, yields a dish that simply melts in your mouth, making every effort worthwhile.

Paneer Kofta

  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes
  • Cuisine: Indian, North Indian
  • Course: Main Course
  • Diet: Vegetarian
  • Difficulty Level: Difficult

Ingredients:

For the Kofta:

  1. 100 grams Paneer 
  2. 2 medium to large potatoes (about 200 grams), boiled, peeled, and grated
  3. ¼ teaspoon red chili powder
  4. 2 tablespoons cornflour (cornstarch) or tapioca starch
  5. ¼ teaspoon Garam Masala
  6. 3 tablespoons almond flour or 2 tablespoons milk powder or 3 tablespoons khoya (mawa or dried evaporated milk solids)
  7. Salt, as required
  8. Oil for deep frying, as required (any high smoke point neutral oil)
  9. Optional stuffing for Kofta:
  10. 10 to 12 cashews
  11. 1 tablespoon raisins

For the Gravy:

  1. 3 tablespoons oil (any neutral oil)
  2. ½ cup onion paste or about 2 medium to large onions or 1 heaped cup chopped onions
  3. 2 teaspoons Ginger Garlic Paste or 1-inch ginger, 4 to 5 garlic cloves crushed in a mortar
  4. 1 cup Tomato Puree or about 2 medium to large tomatoes
  5. ¼ teaspoon turmeric powder
  6. ¼ teaspoon fennel powder (optional)
  7. ¼ teaspoon cumin powder
  8. 1 teaspoon Kashmiri red chili powder or ½ tsp cayenne or red chili powder
  9. 1 teaspoon Coriander Powder
  10. ¼ teaspoon Garam Masala
  11. 6 to 7 tablespoons cashew paste 
  12. ½ to 1 teaspoon sugar or as required
  13. Salt, as required
  14. 2 cups water or add as required
  15. 1 teaspoon dry fenugreek leaves (kasuri methi)
  16. 2 tablespoons light cream or cooking cream or 1 tablespoon heavy or whipping cream (optional)

Whole Spices:

  1. 1 tej patta (Indian bay leaf)
  2. 1 inch cinnamon
  3. 1 black cardamom (optional)
  4. 2 green cardamoms
  5. 2 single strands of mace 
  6. 2 cloves

For Garnish:

  1. 1 to 2 tablespoons grated paneer 
  2. 1 or 2 tablespoons light cream 
  3. 2 tablespoons chopped coriander leaves (cilantro) or some mint leaves sprigs

Also Read: Shakarpara

Instructions:

Making Paneer Kofta:

  1. Combine all the ingredients listed under “For making paneer kofta” in a bowl.
  2. Optionally, rinse and finely chop cashews and raisins for stuffing. Set aside.
  3. Shape the kofta mixture into medium-sized balls. If the mixture is sticky, apply some oil on your palms before shaping.
  4. Flatten a kofta ball lightly and place a small portion of the cashew and raisin stuffing on it.
  5. Shape into a neat ball, ensuring the stuffing remains in the center. Apply oil on your palms while shaping.
  6. Repeat the process for all the koftas. Cover and set aside at room temperature or refrigerate for 30 minutes.

Making Kofta Gravy:

  1. Heat oil in a thick-bottomed or heavy pan.
  2. Add the whole spices and cook until they release their aromatic fragrance.
  3. Add onion paste and sauté until golden. Add a pinch of salt to expedite cooking.
  4. Add ginger-garlic paste and sauté briefly until the raw aroma dissipates.
  5. Incorporate tomato puree and sauté for 6 to 7 minutes over low to medium-low heat.
  6. Stir in turmeric powder, coriander powder, fennel powder, Kashmiri red chili powder, and garam masala. Sauté for 4 to 5 minutes, stirring frequently.
  7. Add cashew paste, mix well, and sauté until the oil starts to separate from the masala paste.
  8. Add sugar, salt, and water. Simmer until the gravy thickens (about 8 to 10 minutes). Oil specks should appear on the surface when the gravy is cooked.
  9. Finish by adding crushed dry fenugreek leaves and cream. Adjust seasoning if necessary and set aside.

Frying Paneer Kofta:

  1. Warm the oil in a frying pan or wok.
  2. Before frying the entire batch, test a small piece of kofta in the hot oil. If it holds together, proceed with frying. If it breaks, add 1 to 2 tablespoons of cornflour as a binder.
  3. Fry the koftas until golden on both sides, turning occasionally. Drain on paper towels.

Also Read: Poriyal

Serving Malai Kofta:

  • If serving immediately, add fried paneer koftas to the gravy.
  • Alternatively, place some gravy in a serving bowl, arrange koftas on top, and garnish with cream, grated paneer, and chopped coriander or mint leaves.
  • For serving later, reheat the gravy, warm the koftas, assemble as above, and serve promptly.

Note: Paneer koftas are delicate, so serve immediately after adding them to the gravy to prevent breakage. Enjoy Malai Kofta hot or warm with roti, naan, or rice.