This paneer kofta curry is not the usual one but it is stuffed paneer kofta recipe. Chopped cashews and almonds are used as a stuffing. These flavorful, fried kofta balls are simmered into creamy, rich, delicious onion tomato gravy. A
What are stuffed paneer kofta?
Kofta means the dumplings made from minced meat or veggies or paneer or potato. In this recipe it is made from grated paneer.
To make paneer kofta we need some biding agent. For
Also chopped cashew nuts and almonds are used for stuffing. You can add other nuts like walnuts or dried fruits like raisins, chopped figs, dried pomegranate seeds etc.
Or simply mix the nuts and dried fruits into the dough itself and skip the stuffing steps. I would do this if I making big batch for small get-to-gather.
Traditionally the koftas are deep fried into the oil. And this method I have shown in step by step photos below. But to avoid such high calories, you can shallow fry them in paniayaram pan and it will still taste the good.
Step By Step Photo Instructions:
1)Soak onion, ginger, garlic, green chili, cashew nuts and dried red chilies in warm water for 15 minutes. This preparation is for making gravy paste.
2) Chop cashews and almonds for kofta stuffing and keep them ready.
3) To make kofta dough, take
4) Mix with your fingertips and knead into dough. You may or may not need water. If the mixture looks dry then add otherwise skip.
5) Divide the dough into 8 equal portions. Take one portion, make
6) Place a teaspoon of chopped nuts in center.
7) Gather the edges, seal and smooth out the surface by rolling the ball between two palms.
8) Similarly prepare all the stuffed paneer kofta balls.
9) Heat the oil in a pan on medium heat for deep frying. Once hot, add few balls and fry.
10) Keep moving them for even browning from all the sides.
11) Once they are golden brown from all the sides then remove it using
12) Place fried paneer kofta on paper towel lined plate.
13) Now take discard the soaking water from onions. Take onions and stuff into the grinder jar, add fresh 1-2 tablespoons of water. Grind and make smooth paste out of it.
14) Remove it to a bowl.
15) In the same jar, add chopped tomatoes.
16) Grind into to make smooth puree.
17) Heat the oil in a pan on medium heat. Once hot add cinnamon stick, bay leaf and black cardamom. Fry for 30-40 seconds, you will have nice aroma of whole spices.
18) Then add cumin seeds and let them sizzle.
19) Now add onion paste, sprinkle little salt.
20) Mix and cook till paste become thick and most of the moisture is evaporated. Do stir in between and make sure that it is not sticking the pan.
21) Then add pureed tomatoes and mix well. Continue cooking, if the mixture splutters a lot then you can partially cover the pan.
22) Cook till again it becomes a thick paste and moisture evaporates. Do stir occasionally to avoid sticking and burning. You may find the oil starts
23) Now add turmeric powder, red chili powder and coriander powder.
24) Mix and cook for a minute.
25) Then add water.
26) Mix well and bring it to a simmer and simmer for 5 minutes.
27) Now add garam masala and crushed kasoori methi. Stir well.
28) Now add heavy cream.
29) Mix well and simmer for a minute.
30) Add fried koftas and mix gently, simmer for 2-3 minutes only.
If serving paneer kofta curry later then keep the gravy and koftas ready separately. At the time of serving reheat the gravy and the add koftas. Cook together for 2-3 minutes and serve.
Garnish with leftover chopped nuts and chopped cilantro leaves.
Serving Ideas for paneer kofta recipe:
- Serve any Indian flatbread e.g. naan, garlic naan, lachha paratha or plain paratha.
- Kachumber salad or onion lachha and papad can be served on side.
- A glass of salted lassi, mango lassi or chaas is a good choice of side to sooth palate from spicy taste of gravy.
- Shape the koftas, arrange them on a baking sheet or plate. Cover and pop into the freezer. Once frozen, store in freezer safe container or ziplock bag.
- Bring it to room temperature before deep frying.
Paneer Kofta Curry
For Paneer Kofta:
- 1 cup Paneer grated or crumbled
- ¼ cup Besan (Gram flour)
- ¼ teaspoon Baking soda
- 1 Green chili finely chopped
- 2 tablespoons Cilantro or coriander leaves finely chopped
- 1 tablespoon Mint leaves finely chopped
- Salt to taste
- ¼ teaspoon Red chili powder
- ½ teaspoon Chaat masala
- ¼ teaspoon Garam masala
- 1 tablespoon Water optional (If paneer is fresh and moist then you may not need, if paneer is frozen and dry then you may need)
- 2 tablespoons Cashew nuts chopped (for stuffing)
- 1 tablespoon Almonds chopped (for stuffing)
- Oil for deep frying
- 1 cup Red onion chopped
- ½ inch Ginger chopped
- 2 cloves Garlic chopped
- 1 Green chili chopped
- 8-10 Cashew nuts chopped
- 2 Dried red chilies (preferably use Kashmiri chilies which are less spicy)
- 2 tablespoons Oil
- 1 inch Cinnamon stick
- 1 Black cardamom
- 1 Bay leaf
- ½ teaspoon Cumin seeds
- 2 large or 1 ½ cups Tomato pureed
- Salt to taste
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 ½ teaspoon Coriander powder
- 1 cup Water
- ½ teaspoon Garam masala
- 1 teaspoon Kasoori methi (Dried fenugreek leaves) crushed between your palm before adding to release flavor
- 3 tablespoons Heavy whipping cream or fresh cream or malai
- Cilantro or coriander leaves for garnishing
- Soak onion, ginger, garlic, green chili, cashews, and dried red chilies in warm water for 15-20 minutes. The discard the water and grind into smooth paste.
- In the same jar, puree the tomatoes and keep it aside.
- Chop the cashews and almonds for kofta stuffing and keep it ready.
- Mix the kofta ingredients except for cashew, almonds in a bowl to make the dough.
- Divide into 8 equal portions.
- Take one portion, make an indentation in center and stuff with some chopped nuts. Gather the edges, seal and make smooth balls and repeat the same to shape all kofta balls.
- Deep fry the kofta into hot oil on medium heat. Keep moving them for even browning.
- Once golden brown from all the sides, then remove and place on paper towel lined plate.
- Heat the oil in a pan on medium heat. Once hot add whole spices (bay leaf, cinnamon stick, black cardamom) and sauté for 30-40 seconds or till spices get aromatic.
- Then add cumin seeds and let them sizzle.
- Mix in prepared onion paste, salt and cook till it becomes thick.
- Then add tomato puree and again cook till it becomes thick and most of the moisture evaporates.
- Then add turmeric powder, red chili powder, and coriander powder. Mix and cook for a minute.
- Mix in water to make gravy. Simmer for 5 minutes.
- Then add kasoori methi, garam masala, and heavy cream.
- At the time of serving, add koftas and simmer for 2-3 minutes only.
- Garnish with leftover chopped nuts and chopped cilantro leaves.