Paneer kofta recipe with step by step photos - Soft paneer kofta are simmered into the creamy gravy. This paneer kofta curry is best served with garlic naan or lachha paratha.
1teaspoonKasoori methi (Dried fenugreek leaves)crushed between your palm before adding to release flavor
3tablespoonsHeavy whipping cream or fresh cream or malai
Cilantro or coriander leaves for garnishing
Instructions
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.
Making Kofta:
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.
Making Gravy:
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.