Paneer Kofta Recipe
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Paneer Kofta Recipe

Paneer Kofta is a true Mughlai style gravy. Learn how to make restaurant style malai kofta gravy recipe in a few simple steps.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Indian
Keyword: malai kofta gravy, paneer kofta, paneer kofta gravy
Servings: 4 people
Author: Hina Gujral

Ingredients

For Paneer Kofta

  • 200 gram paneer (cottage cheese), grated
  • 1 potato, boiled and grated
  • 2 slices of bread
  • Salt to taste
  • 1/2 teaspoon red chilli powder
  • oil for deep-frying

For Paneer Kofta Gravy:

  • 1 Cup onion, fine chopped
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 1/4 Cup cashew nuts
  • 1 whole bay leaf (tej patta)
  • 2 - 3 green cardamom (elaichi)
  • 1- 2 green chilli
  • 1 Cup milk, at room temperature
  • Salt to taste
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon Garam Masala ( see recipe here)
  • 1/4 teaspoon saffron strands
  • 4 tablespoon ghee (clarified butter)

Instructions

Prepare Kofta:

  • Heat oil for frying the kofta in a pan.
  • Remove the edges of the bread slices. Dip in water to soften for a second. Remove and squeeze well to drain all the water. 
  • Mix all the ingredients for the kofta except oil in a bowl. Mix and mash nicely to avoid any lumps. 
  • Make small, even bite-size balls of the mixture. Keep in the fridge while oil is heated.
  • Heat oil in a deep-frying pan over medium flame. 
  • Once the oil is hot, reduce the heat to low and fry the koftas until golden brown. Drain the koftas on a plate and keep aside.

Prepare Gravy:

  • Soak saffron in 1 tablespoon of milk and set aside. 
  • Boil cashew nuts in 1 Cup of water for 5 - 10 minutes. Blend to a smooth paste and set aside. 
  • Heat ghee in a heavy bottom pan. Add bay leaf, and cardamom. Fry for 1 - 2 seconds. 
  • Next, add the chopped onion, ginger, garlic, green chilli and fry till onion is golden brown in colour. 
  • Add spices, salt and cook for 1 - 2 minutes. Turn off the heat and grind the masala to a smooth paste. 
  • Once again, heat pan, add onion paste, cashew paste, and milk. Stir to combine nicely. 
  • Add salt, spices and allow the gravy to simmer over low heat for 5 - 10 minutes. Adjust the consistency of gravy by using water if it seems too thick. 
  • Once you are ready to serve, add the deep-fried kofta in gravy along with saffron milk. Stir gently to combine. Simmer paneer kofta curry for 3 - 5 minutes. Turn off the heat.
  • Serve Paneer Kofta Gravy with naan or paratha. 

Notes

  • You can use gluten-free bread as well to bind the kofta. Or use all-purpose flour if you are not making a gluten-free version. 
  • Kofta can be prepared and fried a few hours before as well. 
  • Chopped raisins can be stuffed inside the kofta for sweet flavour. 
 
 
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