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 that we are using besan aka gram flour. For delicious flavor, we are adding few spices and fresh herbs like cilantro and mint leaves. 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. Check out more kofta curry recipes Lauki kofta // Malai kofta // Vegetable kofta
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 following in a bowl (grated paneer, besan, baking soda, green chili, cilantro, mint leaves, salt, red chili powder, chaat masala, garam masala, water). 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 smooth ball, make indentation in the center using thumb. 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 slotted spatula. Drain the access oil. 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 oozing out from the sides. 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.
Freezing Instructions:
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.
Check out more paneer gravy recipesPaneer tikka masala // Palak paneer // Kadai Paneer // Achari Paneer
