Kofta is derived from the Persian word “Koftah” which means “pounded meat”.  Paneer Kofta is a vegetarian Indian delicacy in which pounded cottage cheese and potatoes are used instead to emulate the texture and flavor of pounded meat. Generally the kofta’s are fried but this recipe has baked kofta’s instead. These Paneer Kofta’s are served in creamy onion-tomato based curry. Paneer Kofta curry itself is a balance of the sweetness from the onions, acidity of the tomatoes, the richness of the cream, and a tinge of heat from red chilies. 

So prepare yourself for an indulgent Indian curry meal.

Paneer Kofta Recipe

Indian Paneer Kofta Curry Recipe | How to make Paneer Kofta | Malai Kofta step by step guide to make the Indian delicacy paneer kofta.

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Prep Time 20 mins

Cook Time 35 mins

Total Time 55 mins

Course Main Course

Cuisine Indian

Servings 2 people

Calories 245 kcal

Equipment

• Oven

Ingredients

  

Paneer Kofta

• 2 large potatoes (Approx.150grams)
• 100 grams paneer
• 2 teaspoon  salt
• 1/4 cup coriander
• 1 teaspoon garam masala
• 1 teaspoon ginger paste
• 2 tablespoon cornflour 
• 8-10 chopped cashew 
• 4-6 raisins
• 1 tablespoon oil

Paneer Kofta Gravy

• 1 tablespoon oil
• 1 bay leaf
• 1 dry red chili
• 4 cloves garlic chopped
• 1 large onions
• 3 medium tomatoes
• 1 tablespoon salt
• 1/2 tablespoon chili powder
• 1 teaspoon garam masala
• 2 tablespoon cream
• 1 tablespoon butter
• 1/4 cup milk
• 1 teaspoon sugar

Instructions

 

Paneer Kofta

• Boil the potatoes. After it has cooled down, mashed them.
• Crumble the paneer in a bowl, add the potatoes, corriander, salt, garam masala, cashew, raisins and cornflor.
  
• Roll them and Make them into small rounds.
  
• You will get approx. 6 round paneer kofta's
  
• Put it in a baking tray, apply oil to it and bake it at 180C for 20 mins.
  
• They will have a nice light brown color on it.

Paneer Kofta Gravy

• In a pan, take oil. Add bay leaf and dried red chili.
• Add garlic to it and saute it. Till the raw smell of garlic goes away,
• Add onions to it, saute till they are nicely caramelized and this will give a nice sweetness to the gravy
  
• After that add the tomatoes and let it cook till they become soft.
  
• Switch the stove off, let this cool down a little, remove the bay leaf, and blend it into a fine paste.
  
• Do not add water to the gravy.
• Add the gravy in the same pan, put salt, chili powder, and garam masala.
•  Let it cook till the tomatoes leave some water, put some fresh cream, butter, and milk to it. Stair the gravy.
  
• Add sugar to it, this will bring some sweetness to the gravy Let the gravy reduce to a thicker consistency.
• Put the paneer kofta’s in them, add some cheese on the kofta's. Cook for another 5mins,
  
• Saute some onions with coriander and salt. Saute till they become brown.
• Garnish the Paneer Kofta curry with some coriander, fresh cream, and sauteed onions.
  

Notes

What to eat with Paneer Kofta:

• You can eat the Paneer Kofta with some roti, paratha, palak paratha/flatbread or rice. 

Tips:

• You can deep fry or shallow fry the paneer kofta’s as well. 
• You can add honey instead of sugar in the Paneer Kofta.  
• Of you like spicy food you can add some chopped chili to the paneer kofta mixture.
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Keyword Baked Not Fried, Curry, Dinner, Indian Curry, Indian Cusine, Main Dish, Malai Kofta, Paneer Kofta, Punjabi, Vegetarian