Paneer kofta Curry is a soft creamy koftas made in onion tomato gravy. It is a rich dish, which can be made for lunch or dinner. Every bite will just melt in your mouth giving the taste of paneer and the spices. Paneer is also called as cottage cheese. Paneer is often included in the meal as it is very much liked by everyone in India, especially in north India.

How to make delicious Paneer Kofta Curry

There are many recipes of paneer….say Paneer Bhurji the most easy and delicious one, Kadhai Paneer, Shahi Paneer, Paneer pasanda, Matar paneer…all time favorite……and so on. You will always find a separate list of paneer dishes in any Indian restaurant. 

You can also try my other Sabzi/Side dish recipes Moong Dal ki Sabzi, Matar Paneer/Cottage cheese and green peas Curry, Beetroot sabzi, Quick Paneer ki sabzi/ Cottage cheese side dish, Bhindi/Lady’s Finger/ Okra sabzi, Suva/Shepu ki sabzi/Dill Side dish, Gaur sabzi/ Clutter beans side dish, Capsicum/Shimla Mirch Besan wale/ Capsicum side dish, Bharva Baigan/Eggplant Curry, Tori/ Turai ka Bharta, Methi Matar Malai/Fenugreek & Green peas curry, Bharva Parval.

Ingredients:                  

For the koftas

• Paneer/cottage cheese – 200 gm
• Boiled potatoes – 2 medium
• Corn starch – 1 tbsp
• Red chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Cumin/jeera powder – ½ tsp
• Garam masala powder – 1 tsp
• Chopped coriander leaves – ¼ cup
• Salt – to taste
• Oil – for frying

For the gravy

• Onion – 3 large
• Tomatoes – 3 large
• Garlic – 6 cloves
• Ginger – 1 inch
• Red chilli powder – 1 to 2 tsp
• Turmeric powder – 1 tsp
• Coriander powder – 1 tsp
• Cumin/jeera powder – ½ tsp
• Garam masala powder – 1 tsp
• Coriander leaves – to garnish
• Salt – to taste
• Oil – 2 tbsp

Method:

Making the koftas

• Grate the paneer and boiled potatoes. Take this in a bowl.
• Add all the ingredients except oil. Mix properly with hand.

• Roll into koftas.
• Heat oil in a kadhai. Check if the koftas doesn’t melt by adding a small ball of kofta. If it doesn’t melt fry all the koftas in 4 batches, 4 at each time. If the koftas melt add 1/2 tsp of corn starch and mix. Fry on medium flame. All the ingredients of the koftas are in the cooked form so we just have to make the outer layer crispy. Avoid frying on slow flame as the koftas will melt down and on high flame the koftas will burn quickly.

Making the gravy

• Roughly chop the onion and tomatoes.
• Heat 1 tsp of oil in a pan. Add the chop onion and tomatoes. Add the garlic also.
• Sauté on medium flame for 10 mins.
• Remove from the flame and let it cool.
• To this add ginger and grind into a paste.
• Heat 2 tbsp of oil in a kadhai. Add the paste and cook till the gravy leaves oil. Stir occasionally.
• Add the spices and cook for 2 mins.
• Add enough water to adjust the consistency of the gravy. Season with salt to taste.
• Bring it to boil.

Serving the koftas

• Add the koftas to the gravy while serving only otherwise the koftas will absorb all the gravy and will break down. You can also serve the koftas in a plate and pour the gravy over it. Garnish with chopped coriander.
• Enjoy with paratha or rice.

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