Paneer Veggie Kofta Curryby Leena Kohli (@leenakohli)
Paneer Veggie Kofta Curry is a delicious, rich, creamy and comforting Indian dish that boasts soft and uffy kofta balls made from a mixture of grated paneer and mixed vegetables, making it nutritious and flavourful. Served hot with roti or naan, it’s a perfect meal for any occasion or a cozy dinner at home.
- 200gPaneer (Cottage Cheese)(grated)
- 1/4cupCapsicum (chopped & squeezed)
- 1/4cupCarrot (chopped)
- 1/4cupOnion(chopped & squeezed)
- 1/2tspChilli flakes
- 1/2tspChaat Masala
- 1tspDry Mango Powder (Amchur)
- 1tspCumin Seeds
- 1tspCoriander Powder
- 3tbspAll-purpose Flour (Maida)
- Oil for Deep Frying
- 4tbspOil (divided)
- 4Garlic Cloves
- 1Mace (optional)
- 1Green Chilli (chopped)
- 1Onion (medium-sized)(sliced))
- 2Tomato (roughly chopped)
- 2tbspTomato Puree (optional)
- 1Black Cardamom
- Cinnamon Stick (small piece)
- 1tspCumin Seed
- 1tspRed Chilli Powder
- 1tspKashmiri Chilli Powder
- 1tspCoriander Powder
- 1/2tspCumin Powder
- 1/2tspGaram Masala Powder
- 1tbspKasuri Methi
In a mixing bowl, combine grated paneer, capsicum, carrot, onion, chilli flakes, oregano, chaat masala, dry mango powder, cumin seeds, coriander powder, salt and maida. Mix well and shape the mixture into small round or oval balls.
Heat oil in a pan and deep fry the kofta balls till they turn golden brown.
Drain them on a paper towel to remove excess oil.
Heat 1 tbsp of oil in a heavy-bottomed wok/pan on medium to high flame.
Add garlic cloves, green chilli, and mace. Stir for a minute.
Add the sliced onion and almonds and stir for 3-4 minutes until the onions become translucent.
Add chopped tomatoes and tomato puree, mix nicely, and saute for 2-3 minutes. Add half a cup of water, simmer and cook for 4-5 minutes or until tomatoes are mushy.
Transfer the mixture to a plate and cool.
Grind the mixture in a grinder and make a smooth paste.
Heat 2 tbsp of oil on medium to high flame in the same pan.
Add black cardamom, cinnamon stick, and cumin seeds and let them crackle. Add turmeric and red chilli powder and kashmiri chilli powder and stir.
Add the ground paste and mix. Keep stirring for 2-3 minutes.
Add curd and stir for another minute.
Add coriander powder, cumin powder, garam masala and salt. Stir and cook for 2-3 minutes or until oil comes to the surface.
Add water and bring the mixture to a boil. Reduce the heat and simmer for 5-6 minutes.
Add cream and kasuri methi and mix well. Taste the gravy and adjust the seasoning as necessary.
Add the fried kofta balls to the gravy and simmer for 2-3 minutes.
Garnish with chopped coriander leaves and serve hot with roti or naan.
Tips & Tricks
You can prepare and store the gravy and paneer balls separately in advance until ready to serve.
Heat the gravy before serving; add some water to adjust the consistency. Then gently add the koftas.
To make kofta balls, more firm can add roasted gram flour or bread crumbs to the mixture.
To make the dish spicier, you can add more red chilli powder.
You can also add vegetables with paneer to make koftas, like cabbage, spinach, cauliflower, peas etc.
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