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.
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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.
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.
How do I make Paneer Veggie Kofta Curry step by step?
To make Paneer Veggie Kofta Curry, start by mixing grated paneer, chopped capsicum, carrot, onion, and spices in a bowl. Shape the mixture into small balls and deep fry them until golden brown. For the curry, sauté garlic, green chili, and onions, then add tomatoes and blend into a smooth paste. Cook the spices, add the paste, and simmer with curd and cream. Finally, add the fried kofta balls to the gravy and serve hot with roti or naan.
Can I make Paneer Veggie Kofta Curry vegan?
Yes, you can make Paneer Veggie Kofta Curry vegan by substituting paneer with tofu or a plant-based cheese alternative. Additionally, replace curd with a non-dairy yogurt and use coconut cream instead of dairy cream for a rich texture.
What are some good substitutions for ingredients in Paneer Veggie Kofta Curry?
If you don't have paneer, you can use crumbled tofu or a mix of mashed potatoes and chickpea flour. For the spices, feel free to adjust based on your taste or availability; for example, you can use garam masala instead of chaat masala. If you prefer a gluten-free option, replace all-purpose flour with chickpea flour.
How should I store leftover Paneer Veggie Kofta Curry?
Store leftover Paneer Veggie Kofta Curry in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of water if needed to maintain the gravy's consistency.
What dishes pair well with Paneer Veggie Kofta Curry?
Paneer Veggie Kofta Curry pairs wonderfully with Indian breads like roti, naan, or paratha. You can also serve it with steamed basmati rice or jeera rice for a complete meal. A side of cucumber raita or a fresh salad can complement the rich flavors of the curry.
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