Recipe- Classic Punjabi Dish Paneer Kofta

By: Pinki Thu, 22 Sept 2022 10:44 PM

Recipe- Classic Punjabi Dish Paneer Kofta

Paneer kofta is a classic Punjabi dish where bite-sized cottage cheese and potato balls are simmered in a silky smooth gravy. They are also called malai kofta. It is really important to add the right amount of cornflour here - less cornflour and the koftas will break when you fry, too much cornflour, and the koftas will lose their taste.

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Ingredients

For the Kofta


200 grams paneer grated
2-3 potatoes boiled and mashed
1 inch ginger grated
1 teaspoon garam masala
2 tablespoon cornflour
A handful coriander leaves
1 teaspoon red chilli powder or as per taste
Salt to taste
Oil for deep frying
A few cashew chopped

For the Gravy

1 large onion chopped
½ inch ginger grated
1 clove garlic grated
2 tablespoon ghee
10 cashew
3 tablespoon yogurt
1 tablespoon poppy seeds
1 teaspoon cumin powder
½ cup tomato puree
2 teaspoon Kashmiri red chilli powder or to taste
1 teaspoon garam masala
1 tablespoon coriander powder
1 teaspoon dried fenugreek leaf (kasuri methi)
A few coriander leaves for garnish
Salt to taste

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Method

To make the Kofta:

- Combine all the kofta ingredients except oil and cashew. Mix well

- Take a small portion of the mix and flatten it. Place 2-3 cashew in the center and shape it into a small balls.

- Repeat the step until all the mixture is used up. Cover the koftas and keep in the refrigerator for 30 minutes

- Heat oil in a frying pan. Deep fry the koftas on medium heat until golden brown

To make the Gravy:

- Soak cashew in water for 30 minutes

- Grind the poppy seeds into a fine powder in a coffee grinder.

- In a fry pan or kadai, heat 1 tablespoon ghee and fry onion on medium heat until golden brown. Add ginger, garlic and saute for 1-2 minutes. Let it cool completely

- Grind the cooled onion, ginger, garlic mix along with cashew, poppy seeds, tomato puree, and yogurt into a smooth paste

- In the same frypan, add 1 tablespoon ghee. Add the ground mixture and bring it to boil

- Add Kashmiri red chilli powder, cumin powder, coriander powder, and salt. Mix well. Add some water if the mixture is too dry

- Reduce heat, cover and simmer until completely cooked and the oil separates

- Add 1-2 cups hot water and adjust the consistency of the gravy

- Add the fried koftas and simmer for a minute

- Rub kasuri methi between your palm and add it in. Also, add garam masala. Mix well

- Garnish with coriander leaves

- Serve hot with rice/roti.

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