How to make Paneer Kofta Curry - SK Khazana -
Deep-fried paneer kofte served on a bed of velvety tomato gravy
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Kofta, Cottage cheese (paneer) (पनीर)
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Paneer Kofta Curry - SK Khazana checkout Soya Malai Kofta, Soya Kofta Curry, Kabuli Chana Kofta Curry . You can also find more Main Course Vegetarian recipes like Red Cabbage And Apple Mix Spicy Bhindi Arbi Amritsari Baked Vegetable Cannelloni
Paneer Kofta Curry - SK Khazana Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Paneer Kofta Curry - SK Khazana Recipe
Kofta
Cottage cheese (paneer) grated 2 cups
Oil to deep fry
Salt to cook
Green cardamom powder 1/2 teaspoon
Refined flour 1 tablespoon
Gravy
Medium tomatoes quartered 3-4
Cashewnuts 8-10
Melon seeds (magaz) 1/4 cup
Green cardamoms 7-8
Poppy seeds (khuskhus) 2 tablespoons
Ginger chopped 1 inch
Red chilli powder 1 teaspoon
Salt to taste
Oil 2 teaspoons
Garam masala powder 1/2 teaspo to sprinkle
Honey 1/2 teaspoon
Fresh cream 1/4 cup + for drizzling
Method
Step 1
To prepare kofta, heat sufficient oil in a kadai. Take cottage cheese in a bowl, add salt, green cardamom powder and flour and mix well.
Step 2
Dampen palms with some water, divide the cottage cheese mixture into equal portions and shape into balls. Slide in these balls into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 3
Put tomatoes in a pressure cooker. Add cashewnuts, melon seeds, green cardamoms, poppy seeds, ginger, red chilli powder, salt, oil and 1 cup water, mix well and cover. Place the pressure cover on heat and cook under pressure till 2-3 whistles are given out. Open the lid when pressure is completely reduced.
Step 4
Blend the tomato mixture with an electric blender and pass through a sieve into a deep non-stick pan.
Step 5
Keep the pan on heat, add garam masala powder, honey and fresh cream and mix well. Add salt and mix. Take the pan off the heat.
Step 6
Transfer the gravy into a serving bowl and add the koftas. Drizzle some cream and sprinkle garam masala powder. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
