SHAHI PANEER KOFTA CURRY | PANEER KOFTA RECIPE

 

Shahi Paneer Kofta Curry a rich and creamy curry for festive occasions with melt-in mouth Paneer Koftas stuffed with Cashew nuts and raisins. Enjoyed with Naan, Rotis or Jeera Rice.

Festive season or get together, food has an important part in the celebrations. Whenever there is a celebration, we look for making something new but delicious that suits the taste buds of all. No one wants to eat and cook the usual everyday meals.

Paneer kofta falls in the same family of Malai kofta. The only difference between the two is that malai kofta is stuffed with fry fruits and cream, so when we cut the kofta, fresh cream/malai oozes out. Whereas paneer koftas are simple fried paneer balls bonded with potatoes and chopped nuts.

Paneer Koftas is one of the dishes that is loved by majority of Indian. Since India has majority of vegetarians, it is one of the most popular dishes ordered by vegetarians in restaurants. Melt in mouth Paneer Dumplings stuffed with dry fruits like Cashew nuts and raisins, dunked in silken gravy are perfect for any festive occasion.

 

INGREDIENTS FOR MAKING PANEER KOFTA –

FOR KOFTAS –

• 1 Cup Fresh Paneer (Crumbled)
• 1 Boiled Potato (Medium)
• 2 Corn-starch
• 1-2 tbsp Finely Chopped Cashew Nuts
• 8-10 Raisins
• ¼ tsp Salt

FOR KOFTA CURRY –

• 1 Onion, chopped
• 4-5 Garlic
• 1" Ginger Piece
• 1-2 Green Chillies optional
• 3-4 Tomatoes (Medium)
• 1-2 Whole Red Chilies optional
• 1 tbsp Poppy Seeds
• 1 tbsp Melon Seeds
• 10-12 Cashew Nuts
• 1 tsp Cumin Seeds
• 1 tbsp Coriander Powder
• 1-2 tsp Garam Masala Powder
• ½ tsp Red Chilli Powder or as required
• ¼ tsp Sugar
• 2 tbsp Oil
• ½ tsp Dried Fenugreek Leaves/Kasoori Meethi
• Salt to taste

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INSTRUCTIONS TO MAKE PANEER KOFTA –

MAKE THE KOFTAS –

• Crumble Paneer (squeeze out the extra water from it).
• Mash boiled potato mix together potato, paneer, cornflour and milk powder and salt.
• Mash and mix well to a smooth mixture.
• Take small portion of mixture and flatten in your palm. Add finely chopped cashews & raisins and pack it tightly in a small tennis ball sized koftas.

FOR DEEP FRYING THE KOFTAS –

• Take oil in a pan and heat it on medium flame.
• Put Paneer kofta one by one making sure it does not break.
• Deep fry till kofta turns light brown. Avoid frying in very hot oil.

FOR MICROWAVE KOFTAS –

• Place Koftas in a microwave safe plate. Microwave on high for 2 minutes. 
• Take out and not touch koftas for 2-3 minutes as these will be very tender. Add to gravy and mix lightly.

Note - If you are microwaving koftas, add 1 tbsp of oil to Paneer Mixture, this will keep koftas moist and soft and prevents hardening, which may occur due to microwaving paneer.

MAKING THE GRAVY –

• Soak whole red chilies, cashew nuts, poppy seeds cumin seeds and melon seeds in warm water for 10 minutes.
• Make paste of onion, ginger, garlic, and green chilli.
• Boil water in a pan. Add tomatoes. Keep tomatoes in it for few minutes. 
• Take out once the skin is shrivelled, peel of the skin.
• Grind with soaked red chili, cashew nuts, poppy seeds, cumin seeds and melon seeds, make smooth puree.
• In a pan, heat oil, add cumin seeds and chopped onion
• Sautee onion paste till it turns light brown.
• Add tomato puree and cook till it leaves oil or is cooked well. Add dry masala powders.
• Adjust the consistency of gravy by adding water as required.
• Cook on medium flame for few minutes.
• Now Add roasted and crushed Kasuri Methi to gravy.
• Add koftas to the gravy and simmer it for 2-3 mins and then turn off the flame.

Serve Shahi Paneer Kofta hot with parathas or rice.

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