Nov 19, 2011

Paneer (Cottage Cheese) Kofta Curry



Paneer (Cottage Cheese) Kofta Curry (less spicy and without tomato puree)

A very popular North Indian dish, goes well with Indian breads and Pulao varieties !!!!

Makes: 10 koftas

Serves: 2 - 3

Ingredients

For kofta:

100 g paneer, grated
2 potatoes, boiled and mashed
1 tablespoon finely chopped onion
1 small green chilli, finely chopped
1 tablespoon finely chopped coriander leaves
1 teaspoon corn flour
1/2 teaspoon salt
200 ml oil to fry

For the gravy:

24 cashew nuts
50 ml (1/4 cup) water

Soak cashew nuts in 1/4 cup (50 ml) water for 1 hour and make a smooth paste in a mixer (along with water). Keep aside.

Other ingredients:

1 tablespoon oil
1 onion, finely chopped
6 cloves garlic, finely chopped (or 1 tablespoon ginger - garlic paste)
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1 teaspoon coriander powder
1/4 teaspoon garam masala powder
3/4 teaspoon salt ( or to taste )
Extra 100 ml (1/2 cup) water
2 teaspoons chopped coriander leaves

Method

Tip: Allow the curry to stand for at least one hour before serving so that the gravy and koftas absorbs all the flavors.

For Koftas:

In a bowl, mix boiled and mashed potatoes with grated paneer, coriander leaves, chopped green chilli, salt to taste and corn flour. Mix all the ingredients well and make a soft dough. Divide this kofta mixture into 10 equal lemon sized balls. Deep fry paneer - potato balls immediately.

Heat oil in a kadai / frying pan. Reduce heat to medium and deep fry paneer - potato balls till golden color on both sides (5 balls at a time). Drain out oil and place on kitchen towel to absorb extra oil. Keep aside carefully.



For the curry (1st recipe):

Dilute red chilli powder, turmeric powder, coriander powder and garam masala powder with 2 tablespoon water and keep aside ( spice mix).

Heat oil in a pan. Add finely sliced onion and fry till pink color.

Add finely chopped garlic and fry on a low to medium heat until golden color and crisp.

Add diluted spice mix. Mix it well and fry for 2 minutes or till the raw smell goes and water dries up.

Add cashew nut paste and mix it well. Add extra 3/4 cup (175 ml) water and salt to taste.

Cover with a lid and cook on a low heat for 10 - 12 minutes until the cashew nut mixture slightly thickens.

Arrange fried koftas (paneer - potato balls) in a flat bowl and pour medium thick cashew nut gravy over it.

Sprinkle chopped coriander leaves.

Serve with any Indian breads or Pulao varieties of your choice.

2 nd recipe (with tomato puree):

Ingredients


16 cashew nuts

1/4 cup (50 ml) water

1 tablespoon oil

1 onion, finely sliced or 3 tablespoons

1 tablespoon ginger – garlic paste

1 tomato 1 big or 2 small (pick well ripe),  finely chopped or 2 tablespoons tomato puree

1 teaspoon red chilli powder
2 teaspoon coriander powder
1/4 teaspoon turmeric powder

3/4 cup (150 – 175 ml) water -  less than 1 cup (Indian standard measuring cup of 200 ml / 8 oz capacity water

1 teaspoon salt (or to taste)

Cahew nut paste

Deep fried koftas

1 teaspoon chopped coriander leaves

Method

Soak cashew nuts in 1/4 cup (50 ml) water for one hour and make a smooth paste in a mixer (along with water). Keep aside.

Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).

In a pan, heat oil. Add sliced onions  and fry till golden color and crisp on a low to medium heat.

Add ginger – garlic paste and stir well for 2 minutes until the raw smell goes.

Add chopped tomatoes / tomato puree. Saute well for 2 - 3 minutes (if using chopped tomatoes, fry until till well combined).

Add diluted spice mix.  Stir all the ingredients well for 2 - 3 minutes.

Add  ¾ cup (150 – 175 ml) water and salt to taste. Cover with a lid and cook on a low to medium heat for 8 minutes or the gravy slightly thickens / tomatoes well blended.

At this point, add  cashew nut paste .  Mix well. Cover again and cook a low heat for 7 minutes or until the gravy thickens.

Arrange fried koftas (paneer - potato balls) in a flat bowl and pour medium thick cashew nut gravy over it.

Sprinkle chopped coriander leaves. Serve with any Indian breads or Pulao varieties of your choice.


5 comments:

MyKitchen Flavors-BonAppetit!. said...

Wow1,Creamy and simply temptingly rich Kofta Curry.Yumm

Tina said...

delicious curry...is

Reshmi Mahesh said...

creamy delicious curry..

Daniel Saraga said...

that looks ridiculously delicious. I've always wanted to try making this dish.

How badly would I ruin it if I baked the paneer/potato balls instead of deep-frying them?

Rani acharyulu said...

Wow,wonderful koftas clicks,itself looks tempting...delicious n'yummy recipe!