Friday, January 14, 2011

Paneer Kofta (Cottage Cheese Balls in Rich Gravy)

Kofta is a Middle Eastern and South Asian name for a Meatloaf ! It has a variety of vegetarian versions with Bottle Gourd, Potato, Cabbage, Peas, carrots, corn, Cottage Cheese etc and they go well with Naan/Parathas (Indian FlatBread). The dish is extremely versatile in sense that the ingredients can be spiced up in a whole lot of ways !

The star ingredient for the kofta is spiced as per taste buds and rolled in to a particular shape -cylinderical (oblong), spherical (round). They are then grilled or poached or fried or marinated or baked acordingly.These koftas are then served in a hot spicy sauce/gravy.


The kofta that gets a repeat entry in my kitchen is with Paneer. Potatoes and Cottage cheese spiced up and rolled are deep fried. They are then dumped in to a rich gravy of Cashews & Alomonds....


 Here's how:-


Ingredients---


For the Kofta:- (12 nos)


  • Paneer (200 gms) - Grated very finely
  • Potato - 1 large (Boiled & Grated)
  • Ginger - a small piece (grated)
  • Garlic -2 (minced )
  • Green chilli - 2 (finely chopped)
  • Coriander a handful (chopped finely)
  • Lemon juice - 1 tsp
  • Cashewnuts - a few (roughly broken)
  • Raisins - a  few
  • Salt to taste
  • Cornflour - 3 to4 tbsp
  • Oil to deep fry
For the Spicy  Gravy
  • Butter - 1 tbsp
  • Fennel Seeds - 1 tbsp
  • Cazrdamom - 2 to 3 pods (roughly crushed)
  • Almonds - a handful
  • Cashews - a handful
  • Onion- 3 (roughly chopped)
  • Tomato - 2 (pureed)
  • Green Chilli - 1
  • Ginger - Garlic Paste - 1tbsp
  • Red chillie Powder - 1 tsp- to taste
  • Turmeric Powder - 1tsp
  • Garam Masala- 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 1tsp
  • Salt to taste
  • Coriander - finely chopped

Method:-
 Get the Koftas Ready - Mix together grated paneer and potatoes along with green chilli,ginger , garlic, salt and pepper. Add chopped cashewnuts and raisins.



Finally blend it with lemon juice, cornflour and the coriander leaves . Make it in to a dough and divide them in to lemon sized balls .




Heat sufficient oil in a kadai and deep fry the balls a few at a time until golden brown. Drain on  to an absorbent paper and keep aside.



In the meanwhile soak the cashews and almonds in hot water and grind it in to a fine paste.


Also puree the onions and green chilli powder and set aside.


In a separate pan add butter and sizzle fennel seeds along with cardamom . Now add the pureed onions and saute till it turns translucent. Add ginger-garlic paste and sitr fry till the raw smell evaporates.


Now add coriander powder, turmeric powder, cumin powder and garam masala. Stir well and saute . Leave to cook on low heat for some time. Add little water if required.


Now add the pureed tomatoes along with salt to taste and let it cook for a while.  Add the cashew- almond paste. Stir well and cook on low heat for seven to eight minutes.

Once the mix attains the desired consistency drop the paneer koftas in the gravy.


Garnish with chopped coriander leaves

Serve Hot with Rotis or Naan

Enjoy !

40 comments:

  1. Nice tutorial priya!
    Wish you and your family a Happy Pongal!

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  2. super step by step process..paneet kofta looks so mouthwatering...

    Satya

    Super Yummy Recipes

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  3. looks mouthwatering..rich and yummy gravy

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  4. Wow this sounds lovely.. Love your Blog, will be visiting every day

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  5. Happy Pongal Priya,paneer kofta looks yummy yummy.

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  6. Kofta's r mine favourite...these look so nice, rich and creamy..Happy Pongal!!

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  7. Love the step by step pictures,looks so delicious,love the recipe.

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  8. love anything and everything with paneer..and that looks tempting and irresistible !!

    US Masala

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  9. ஸ்டெப் பை ஸ்டெப் படங்களுடன் க்ரேவி சூப்பராயிருக்கு,இனிய பொங்கல் நல்வாழ்த்துக்கள்!!

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  10. droolworthy and yummilicious kofta with a wonderful step by step demo.

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  11. Mouthwatering Kofta curry! happy Pongal to you and your family!

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  12. I've always thought that kofta is more like a meatball not a meatloaf.
    anyhow, yours look and sounds delicious. would love some right now.
    Thanks for sharing Priya

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  13. Ahhaa..This is exactly the same recipe I follow for making paneer koftas after hopping thro so many blogs.. So, I know it's by far the best and U made me drool my posting and I'm making this today.... without fail ...:)

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  14. Very interesting recipe and worth tryin it priya...thanks for sharing

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  15. Such a creamy and rich looking droolworthy paneer kofta curry Priya,yummy..

    Happy Pongal wishes to u and ur family..

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  16. @ Greengirl--usually meat balls, also as meatloaf in a few places where they are later cut and added to the gravy !

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  17. i think u should add the prep time and cooking time it takes for super ignorant people like me. so i'll know if i should even attempt to do it :D

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  18. looks very yum!..I love koftas...i love the way u made the gravy...
    Happy Pongal!

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  19. Paneer kofta looks delicious with rich and creamy gravy. Happy pongal to you and your family

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  20. Nice tutorial. Paneer kofta curry is so yummy..

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  21. Paneer Kofta looks to be so well made and yummy. Especially I loved the color of the gravy to be the highlight.

    Deepa
    Hamaree Rasoi

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  22. Hi! Very rich gravy and mouth watering too.Calorie watchers Be careful. Mom

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  23. love the step by step pics. koftas look very tempting

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  24. Creamy and yummy gravy! Nice recipe...


    http://treatntrick.blogspot.com

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  25. I love Kofta Priya, Thanks for posting this...can't wait to try it out :)

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  26. Rich and creamy... Wish you a Happy Pongal!

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  27. Tempting and yummy!
    Happy pongal to you!

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  28. @ Ian it took me approx 1 hr including the preparation time ;the lil one is a handful and so i don't cook at a stretch-- i am sure u can handle it well and finish it off by 40-50 minutes !! will incorporate them in future posts !!

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  29. Rich and creamy....Delicious!!

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  30. I love kofta and loved the addition of cashews and almonds. A must try dish for me.

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  31. Rich and Creamy.
    Lovely Naan as well

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  32. beautiful step by step post. love this curry. between your turmeric powder has a very different colour. which brand do you use?

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  33. @ sayantani - i generally prefer Everest for all spices ; MDH is also ok

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