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)
For the Spicy Gravy
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 !
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
- 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 !
Nice tutorial priya!
ReplyDeleteWish you and your family a Happy Pongal!
Looks really rich and creamy.
ReplyDeletesuper step by step process..paneet kofta looks so mouthwatering...
ReplyDeleteSatya
Super Yummy Recipes
delicious curry looks wonderful
ReplyDeletelooks mouthwatering..rich and yummy gravy
ReplyDeleteHappy Pongal Priya,paneer kofta looks yummy yummy.
ReplyDeleteKofta's r mine favourite...these look so nice, rich and creamy..Happy Pongal!!
ReplyDeleteLove the step by step pictures,looks so delicious,love the recipe.
ReplyDeletelove anything and everything with paneer..and that looks tempting and irresistible !!
ReplyDeleteUS Masala
ஸ்டெப் பை ஸ்டெப் படங்களுடன் க்à®°ேவி சூப்பராயிà®°ுக்கு,இனிய பொà®™்கல் நல்வாà®´்த்துக்கள்!!
ReplyDeletedroolworthy and yummilicious kofta with a wonderful step by step demo.
ReplyDeleteMouthwatering Kofta curry! happy Pongal to you and your family!
ReplyDeleteI've always thought that kofta is more like a meatball not a meatloaf.
ReplyDeleteanyhow, yours look and sounds delicious. would love some right now.
Thanks for sharing Priya
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 ...:)
ReplyDeletelooks great priya!
ReplyDeleteVery interesting recipe and worth tryin it priya...thanks for sharing
ReplyDeleteSuch a creamy and rich looking droolworthy paneer kofta curry Priya,yummy..
ReplyDeleteHappy Pongal wishes to u and ur family..
Thats so rich and creamy :) love it :)
ReplyDelete@ Greengirl--usually meat balls, also as meatloaf in a few places where they are later cut and added to the gravy !
ReplyDeletei 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
ReplyDeletelooks very yum!..I love koftas...i love the way u made the gravy...
ReplyDeleteHappy Pongal!
Paneer kofta looks delicious with rich and creamy gravy. Happy pongal to you and your family
ReplyDeleteNice tutorial. Paneer kofta curry is so yummy..
ReplyDeletePaneer Kofta looks to be so well made and yummy. Especially I loved the color of the gravy to be the highlight.
ReplyDeleteDeepa
Hamaree Rasoi
Hi! Very rich gravy and mouth watering too.Calorie watchers Be careful. Mom
ReplyDeletelove the step by step pics. koftas look very tempting
ReplyDeleteCreamy and yummy gravy! Nice recipe...
ReplyDeletehttp://treatntrick.blogspot.com
I love Kofta Priya, Thanks for posting this...can't wait to try it out :)
ReplyDeleteand Happy Pongal!
ReplyDeleteRich and creamy... Wish you a Happy Pongal!
ReplyDeleteTempting and yummy!
ReplyDeleteHappy pongal to you!
@ 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 !!
ReplyDeleteRich and creamy....Delicious!!
ReplyDeleteI love kofta and loved the addition of cashews and almonds. A must try dish for me.
ReplyDeleteRich and Creamy.
ReplyDeleteLovely Naan as well
beautiful step by step post. love this curry. between your turmeric powder has a very different colour. which brand do you use?
ReplyDelete@ sayantani - i generally prefer Everest for all spices ; MDH is also ok
ReplyDeletesound great and very tasty:)
ReplyDeleteLoose Weight
ReplyDelete