Paneer Kofta Curry Recipe -Non Fried

Name: Paneer Kofta Curry Recipe -Non Fried
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 250 g Paneer (250 grams Paneer (Homemade Cottage Cheese)); 3 tbsp All-Purpose Flour (3 tablespoons All Purpose Flour (Maida)); 1 pinch Table Salt (1 pinch Salt + Salt to taste); 0 pieces Cilantro (Coriander (Dhania) Leaves small bunch, finely chopped); 1 tsp Cumin Powder (1 teaspoon Cumin powder (Jeera)); 1 piece Ginger (1 Ginger grated); 1 tbsp Honey (1 tablespoon Honey); 2 cup Tomato Purée (2 cups Homemade tomato puree); 1 tsp Ground coriander (1 teaspoon Coriander Powder (Dhania)); ½ tsp Garam Masala (1/2 teaspoon Garam masala powder); ¼ tsp Ground Turmeric (1/4 teaspoon Turmeric powder (Haldi)); ¼ cup Greek Yogurt (1/4 cup Hung Curd (Greek Yogurt) (or cream)); 0 pieces Kasuri Methi (Kasuri Methi (Dried Fenugreek Leaves) for garnishing); 0 pieces Vegetable Oil (Oil for cooking (vegetable oil used))

Paneer Kofta Curry Recipe -Non Fried - Kofta Recipes (Indian)

60 minIndian

Servings4

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Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Paneer250 g · 250 grams Paneer (Homemade Cottage Cheese)
All-Purpose Flour3 tbsp · 3 tablespoons All Purpose Flour (Maida)
Table Salt1 pinch · 1 pinch Salt + Salt to taste
Cilantro0 pieces · Coriander (Dhania) Leaves small bunch, finely chopped
Cumin Powder1 tsp · 1 teaspoon Cumin powder (Jeera)
Ginger1 piece · 1 Ginger grated
Honey1 tbsp · 1 tablespoon Honey
Tomato Purée2 cup · 2 cups Homemade tomato puree
Ground coriander1 tsp · 1 teaspoon Coriander Powder (Dhania)
Garam Masala½ tsp · 1/2 teaspoon Garam masala powder
Ground Turmeric¼ tsp · 1/4 teaspoon Turmeric powder (Haldi)
Greek Yogurt¼ cup · 1/4 cup Hung Curd (Greek Yogurt) (or cream)
Kasuri Methi0 pieces · Kasuri Methi (Dried Fenugreek Leaves) for garnishing
Vegetable Oil0 pieces · Oil for cooking (vegetable oil used)

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Steps

1Combine all the ingredients for the koftas in a bowl and knead well until you can get dough of the paneer. The dough will be firm and yet soft enough to shape into balls. Our next step is to bake them or pan fry them in the kuzhi paniyaram pan.
2If you plan to bake the kofta's; then place the paneer balls on a greased baking sheet. Brush the paneer balls with some oil and bake in a preheated oven (200 C) until the koftas turn golden brown in colour. Remove the kofta's from the oven once baked and keep them aside.
3If you plan to use the kuzhi paniyaram pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly.
4Once you are done baking/ pan frying the kofta's we will proceed to make the curry base.
5Heat oil in a heavy bottomed pan; add in the grated ginger and the honey, sauté until the honey begins to bubble. Stir in the tomato puree, turmeric powder, cardamom powder, garam masala powder, salt and chilli powder to taste. Bring the mixture to a boil and simmer for a couple of minutes till the tomatoes get cooked through.
6Finally add in the cream and the kasuri methi and stir it into the kofta curry. Add in the pan fried/baked Paneer Kofta Balls into the curry, cover the pan and simmer until the curry and flavours get absorbed into the koftas.
7Do make sure to check the salt and spice levels and adjust according to your taste.
8Serve The Paneer Kofta Curry Recipe with Whole Wheat Naan Recipe or Sprouted Moong And Methi Pulao with Carrot Cucumber Tomato Salad.