Paneer Kofta Curry is a royal North Indian dish where crispy paneer balls are dunked in a luscious and mildly spiced tomato-onion gravy. This dish is a perfect indulgence for special occasions, festive meals, or dinner parties.
Ingredients:
For Kofta:
- Paneer – 100 grams (crumbled)
- Cornflour – 1 tbsp
- Black pepper powder – 1/4 tsp
- Salt – Less than 1/2 tsp (adjust to taste)
- Oil – For deep frying koftas
For Gravy:
- Cooking oil – 3 tbsp
- Cumin seeds – 1 tsp
- Asafoetida – 1 pinch
- Onion – 2 large (finely ground)
- Tomato – 1 big (pureed with ginger and garlic)
- Ginger-Garlic Paste – 1 tsp
- Turmeric powder – 1/2 tsp
- Coriander powder – 1 tsp
- Red chili powder – 1/4 tsp
- Garam masala – 1/2 tsp
- Salt – As per taste
Water – As needed
Instructions:
- Make the Koftas:
Mash paneer in a mixing bowl until smooth. Add cornflour, black pepper powder, and salt. Mix thoroughly. Form small 1-inch balls. - Fry the Koftas:
Heat oil in a pan. Once hot, reduce flame to medium and fry paneer balls until golden. Remove on tissue paper. - Prepare the Base:
Grind onions separately. Make a puree of tomato, ginger, and garlic. - Cook the Masala:
Heat 3 tbsp oil. Add cumin seeds and a pinch of asafoetida. Add ground onion and sauté until brown. Stir frequently. - Add Tomato Mix:
Add the tomato-ginger-garlic puree. Cook on medium heat until oil starts separating. - Spice It Up:
Add turmeric, red chili powder, coriander powder, and salt. Stir well and cook for 2–3 minutes. - Assemble the Curry:
Add some water to adjust consistency. Gently drop fried koftas. Let them simmer for 2–3 minutes on low heat. - Finish with Garam Masala:
Add garam masala and mix gently. Turn off heat. Serve hot with roti or rice.
Nutritional Information (General):
- Calories: 250 kcal
- Carbohydrates: 12g
- Protein: 9g
- Fat: 18g
- Fiber: 2g
- Calcium: 15% (from paneer)
- Iron: 4%
Cooking Tips & Variations:
- Healthier Version: Shallow-fry koftas or air fry them instead of deep frying.
- Creamy Variation: Add 1-2 tbsp of cream or cashew paste in the end for richness.
- Stuffed Koftas: Fill paneer balls with a raisin or chopped nut mixture before frying.
- Vegan Twist: Use tofu instead of paneer and coconut cream in the gravy.
Common Mistakes & Fixes:
- Koftas break while frying: Ensure the mixture is firm; add a bit more cornflour.
- Gravy is too thick: Add warm water gradually and simmer.
- Too spicy: Add a spoon of fresh cream or yogurt to balance heat.
Chef’s Tips & Tricks:
- Mash paneer well to get smooth koftas.
- Always fry on medium heat; high heat may burn the koftas outside while keeping them uncooked inside.
- Make the gravy ahead; fry koftas fresh and add before serving for best texture.
Brand Suggestions:
- Paneer: Apna or Everest (Tesco, Sainsbury’s)
- Spices: TRS or Natco (Asda, Indian grocery stores)
- Oil: KTC Sunflower or Vegetable Oil
- Cornflour: Doves Farm or Tesco own brand
- Ginger-Garlic Paste: East End or Ashoka
Equipment & Tools:
- Mixing bowl
- Non-stick frying pan or kadai
- Blender or grinder
- Slotted spoon
- Tissue or kitchen towel
- Ladle
Pairing Suggestions:
- Serve with naan, tandoori roti, or lachha paratha.
- Tastes great with jeera rice or plain basmati rice.
- Pair with cucumber raita and onion salad for a full meal.
Allergen Information:
- Dairy: Contains paneer – not suitable for dairy allergies.
- Gluten-Free: Naturally gluten-free (ensure no cross-contamination).
- Nuts: Optional – avoid garnishes if allergic.
Recipe Instructions Step by Step:
Step 1: Mash 100g paneer and mix with 1 tbsp cornflour, 1/4 tsp black pepper, and salt. Shape into small balls.
Step 2: Heat oil and deep fry koftas on medium heat until golden. Remove and set aside.
Step 3: Grind 2 onions and puree 1 tomato with 1 tsp ginger-garlic paste.
Step 4: Heat 3 tbsp oil. Add 1 tsp cumin and a pinch of asafoetida. Sauté the onion paste until browned.
Step 5: Add tomato puree and cook until oil separates.
Step 6: Add 1/2 tsp turmeric, 1/4 tsp red chili powder, 1 tsp coriander powder, and salt. Stir for 2–3 minutes.
Step 7: Add water as needed. Gently drop koftas into gravy and cook for 2–3 minutes.
Step 8: Add 1/2 tsp garam masala. Turn off the heat and serve hot.