Paneer Kofta Receipe

Paneer Kofta Receipe
For Kofta :

  1. 250 grams paneer
  2. 1 large potato
  3. Salt as per taste
  4. Ginger garlic paste
  5. 1 spoonful of dhaniya powder
  6. 1 spoonful of kashmiri lal mirch
  7. Salt as per taste
  8. Oil as per requirement

For Gravy :

  1. 2 medium sized onions
  2. 1 large tomato
  3. 8-10 pieces of Kaju
  4. Giner garlic and chilli paste
  5. Salt as per taste
  6. 1 spoonful of dhaniya powder
  7. 1 spoonful of jeera powder
  8. 1 spoonful of garam masala
  9. 1 spoonful of kashmiri lal mirch
  10. 3/4th bowl of thick cream
  11. Kasuri methi
  12. ¾ cup of butter
  13. Oil as per requirement

Detailed Process:
Making kofta :

  1. Wash and peel the potato and let it boil for 7-8 whistels inside the pressure cooker
  2. Grate the paneer and collect it in a large bowl
  3. Mix paneer and potato together and add some salt in it
  4. Now, add the remaining ingredients of kofta and try to make a dough out of it
  5. Make medium sized koftas out of the dough
  6. If the koftas are not firm enough or if there is any hole in the kofta then add some more boiled potato so that the koftas doesn’t break when you put them in oil
  7. Heat some oil in the pan and let it deep fry completely
  8. Now, collect all the koftas in a plate over a tissue so that the excess oil is squeezed out of it.

Making Gravy :

  1. Heat the 3/4th butter and add onions in it. let the oil turn transparent and then keep them outside in a bowl
  2. Now, fry the tomatoes a little and let them turn soft and mushy
  3. Stir fry the kajus also for some seconds
  4. Make a puree separately out of onion, tomato and kaju.
  5. Now, heat the oil again and add a little butter into it
  6. Add a spoonful of turmeric and kashmiri lal mirch into the pan. Wait till they are completely fry
  7. Add the onion puree and let it fry completely. You will notice the onion puree leaving oil from the sides of the pan. That’s when you will know that the onion is completely fried.
  8. Now, add ginger garlic and chilli paste into it and let it fry till the smell of ginger garlic evaporates
  9. Add tomato puree and let it fry for some seconds
  10. Now, finally add kaju paste and let it fry completely and wait till the gravy stars to thicken
  11. Add some water and bring the gravy to a boil. You can add water as per your choice of thickness of gravy
  12. Finally add some cream and stir it completely with gravy
  13. Let it boil for some more time and finally add the crushed kasturi methi at the top

At the time of serving drop the gravy onto the balls and give it some standing time. Say about 8-10 minutes. And then it is ready to be served.
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