Regal Paneer Kofta
This rich and creamy Paneer Kofta features soft paneer and potato dumplings in a velvety cashew and tomato gravy. It's a special occasion dish, perfect with naan or rice.
Ingredients
- 250 grams paneer
- 2 medium potatoes
- 2 tablespoons cornstarch
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt
- 3 tablespoons vegetable oil
- 1 medium onion
- 1 inch ginger
- 3 cloves garlic
- 2 medium tomatoes
- 0.5 cup cashews
- 0.5 cup plain yogurt
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.25 teaspoon fenugreek leaves
- 0.5 cup water
- 2 tablespoons fresh cream
- 2 tablespoons fresh cilantro leaves
Instructions
- To prepare the koftas, boil 2 medium potatoes until tender. Peel the skin and mash them well in a large bowl. Ensure there are no lumps.
- Grate 250 grams paneer and add it to the mashed potatoes. Add 2 tablespoons cornstarch, 0.5 teaspoon red chili powder, 0.5 teaspoon garam masala, and 0.5 teaspoon salt. Mix everything gently to form a soft dough.
- Divide the kofta dough into 12-14 equal portions and shape them into small, smooth balls. Set them aside on a plate.
- Heat 3 tablespoons vegetable oil in a deep pan or kadai over medium heat. Fry the paneer koftas in batches until they are golden brown on all sides. Remove them with a slotted spoon and place them on a paper towel to drain excess oil. Keep aside.
- For the gravy, roughly chop 1 medium onion, 1 inch ginger, and 3 cloves garlic. Chop 2 medium tomatoes.
- Soak 0.5 cup cashews in warm water for 15 minutes, then drain. In a blender, combine the chopped onion, ginger, garlic, tomatoes, and soaked cashews. Blend to a very smooth paste, adding a splash of water if needed.
- In the same pan with 1 tablespoon of the leftover oil (or add a little more if needed), add the blended gravy paste. Cook on medium-low heat, stirring occasionally, for 8-10 minutes until the oil starts to separate from the sides.
- Whisk 0.5 cup plain yogurt in a small bowl. Reduce heat to low and add the whisked yogurt to the gravy, stirring continuously to prevent curdling. Cook for 2-3 minutes.
- Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, 0.5 teaspoon red chili powder, and 0.5 teaspoon salt to the gravy. Mix well and cook for another 2-3 minutes.
- Add 0.5 cup water to adjust the gravy consistency. Bring to a gentle simmer. Stir in 0.25 teaspoon fenugreek leaves (kasuri methi) and 0.5 teaspoon garam masala. Cook for 5 minutes.
- Gently add the fried paneer koftas to the simmering gravy. Cook for 5-7 minutes, allowing the koftas to absorb the flavors. Be careful not to break them.
- Stir in 2 tablespoons fresh cream. Cook for just 1 minute more, then turn off the heat.
- Transfer the Regal Paneer Kofta to a serving bowl. Garnish with 2 tablespoons fresh cilantro leaves. Serve hot with naan, roti, or steamed basmati rice.