Paneer Aloo Kofta

Make restaurant style delicious rich Paneer kofta recipe at home without fail.

Ingredients:- ( Serve 15 )

KOFTA BALLS

  • 220 gm mashed crumbled Cottage cheese / Paneer
  • 1 cup boiled mashed Potatoes / Aloo
  • 50 gm Khoya / Mawa
  • Salt to taste
  • 1 tsp Kashmiri red Chilli powder
  • 1/2 tsp Turmeric / Haldi
  • 1/2 tsp Cumin powder / Zeera
  • 1/2 tsp Coriander powder / Dhaniya
  • 1/2 tsp Garam masala
  • 1/2 tsp Ginger paste / Adrakh
  • 1/2 tsp Garlic paste / Lasan
  • 1 tbsp Raisin / Kishmish
  • 1 tbsp chopped Cashews / Kaju
  • 2-3 tbsp Gram flour / Besan
  • 1/4 cup Corn flour
  • Oil to fry

GRAVY

  • 2 tbsp Oil
  • 2 Bayleaves / Tej patta
  • 1/2 tsp Cumin seeds / Zeera
  • 2 Onions / Pyaz
  • 1 tsp Ginger paste / Adrakh
  • 1 tsp Garluc paste / Lasan
  • Salt to taste
  • 1 tsp Kashmiri red chilli powder
  • 1/4 tsp Cloves powdered / Loung
  • 1/4 tsp Turmeric / Haldi
  • 1/2 tsp Coriander powder / Dhaniya
  • 1/4 tsp Cinnamon powder / Dalchini
  • 1/4 tsp Green cardamom powder / Hari Elachi
  • 1/4 tsp Black cardamom powder / Badi Elachi
  • 1/2 tsp Garam masala
  • 2 cup Tomato purée
  • 1/4 cup thick curd
  • 1+1/2 cup Water
  • 1/2 cup Milk
  • 1 tsp Dry fenugreek leaves / Kasoori methi
  • 1/4 cup Cashew milk / Kaju sa bana dhood
  • 1 tsp fresh green Coriander leaves / Dhaniya

Method :-

  1. Make a soft dough adding all the ingredients listed to make the dough except corn flour.
  2. Divide the dough in smooth lemon size Kofta balls.
  3. Coat the Kofta balls with corn flour to make the outer layer crispy.
  4. Fry in hot oil over medium till golden brown and crisp outside.
  5. Strain out and keep aside.
  6. For making gravy in hot Oil drop Bayleaves and Cumin seeds.
  7. Let the Cumin to crackle over low for few seconds.
  8. Now add Chopped Onion.Saute till translucent.
  9. Add Ginger-garlic paste and continue sauting for a minute.
  10. Put heat to low and add Salt.Kashmiri red chilli powder,cloves powder,Turmeric,Coriander,Cinnamon,green-black Cardamom and Garam masala.
  11. Within 30 seconds of adding all the spices add Tomato purée.
  12. Cook the Tomatoe just for couple of minutes over medium you will find Change in colour and then add Curd along with it Water.
  13. After Water comes to boil add Milk. in the boiling gravy drop in made Koftas.
  14. Flavour with Kasoori methi and Cashew milk and fresh green Coriander leaves.
  15. Put on the lid and let the Koftas cook in gravy for about 6-8 min on low.
  16. Before serving garnish with Cashew milk and fresh Coriander.
  17. Serve hot with Naan.

Tips :-

  • Avoid having any cracks in the Kofta balls.
  • Khoya/ Mawa gives richness to your Koftas,if you don’t have skip it.
  • Continueously keep on stirring while adding spices so that they don’t burn.
  • To make 1/4 cup Cashew milk blanch 1/4 cup Cashews,grind into a thick paste adding little Waterto make Cashew milk.
  • Keep little Cashew milk and green coriander aside for garnish.
  • You can keep the koftas prior ready and make the gravy whenever you need to serve the curry.

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