Creamy Paneer Kofta in Rich Tomato Gravy

Ingredients

• For the koftas: For the koftas:
• 200g (7oz) paneer, grated 200g (7oz) paneer, grated
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 2 tablespoons cornflour 2 tablespoons cornflour
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon green chili, finely chopped 1 teaspoon green chili, finely chopped
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Oil for deep frying Oil for deep frying
• For the tomato gravy: For the tomato gravy:
• 3 large tomatoes, pureed 3 large tomatoes, pureed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 cup heavy cream 1/4 cup heavy cream
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine grated paneer, mashed potatoes, cornflour, ginger paste, garlic paste, green chili, garam masala, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small round balls and set aside.
3. 3.
   Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, carefully drop the paneer balls into the oil and fry until golden brown. Remove the koftas from the oil and drain on a paper towel to remove excess oil.
4. 4.
   In a separate pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
5. 5.
   Add chopped onions and sauté until they turn golden brown.
6. 6.
   Add ginger-garlic paste and cook for a minute until the raw smell disappears.
7. 7.
   Add tomato puree, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook the mixture for 10-12 minutes, stirring occasionally, until the oil separates from the gravy.
8. 8.
   Reduce the heat to low and add heavy cream. Stir well to combine.
9. 9.
   Gently place the fried paneer koftas into the tomato gravy and simmer for 2-3 minutes, allowing the koftas to absorb the flavors of the gravy.
10. 10.
    Garnish with fresh cilantro leaves and serve hot with naan or rice.

Treat your ingredients with care...

• Paneer — Ensure that the paneer is grated finely to achieve a smooth texture in the koftas.
• Potatoes — Boil the potatoes until they are soft and mash them thoroughly to avoid any lumps in the kofta mixture.
• Ghee — If ghee is not available, you can substitute it with an equal amount of vegetable oil for cooking the tomato gravy.

Tips & Tricks

• To make the koftas extra soft, soak the grated paneer in warm water for 10 minutes before using it in the mixture.
• For a healthier version, you can bake the koftas instead of deep-frying them. Simply place the shaped koftas on a baking sheet lined with parchment paper and bake at 180°C (350°F) for 20-25 minutes, or until golden brown.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• For a richer flavor, you can add a tablespoon of cashew paste to the tomato gravy.
• To make the dish more vibrant, garnish with a sprinkle of dried fenugreek leaves (kasuri methi) before serving.

Serving advice

Serve the Creamy Paneer Kofta in Rich Tomato Gravy hot with naan, roti, or steamed rice. Accompany it with a side of cucumber raita or a fresh green salad to balance the richness of the dish.

Presentation advice

To enhance the presentation, place the paneer koftas in a shallow serving dish and pour the tomato gravy over them. Garnish with a drizzle of cream and a sprinkle of fresh cilantro leaves. Serve with a side of naan bread or rice.