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Paneer Kofta Recipe

Elements Of Paneer Kofta

For the Kofta:

100 Gram Paneer, ground

1/2 Potatoes (pounded), bubbled

50 Gram Khoya

2 Tbsp Ginger garlic glue

1/2 tsp Turmeric powder

1 tsp Red bean stew powder

Modest bunch Fresh coriander

1/2 tsp Cumin seeds

1/2 tsp Coriander seeds

2-3 Tbsp Mustard oil

25 Gram Raisins, slashed

50 Gram Flour

To taste Salt

For the Gravy:

3 Tbsp Refined oil

2 Sticks Cinnamon

6 Green cardamoms

2 Brown cardamoms

12 Cloves

2-3 Bay clears out

2 tsp Cumin

2 Onions, finely slashed

4 tsp Ginger garlic glue

1 tsp Turmeric powder

1/2 tsp Red bean stew powder

1 tsp Coriander seeds (ground)

100 Gram Tomato puree

100 Gram Fresh drain

5 Tbsp Hung curd

1/2 tsp Sugar

To taste Salt

Step by step instructions to Make Paneer Kofta

For the Kofta:

1.In a blending dish join the ground paneer, potatoes, khoya, ginger garlic glue, salt, turmeric powder, red stew powder, crisp coriander, ground cumin and coriander seeds, mustard oil and raisins.

2.Mix well together and manipulate into a batter.

3.Make koftas (round nibble estimated balls) of the mixture, clean with flour.

4.Keep in the ice chest for fifteen minutes to let the koftas solidify.

For the Gravy:

1.Heat the refined oil in a skillet.

2.Add in the cinnamon sticks, green cardamom, darker cardamom, cloves, narrows leaves and cumin. Give it a chance to crackle.

3.Then include the onions, salt, ginger garlic glue, ginger garlic glue, red stew powder and ground coriander seeds. Cook till the onions dark colored.

4.Add in the tomato puree and crisp drain into the sauce. Blend and let cook on a delicate stew.

5.Into the skillet, add hung curd and sugar to adjust the sharpness.

6.Cover and let it cook for 10 – 15 mins.

7.In an alternate skillet, shallow broil the koftas in refined oil.

8.Add the shallow fricasseed kofta into the sauce blend. Let stew for 5-6 mins.

9.Garnish the sauce with new coriander and a press of lime, Serve hot!

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