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Paneer Koftas: What's Needed-For The Koftas

This recipe provides instructions for making paneer koftas and gravy. The koftas are made from mashed paneer, potatoes, cornflour and spices, shaped into balls and deep fried. For the gravy, cashews and poppy seeds are soaked in milk to make a paste, onions, garlic, ginger and tomatoes are made into another paste. These pastes along with yogurt, water and tempering spices like cumin and bay leaf are cooked to make a flavorful gravy. The fried koftas are then added to the gravy before serving over rice.

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Anitha Vinukumar
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48 views1 page

Paneer Koftas: What's Needed-For The Koftas

This recipe provides instructions for making paneer koftas and gravy. The koftas are made from mashed paneer, potatoes, cornflour and spices, shaped into balls and deep fried. For the gravy, cashews and poppy seeds are soaked in milk to make a paste, onions, garlic, ginger and tomatoes are made into another paste. These pastes along with yogurt, water and tempering spices like cumin and bay leaf are cooked to make a flavorful gravy. The fried koftas are then added to the gravy before serving over rice.

Uploaded by

Anitha Vinukumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Paneer Koftas

What's needed-
For the koftas-
200 gms of paneer, grated
2 potatoes, boiled and mashed
2 tsp cornflour
1/2 tsp turmeric powder
1/2 tsp garam masala powder
salt to taste
oil for deep frying
For the gravy-
Paste no. 1-
2 handfuls of cashew nuts and 2 smaller handfuls of
poppy seeds, soaked in a cup of warm milk for and
hour
Paste no. 2-
2 onions, chopped
4-5 cloves of garlic, chopped
1" of ginger, chopped
2 tomatoes chopped
Powdered spices-
1 tsp each of turmeric, cumin and coriander powders
1/2 tsp of garam masala powder
For the tempering-
1 tsp cumin seeds
1 bay leaf
1 whole red chilli
Others-
1C of yogurt
salt to taste
1 glass of water
2 tblsp of oil
How to-
The koftas-
Mix all the ingredients for the kofta except the oil. Shape into 15 equal sized balls and deep fry till nicely
browned. Drain on paper towels and save aside.
The gravy-
Heat the oil in a pan. Add the ingredients for tempering.
When the seeds begin to splutter, add the tomato based paste. Apart from the garam masala powder, add
the rest of the powdered spices and stir over medium heat till the water evaporates and the mixture forms
a lump.
Add the cashew paste, yogurt and a glass of water. Season with salt and simmer over medium heat for 5-
6 minutes.
Add the garam masala powder and simmer for another minute.
Remove from heat and dunk the koftas into the gravy. Garnish with a little cream (optional) and serve hot
with rice or rotis and enjoy a nice meal...

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