Paneer Kofta Curry Recipe -Non Fried
The Paneer Kofta Curry Recipe is a delicious preparation of paneer (homemade cottage cheese) that is simmered in a spiced tomato gravy. The paneer koftas in this recipe are made in a kuzhi paniyaram pan and dunked in a no onion no garlic mildly spiced gravy. Make this delicious Paneer Kofta Curry for a weekend dinner or party.
The Paneer Kofta Curry Recipe is a delicious preparation paneer (homemade cottage cheese) that is simmered in a spiced tomato gravy. Kofta's are traditionally deep fried vegetable or cheese balls that are dipped in a spicy curry. This recipe of kofta is healthy as the kofta's are not deep fried but instead made in a kuzhi paniyaram pan. If you do not have this pan, then you can bake it in the oven too and you will get the same result. The gravy is something that I make all the time is mild and sattvic without the addition of onion and garlic. The result is an absolutely delicious curry!
Take a look at more curry recipes to try
Ingredients for Paneer Kofta
- 250 grams Paneer (Homemade Cottage Cheese)
- 3 tablespoons All Purpose Flour (Maida)
- 1 pinch Salt
- Coriander (Dhania) Leaves , small bunch, finely chopped
- 1 teaspoon Cumin powder (Jeera) Ingredients for Gravy
- 1 Ginger , grated
- 1 tablespoon Honey
- 2 cups Homemade tomato puree
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 cup Hung Curd (Greek Yogurt) , (or cream)
- Kasuri Methi (Dried Fenugreek Leaves) , for garnishing
- Salt , to taste
- Sunflower Oil , for cooking
How to make Paneer Kofta Curry Recipe -Non FriedMethod for Paneer Kofta's
Combine all the ingredients for the koftas in a bowl and knead well until you can get dough of the paneer. The dough will be firm and yet soft enough to shape into balls. Our next step is to bake them or pan fry them in the kuzhi paniyaram pan.
If you plan to bake the kofta's; then place the paneer balls on a greased baking sheet. Brush the paneer balls with some oil and bake in a preheated oven (200 C) until the koftas turn golden brown in colour. Remove the kofta's from the oven once baked and keep them aside.
If you plan to use the kuzhi paniyaram pan; then place the kofta balls in the pan's cavities; drizzle the kofta's with a little oil and pan fry them until golden brown on both sides. You will have to flip the kofta balls so they fry on all sides evenly.
Once you are done baking/ pan frying the kofta's we will proceed to make the curry base.
Heat oil in a heavy bottomed pan; add in the grated ginger and the honey, sauté until the honey begins to bubble. Stir in the tomato puree, turmeric powder, cardamom powder, garam masala powder, salt and chilli powder to taste. Bring the mixture to a boil and simmer for a couple of minutes till the tomatoes get cooked through.
Finally add in the cream and the kasuri methi and stir it into the kofta curry. Add in the pan fried/baked Paneer Kofta Balls into the curry, cover the pan and simmer until the curry and flavours get absorbed into the koftas.
Do make sure to check the salt and spice levels and adjust according to your taste.