When I saw the pics on Anjana’s recipe for, I knew I had to try it as soon as I could. I know from practice that Anjana’s recipes are foolproof and absolutely delicious.
Regular readers of this blog will remember that recently made a superlative Biryani with Soy Nuggets after being inspired by Anjana’s.
So this Sunday, I once used Anajan’s recipe as a base to make a slightly modified version of the Paneer Koftas in Yogurt Gravy. 🙂
Time: 60 Mins
Ingredients for the Kofta
- Paneer – 200 gms
- Corn Flour – 2 tbsp
- Green Chillies – 2
- Ginger – 1/2″ Piece
- Garam Masala – 1/2 tsp
- Salt to Taste
- Oil for Deep Frying
Ingredients for the Gravy
- Yogurt or Dahi – 1.25 Cup
- Tomato – 1 Large
- Onion – 2 Large
- Ginger – 1″ Piece
- Garlic – 3 Cloves
- Red Chilli Powder – 1 tsp
- Coriander Powder – 1 tsp
- Garam Masala Powder – 1 tsp
- Turmeric Powder – 1/2 tsp
- Cloves – 5
- Cinnamon – 1″ piece
- Green Cardamom – 4
- Oil – 2 tbsp (You can use some from the oil left-over after frying the koftas)
Method to Make the Koftas
- Grind the ginger and green chillies to a smooth paste.
- Crumble the paneer.
- Add the corn flour, green chilli-ginger paste, garam masala and salt.
- Mix well.
- Knead the paneer using the heel of your palm so that it forms a smooth dough.
- Set aside two small pinches of dough to test the heat of the oil.
- Divide into 12 equal portions.
- Roll each portion into a smooth ball.
- In a small wok, heat about 1 cup of oil. The oil should be medium hot.
To test the oil:
- Roll one of the pinches of paneer into a small ball into the oil.
- It should rise to the top and start frying on the surface.
- The paneer ball should not start turning brown immediately, but take a few seconds before which it should turn brown.
- If the paneer ball turns brown immediately, lower the heat for a few minutes and try again. 🙂
- If the paneer ball does not start to fry immediately, turn up the heat and try again. 🙂
- Fry the paneer balls till they are golden brown.
- Set aside.
Method to Make the Gravy
- Peel and chop the onions into large pieces.
- Chop the tomato into large pieces.
- Grind the onion, green chillies and ginger into a smooth paste.
- Set aside.
- Grind the tomato to a puree consistency.
- Set aside.
- Beat the yogurt till it is smooth and set aside.
- Heat 2 tbsp of oil.
- Add the whole green cardamom, cloves, cinnamon, and bay leaf.
- Stir-fry for 10-15 seconds.
- Add the onion paste and fry till it starts to turn light brown.
- Add the tomato paste and fry till the oil starts to leave the sides.
- Turn the heat to low.
- Add the garam masala, coriander powder, turmeric, and red chilli powder.
- Saute for 2 minutes.
- Add the beaten yogurt and mix well.
- Add 1 cup water and bring to a gentle simmer.
- Turn off the heat.
Putting It All Together
- Just before you are ready to eat, heat the gravy over low heat.
- Add the koftas to the gravy.
- Serve the koftas with hot rotis.
- I used just one tomato because too much tomato with yogurt makes the gravy sour/khatta.
- You could omit the tomato and add some amchur to the kofta (not gravy) instead.
- Notice that in step 13 of making the gravy, I turned the heat to low and then added the dry spices. This is because I wanted the pan to cool a bit before I added the yogurt. Do not add the yogurt when the pan is very hot or it will split and you will have grainy gravy. 🙁