Paneer Kofta (Cottage Cheese Balls in Yogurt Gravy)

Paneer Kofta in a Yogurt Based Gravy - Cottage Cheese Balls in a Yogurt Gravy
Paneer Kofta in a Yogurt Based Gravy

When I saw the pics on Anjana’s recipe for Paneer Kofta Korma {Indian Cottage Cheese Balls In A Delicate Yogurt Sauce}, 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 Shrimp (Prawns) Dum Biryani.

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

Serves: 4

Ingredients for the Kofta

  1. Paneer – 200 gms
  2. Corn Flour – 2 tbsp
  3. Green Chillies – 2
  4. Ginger – 1/2″ Piece
  5. Garam Masala – 1/2 tsp
  6. Salt to Taste
  7. Oil for Deep Frying

Ingredients for the Gravy

  1. Yogurt or Dahi – 1.25 Cup
  2. Tomato – 1 Large
  3. Onion – 2 Large
  4. Ginger – 1″ Piece
  5. Garlic – 3 Cloves
  6. Red Chilli Powder – 1 tsp
  7. Coriander Powder – 1 tsp
  8. Garam Masala Powder – 1 tsp
  9. Turmeric Powder – 1/2 tsp
  10. Cloves – 5
  11. Cinnamon – 1″ piece
  12. Green Cardamom – 4
  13. Oil – 2 tbsp (You can use some from the oil left-over after frying the koftas)

Method to Make the Koftas

  1. Grind the ginger and green chillies to a smooth paste.
  2. Crumble the paneer.
  3. Add the corn flour, green chilli-ginger paste, garam masala and salt.
  4. Mix well.
  5. Knead the paneer using the heel of your palm so that it forms a smooth dough.
  6. Set aside two small pinches of dough to test the heat of the oil.
  7. Divide into 12 equal portions.
  8. Roll each portion into a smooth ball.
  9. In a small wok, heat about 1 cup of oil. The oil should be medium hot.
  10. To test the oil:
    1. Roll one of the pinches of paneer into a small ball into the oil.
    2. It should rise to the top and start frying on the surface.
    3. The paneer ball should not  start turning brown immediately, but take a few seconds before which it should turn brown.
    4. If the paneer ball turns brown immediately, lower the heat for a few minutes and try again. 🙂
    5. If the paneer ball does not start to fry immediately, turn up the heat and try again. 🙂
  11. Fry the paneer balls till they are golden brown.
  12. Set aside.

Method to Make the Gravy

  1. Peel and chop the onions into large pieces.
  2. Chop the tomato into large pieces.
  3. Grind the onion, green chillies and ginger into a smooth paste.
  4. Set aside.
  5. Grind the tomato to a puree consistency.
  6. Set aside.
  7. Beat the yogurt till it is smooth and set aside.
  8. Heat 2 tbsp of oil.
  9. Add the whole green cardamom, cloves, cinnamon, and bay leaf.
  10. Stir-fry for 10-15 seconds.
  11. Add the onion paste and fry till it starts to turn light brown.
  12. Add the tomato paste and fry till the oil starts to leave the sides.
  13. Turn the heat to low.
  14. Add the garam masala, coriander powder, turmeric, and red chilli powder.
  15. Saute for 2 minutes.
  16. Add the beaten yogurt and mix well.
  17. Add 1 cup water and bring to a gentle simmer.
  18. Turn off the heat.

Putting It All Together

  1. Just before you are ready to eat, heat the gravy over low heat.
  2. Add the koftas to the gravy.
  3. Serve the koftas with hot rotis.

Tips

  • 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. 🙁

I am taking this recipe to:

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