Paneer Kofta in a Tomato Gravy
- Ready In:
- 45mins
- Ingredients:
- 29
- Serves:
-
4
ingredients
-
For the kofta
- 1⁄4 cup chickpea flour
- 1 cup panir, crumbled
- 1 cup Baby Spinach
- 1⁄2 large onion, finely chopped
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon garam masala
- 1⁄4 teaspoon turmeric powder
- 2 garlic cloves, finely chopped
- 1⁄2 teaspoon ginger paste
- 1 green chili, finely chopped
- salt, to taste
- 2 tablespoons cilantro
- 1 lemon, juice of
- 1 tablespoon vegetable oil, plus extra
- vegetable oil, for deep frying
-
For the tomato gravy
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon mustard seeds
- 1 large tomatoes, chopped
- 1⁄2 onion, chopped
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon garam masala
- 1⁄4 teaspoon turmeric powder
- 1 garlic clove, finely chopped
- 1⁄2 teaspoon ginger paste
- 1⁄2 green chili, finely chopped
- salt, to taste
directions
- Combine all the kofta ingredients and mix with a little water to form small balls.
- Heat oil and deep fry the balls until golden.
- For the tomato gravy, heat the oil in a saucepan and add the cumin and mustard seeds. When they start to pop, add the remaining ingredients.
- Simmer 15 minutes, stirring occasionally.
- Add the paneer kofta into the tomato gravy and garnish with fresh cilantro.
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Reviews
-
I really liked this recipe. The best thing was that the koftas didn't break apart during deep frying like a lot of other kofta recipes do. I didn't add baby spinach leaves to the koftas because I didn't have any. I added only a very small amount of water to the mix (with too much water I think they might fall apart), then I refrigerated the balls a few hours before frying (which might have helped to keep them together). I made the sauce nearly as directed but I pureed the tomato first and used 2 tomatoes rather than one and I fried the whole spices then the onion, ginger and garlic, then the powdered spices, then finally I added the pureed tomato and fried it until the water of the tomato reduced and the tomato became golden (to cook the tomato [which gives a nice flavour through the dish]). The sauce tasted good as it was, but then I added a teaspoon of tomato paste and a little cream and half a teaspoon of sugar to the sauce and that also made it nice (I wanted the koftas to taste like malai kofta a dish from indian restaurants). Next time I want to add a few sultanas to the kofta mix as well, which I think would be nice. As is the koftas taste cheesy and spicy (without a flour or egg taste which is very good). I will definitely put this on my rotation as dish for when I feel like eating malai kofta.
RECIPE SUBMITTED BY
I live in Seattle with the two most gorgeous guys in the universe. The 8mth-old one, especially, is the center of my universe and pretty much everything I do these days revolves around him. The other guy is my wonderful husband - we've been married 2.5yrs and intend to stay married for the next several lifetimes:)
I gave up work a while back to raise my baby, and it's the most fulfilling thing I have ever done. My husband works from home as well, so our little boy has two doting parents at his beck and call 24hrs a day. We feel privileged that we are in a position to spend every minute with him as he is growing much too fast.
In a pre-baby world, I was something of a scientist (I know that sounds vague, but would rather not be too specific). My husband is a civil engineer-turned software engineer (no, he doesn't work for Microsoft, though we get asked that all the time).
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