Sulekha.com

Food Beta

Paneer Kofta

(Ratings:

Cuisine : Punjabi
Category : Vegetarian
Course : Side Dish

Paneer Kofta

Punjabi Cuisine Side Dish
Ingredients:

Express.Share.Review.

Do you like the dish?

I want to try it

Know how to prepare it?
Yes, I'm an expert
I'm an amateur
No, I'm interested to learn

My list of menu

Add this dish to my menu

Recommend a restaurant
Suggest a restaurant to have this dish

Post your recipeAsk a question

Featured Recipes for Paneer Kofta

Ingredients:

Boiled potatoesÂ Â -Â Â 4 medium sized
PaneerÂ Â -Â Â 150 gms
Chickpea flourÂ Â -Â Â 4 tbsp
Baking sodaÂ Â -Â Â A pinch
OilÂ Â -Â Â For deep frying
TomatoesÂ Â -Â Â 2
OnionÂ Â -Â Â 1
Salt & gingerÂ Â -Â Â According to taste
Chilli powderÂ Â -Â Â 1 tsp.
Corriander powderÂ Â -Â Â 1 tsp.
Garam masalaÂ Â -Â Â 1 tsp.
TurmericÂ Â -Â Â 1 tsp.
AmchoorÂ Â -Â Â 1/2 tsp

Method:

Take the potatoes and mash them, and it to the panner and the rest of the ingredients (if the paneer has solidified - crumble it with your hands).

Mix all the ingredients to form a soft dough. Make small balls from this. If the mixture sticks to your hands, apply some cooking oil on your palms.

Heat some oil in a wok or kadhai and deep fry these balls. the oil should be hot or else the balls will tend to break apart. Strain them on a paper towel and keep aside.

For the Gravy: Take the tomatoes, onions, ginger and grind them to paste.

Take some oil in a deep and broad vessel and stir fry this paste till the oil starts to separate. then add salt, turmeric, chilli powder, garam masala and the liquid that was saved after making paneer. let this simmer for about 15 minutes on medium heat. the gravy is ready.

Do not add the koftas immediately. The koftas are very soft, hence should be added 5 minutes before serving or else they will absorb too much gravy and crumble.

Ususally make them ahead, and then heat the gravy and koftas together in the microwave just before serving.

View all recipes »