Indian Almond Koftas with Yogurt
Dive into the rich and creamy indulgence of Indian Almond Koftas with Yogurt, a delectable vegetarian dish that combines crispy fried paneer and almond koftas with a luscious, spiced yogurt-based gravy. This recipe features tender koftas made from paneer, ground almonds, and mashed potatoes, deep-fried to golden perfection and simmered in a fragrant curry infused with cumin, garam masala, and fresh tomatoes. The gentle tang of whisked yogurt, balanced by warming spices, creates a velvety sauce that pairs beautifully with naan, roti, or basmati rice. Perfect for a cozy dinner or festive gathering, this dish showcases the artistry of Indian cuisine with its harmonious blend of textures and flavors.
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Recipe Information
Ingredients
- 200 grams Paneer (Indian cottage cheese)
- 50 grams Almonds
- 1 medium Potato (boiled and mashed)
- 2 tablespoons Cornflour
- 1 teaspoon Salt
- 500 milliliters Oil (for frying)
- 250 grams Yogurt (whisked)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (pureed)
- 1 teaspoon Ginger-garlic paste
- 1 small Green chilies (finely chopped)
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 2 tablespoons Fresh cream (optional)
- 2 tablespoons Fresh coriander leaves (chopped)
- 200 milliliters Water
Instructions
Soak the almonds in hot water for 10 minutes, then peel them and grind to a coarse paste.
In a mixing bowl, combine the grated paneer, mashed potato, ground almonds, cornflour, and 1/2 teaspoon of salt. Mix well to form a dough.
Divide the mixture into small balls (koftas), ensuring they are smooth and crack-free.
Heat oil in a deep pan over medium heat. Fry the koftas in batches until golden brown. Remove and set aside on a paper towel to drain excess oil.
In another pan, heat 2 tablespoons of oil and add cumin seeds. Let them splutter.
Add the chopped onion and sauté until golden brown. Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook the mixture until the oil separates from the masala.
Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook for 2-3 minutes.
Pour in water and bring the mixture to a simmer. Add garam masala and adjust seasoning with salt.
Gently place the fried koftas into the gravy and simmer for 2-3 minutes to allow the flavors to meld.
Finish with a drizzle of fresh cream (if using) and garnish with chopped coriander leaves.
Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
5850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 591.6 g | 758% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 2556 mg | 111% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 22.7 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1016 mg | 78% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
