Paneer Kofta in a Tomato Gravy
Indulge in the rich and decadent flavors of Paneer Kofta in a Tomato Gravy, a delightful North Indian dish that's perfect for any special occasion. This recipe features soft, melt-in-your-mouth paneer koftas—crispy on the outside and stuffed with sweet raisins—nestled in a luscious, creamy tomato and cashew-based gravy. The vibrant curry is infused with aromatic spices like garam masala, coriander powder, and a hint of turmeric, creating a symphony of flavors in every bite. Finished with a swirl of cream and garnished with fresh coriander leaves, this dish is a show-stopper when paired with naan, roti, or steamed rice. Whether you're hosting dinner or treating yourself, this curry is the ultimate blend of comfort and elegance. Perfect for vegetarians and bursting with authentic Indian flavors, this recipe will elevate your home-cooked meals to restaurant-quality perfection.
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Recipe Information
Ingredients
- 200 grams Paneer (cottage cheese)
- 1 medium Boiled potato
- 2 tablespoons Cornflour
- 10 pieces Raisins
- 1 teaspoon Salt
- 0.5 teaspoons Red chili powder
- 2 cups Oil
- 4 medium Tomatoes
- 10 pieces Cashew nuts
- 1 teaspoon Ginger paste
- 1 teaspoon Garlic paste
- 1 piece Green chili
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 2 tablespoons Cream
- 2 tablespoons Fresh coriander leaves
Instructions
Grate the paneer and boiled potato into a mixing bowl.
Add cornflour, salt, and red chili powder. Mix well to form a smooth dough.
Divide the dough into small portions. Flatten each portion slightly, place one or two raisins in the center, and roll it into a smooth ball (kofta).
Heat oil in a deep pan over medium heat. Fry the koftas until golden brown. Remove and set aside on paper towels to drain excess oil.
For the gravy, soak cashew nuts in warm water for 10 minutes, then blend them into a smooth paste.
Blend the tomatoes into a puree and set aside.
Heat 2 tablespoons of oil in a pan. Add ginger paste, garlic paste, and chopped green chili. Sauté for a minute.
Add the tomato puree and cook for 5-7 minutes until the oil separates.
Mix in turmeric powder, coriander powder, and a pinch of salt. Cook for 1-2 minutes.
Stir in the cashew paste and 1/2 cup of water. Simmer the gravy for 5 minutes, stirring occasionally.
Add cream and garam masala. Mix well and let the gravy cook for another 2 minutes.
Gently place the fried koftas into the gravy and simmer for 1-2 minutes to let the flavors combine.
Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
1275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 506 mg | 22% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 584 mg | 12% | |
*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.
