STUFFED PANEER-MATTAR KOFTA CURRY

Here is an easy and wonderful recipe of paneer and peas kofta curry. This is yet another classic Punjabi recipe of North Indian cuisine. This paneer recipe has two separate parts, first make kofta with paneer and then make the tomato based gravy. Whether you are looking for paneer kofta recipe to serve it as a snack or as a curry with gravy for sumptuous meal, this easy recipe will satisfy your needs and excite your palate.  

INGREDIENTS:

For Kofta:

250 gm Paneer

100 gm Green Peas

 1 Potato

1 Tbsp Gram Flour

1 Tbsp Green Chillies

1+1 Tsp Ginger-Garlic Paste

1 Tbsp Chopped Coriander

1 Tbsp Chopped Onion

½ Tsp Lemon Juice

1 Tbsp Corn flour [ mixed with water]

Bread Crumbs [ for covering the koftas]

Oil for frying

For Gravy:

 2 Tbsp Onion-Coconut Paste

1 Tsp Ginger-Garlic Paste

1 Big Sized Tomato [Pureed]

2 Tsp Red Chilli Powder

½ Tsp Turmeric Powder

Salt

1 Tsp Garam masala

 1 TbspYogurt

 1 Tsp Cream

Water

METHOD:

For Kofta:

STEP 1 – First boil, peel and mash the potato. Mix crushed   paneer, chopped onion, ginger-garlic paste, salt and make a dough. Keep aside. [If needed add gram flour ]

STEP 2 – Boil the peas, mash them and add ginger-garlic paste and coriander. Add salt as per taste.

STEP 3 – Grease your hands with oil and make small portions of paneer mixture. Stuff them with peas mixture. Wrap them in from all sides and give round shape. Prepare the koftas with the remaining mixture.

STEP 4 – Dip these koftas in the corn flour mixture and roll them in the bread crumbs. Let them rest for at least ½ an hour in the fridge.

STEP 5 – Now take out the koftas from the fridge.

STEP 6 – Heat oil in a frying pan and deep-fry the koftas over medium heat till crispy and light brown in colour. Drain excess oil .

FOR Gravy:

STEP 1 – Take  a wide pan, heat with oil and add onion-coconut paste as well as the ginger-garlic paste and sauté well for approximately 1 minute.

STEP 2 – Add the tomato puree to the pan and cook for another minute.

STEP 3 – Add the dry spice powder and roast well.  Add yogurt, give a stir and mix well. Cook it for 30 seconds.

STEP 4 – Add water to it as per your liking consistency. Cook till one boil and switch off the flame. [ the gravy should be thick]

STEP 5 - Garnish with chopped coriander and fresh cream and serve.

Put the koftas in the gravy at the time of serving only as they becomes soggy.

   

Serve hot with chapatti, tandoori roti / nan .

Share your comments if you like the recipe.