Paneer (Indian Cheese) Kofta Curry
Paneer Kofta Curry
Paneer cheese is used a lot in Indian vegetarian cooking, it is a good source of proteins for vegetarians. Kofta can be served as a snack and they are delicious in a curry sauce.
Serves 4
Ingredients
- For the curry sauce:
- 2 tbsp. oil
- 2 tsp. ghee or clarified butter
- 2 medium onions peeled
- 1/2 inch piece ginger peeled
- 2 cloves garlic (optional)
- 2 chopped tomatoes
- 1 level tsp. turmeric
- 1 1/2 tsp. coriander powder
- 1/2 tsp. chilli powder
- Salt to taste
- 1 tbsp. chopped coriander leaves
- 1 tsp. Garam Masala
- For cheese balls:
- 250 gm. paneer, grated
- 200 gm. gram flour or besan
- 300 gm. or 2 medium onions cut in small pieces
- 2 green chillies, finely chopped (adjust to taste)
- 1/2 inch piece ginger, peeled and finely grated or chopped
- 2 tsp. coriander powder
- 1 tsp. Chaat Masala Mix - A Hot Spice Mix for Spicy Street Foods (available in small packets from Indian grocers)*
- 1/2 tsp. or less chilli powder
- 1/2 tsp. salt
- A little water
- Oil for deep frying
Instructions
- Making gravy:
- Grind onion, green chillies, ginger, garlic together to a paste in a food processor. You may need to ad a little water.
- Heat oil and ghee in a pan.
- Add onion, ginger, garlic paste and fry until light brown.
- Add chopped tomatoes, turmeric, coriander and chilli powder and fry until oil/ghee separates or it begins to come off the pan.
- Add salt and 2 cups of water and boil briskly for a few minutes.
- Add garam masala.
- Keep this gravy aside on minimum heat.
- Making cheese balls:
- Put all cheese ball ingredients in a bowl and knead well until it is like a dough. This can be kneaded in a food processor too, using a dough hook. You may need to sprinkle a little water to make it soft.
- Divide into 16-18 portions and roll individually between two palms, to make small, round balls.
- Heat oil to medium hot. It should not be smoking. It is ready when a tiny portion of the mix dropped in the oil floats fizzing to the surface within a couple of seconds.
- Fry a few balls at a time until golden brown.
- Add to heated curry sauce, remove from fire.
- Garnish with coriander leaves and serve with Chapati, Roti or Phulka (Indian Flatbread) immediately.
Notes
- *If chat masala is not available, you can substitute with 1 tsp. amchoor or dry mango powder, 1 tsp. cumin powder and 1/2 tsp. garam masala. Chat masala has other, less commonly available ingredients, but this will do.
- The gravy and cheese balls can be made in advance and kept separately. Just before serving, heat gravy and add cheese balls. Garnish with coriander and serve.