Paneer Kofta Recipe-How to Make Paneer Kofta in Mughlai Style?

Learn how to make Mughlai Paneer Kofta. With paneer kofta dipped in amusing creamy thick gravy, one cannot miss out on this mouthwatering dish! Mughlai paneer kofta is one of the most appealing curries you ever came across, which uses all traditional & most esteemed ingredients used in Mughlai cuisine that fit for royalty! Soft koftas made of mashed paneer, potatoes, khoa, raisins, and lots of spices and light fried. The gravy is thick and tangy with tomatoes, milk, curd & sugar to balance acidity.

So do give a try & have exciting diet journey by spreading some warmth & happiness! J

Category	Vegetarian
Cuisine	Mughlai
Preparation Time	15 min
Cooking Time	45 min
Servings	5

What are the ingredients I need to make Mughlai Paneer Kofta?

Ingredients for Kofta:

·         Paneer            100gm

·         Potatoes          1½, mashed

·         Khoa               50 gm

·         Ginger-garlic  2 tbsp, paste

·         Turmeric        1½ tsp

·         Raisins            25 gm

·         Flour               50 gm

·         Mustard oil

·         Cumin             1 tsp

·         Salt to taste

Ingredients for Gravy:

·         Oil                   3 tbsp

·         Cinnamon       2 sticks

·         Green cardamoms    6

·         Brown cardamoms   2

·         Cloves                      12

·         Bay leaves               2-3

·         Cumin                      2 tsp

·         Onions                     2, finely chopped

·         Ginger-garlic paste  4 tsp

·         Turmeric                  1 tsp

·         Coriander seeds       1 tsp

·         Tomato puree          100 gm

·         Milk                         100 gm

·         Curd                         5 tbsp

·         Sugar                       ½ tsp

·         Cashew                    ¼ cup, soaked

·         Almonds                  ¼ cup, soaked

·         Salt to taste

What is the method to prepare Mughlai Paneer Kofta?

Method for Kofta:

·         Take a bowl, add paneer, potatoes, chilli, khoa, ginger-garlic paste, salt, turmeric powder, fresh coriander, ground cumin (zeera) and coriander seeds, mustard oil and raisins.

·         Mix well & knead into a dough

·         Make round bite size balls (koftas) of the dough, dust with flour

·         Refrigerate for 15 min, let the koftas firm up

Method for Gravy:

·         Grind soaked almonds and cashew nuts to smooth taste by using water

·         Take a pan, add refined oil & heat

·         Add green cardamom, brown cardamom, cinnamon sticks, cloves, bay leaves, & cumin. Let it crackle

·         Add onion, ginger-garlic paste, salt, red chilli, ground coriander seeds and cashew & almond paste. Cook till onion gets brown

·         Add tomato puree & fresh milk into the gravy. Stir & let it cook on gentle simmer.

·         Now add curd and sugar to balance the acidity

·         Cover & let it cook for 10 – 15 min

·         Take another frying pan, shallow fry the koftas in refined oil

·         Add shallow fried koftas into gravy mixture, allow it simmer for 5 – 6 min

·         Before serving garnish gravy with fresh coriander and squeeze a lime. Serve hot!!

Tips

You can serve this with whole wheat naan, butter naan, or any stuffed parathas or plain / flavored basmati rice.

See Also:  Roast Mushroom Recipe