Golden Paneer Kofta in Velvety Tomato Gravy
Crispy-on-the-outside, melt-in-the-middle paneer and potato kofta balls nestled in a rich, aromatic tomato-onion gravy fragrant with whole spices. This indulgent North Indian classic turns a simple lunch into a restaurant-worthy feast that pairs beautifully with warm naan or steamed rice.
Ingredients
- 200g paneer, grated
- 2 medium potatoes, boiled and mashed
- 2 tablespoons cornstarch
- 1 teaspoon garam masala
+ 14 more ingredients
Instructions
Combine the grated paneer, mashed potatoes, cornstarch, half the garam masala, and salt in a bowl. Mix well and shape into walnut-sized round balls. Set aside.
Heat oil for deep frying to 350F (175C). Fry the kofta balls in batches until evenly golden brown, about 3-4 minutes. Drain on paper towels and set aside.
In a heavy-bottomed pan, heat 2 tablespoons oil and butter together. Add the bay leaf and cardamom pods, letting them sizzle for 30 seconds.
Add the sliced onions and cook on medium heat, stirring frequently, until deep golden brown, about 10-12 minutes.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears. Add turmeric, red chili powder, and coriander powder, stirring for another minute.
Pour in the tomato puree and cook on medium heat for 10-12 minutes, stirring occasionally, until the oil separates from the masala and the gravy thickens.
Add 1 cup of warm water, the remaining garam masala, and salt. Simmer for 5 minutes, then stir in the cream and butter.
Just before serving, gently place the fried kofta balls into the hot gravy. Let them sit for 2-3 minutes to absorb some flavor. Garnish with fresh cilantro and serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI