Paneer Kofta Curry

Standard
Paneer Kofta Curry

I enjoy kofta curries because I think they are fun. I just made a chicken kofta curry not too long ago and last night decided to throw together a paneer version.  I’m leaving for an out-of-town speaking engagement so I wanted to use up whatever I thought would not last the next four days or so (which included some leftover paneer).  I found one sweet potato in the bottom drawer and some cilantro and chilies that needed to be used up ASAP.  I also didn’t take as many ingredient pictures because I was kind of cooking as I was going along.  I wasn’t sure how the sweet potato would taste in the dish but ended up liking the sweetness balanced with the other spices.  Let me know what you think!

The potato to paneer ratio should be about 1:1, I kind of liked the sweet potato and regular potato mixture, give it a sweet and spicy kick

Add in all the other ingredient

Make into little balls slightly bigger than a quarter (yields about 19-20)

Coat the koftas in a flour batter

Fry until golden brown and place on a paper towel to absorb any excess oil

Saute the onions and tomatoes along with bay leaves, cardamom, cloves and cinnamon sticks together until fragrant

Add in all the other spices

Add tomato paste and then some water

Add in yogurt or coconut milk (whichever you prefer along with additional water) and let sauce simmer for 4-5 minutes.

Add in koftas, cook an additional 2-3 minutes before sprinkling with fresh cilantro

Great served with rice or naan

Paneer Kofta Curry

Kofta balls:

1 sweet potato

1 regular potato

1 cup of paneer

2 tbsp cilantro, chopped

2 cloves of garlic, chopped

1/4 inch of ginger, grated

1/2 cumin powder

1/2 tsp salt

1 green chili, chopped

3 green onions (white and green parts together), chopped

Paneer Kofta coating

1/4 cup flour

6 tbsp water

Oil for frying

Curry

3 tbsp oil

1 small onion, chopped

1 large tomato, chopped

2 bay leaf

4-5 whole cloves

4-5 cardamom pods

2 cinnamon sticks

1/2 tsp red chili powder

1/2 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

3 cloves garlic, chopped

1/2 inch piece of ginger, grated

3 tbsp tomato paste

2 cups water (approximately)

1/2 cup yogurt OR lite coconut milk (whichever you have on hand)

Salt to taste

some fresh chopped cilantro for the end

Pierce the skin of the potatoes with a fork and microwave for about 5 minutes until they are tender.  Take off the skin and mash together.  I avoid boiling the potatoes since I want a dry mixture and don’t want to introduce any more moisture.  The yielded potatoes should be about 1 cup.  Mix potatoes, paneer and all the other ingredients for the koftas together and form into small balls a little bigger than the size of a quarter.  They will expand a little in the sauce so you don’t want them too big and mushy.  Make a thin batter out of flour and water (about the consistency of crepe batter).  Coat each kofta in the batter and fry them quickly in some oil.  I used a small pan and a higher heat.  I was trying to give the koftas a coating to keep them from falling apart since they don’t have the resiliency of meatballs.  Set the koftas on a paper towel lined pan to absorb excess oil.

In a medium sauce pan heat oil and begin sauteing onion and tomatoes together.  Add in bay leaf, cloves, cinnamon and crushed cardamom pods.  Stir fry until fragrant.  Add in turmeric, cumin, coriander, chili and stir fry for a few minutes before adding the garlic and ginger. Add in 1/2 cup of water and the tomato paste stir until everything is incorporated.  Stir in yogurt  and another cup of water or if you’re using coconut milk instead, add that in.  Let the sauce cook for 3-4 minutes until all the flavors are well incorporated, check for salt and adjust accordingly.  Drop in the kofta balls and gently stir.  Cover and let it cook about 2 minutes. Koftas will grow in size as they soak in some of the sauce.  Garnish with fresh chopped cilantro and serve with rice or naan.

Advertisements

4 responses »

  1. Oh yummy! I always love how you give me options by letting me see how you improvise in the kitchen! I wish I were as good at using up things in my kitchen before going out of town. Usually, I am so crazed before I leave that I completely forget about my perishables. I have come home to quite a few science experiments!

    In any case, I hope that you have a great talk this weekend!

    • Thank you so much. I also just found out a few minutes ago that my freezer died in my kitchen and I didn’t realize it until I couldn’t get any ice out of the ice maker. I am now making a mad dash to see what I can save. I hate stuff like these before a trip. Good thing I have a back up freezer but still….

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s