Masala Paneer Kofta Curry Recipe: Aromatic Indian Delight
35 minutes
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About Masala Paneer Kofta Curry Recipe: Aromatic Indian Delight
Experience the magic of Masala Paneer Kofta Curry, a vibrant Indian dish where soft paneer and eggplant koftas are infused with aromatic spices. The rich, flavorful gravy perfectly complements the melt-in-your-mouth koftas, creating a truly unforgettable culinary experience.This recipe transforms simple ingredients into a comforting and irresistible meal. Perfect for a special occasion or a weeknight dinner, this curry is sure to become a family favorite. The bold blend of tangy, spicy, and subtly sweet notes will tantalize your taste buds.Prepare to be amazed by the depth of flavor achieved with readily available spices. This detailed recipe guides you through each step, ensuring a delicious and authentic result every time.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Kofta
- 250 gm Cottage Cheese indian cottage cheese
- 1 cup Gram Flour besan
- 2 tsp Chili finely chopped, green
- 1/4 cup Coriander chopped, fresh
- 2 tsp Ginger paste
- 1 tsp Cinnamon powder
- 2 tsp Cumin jeera
- 2 tsp Coriander dhania, powder
- 1 tsp Garam Masala powder
- 1/2 cup Poppy Seeds or 1/2 cup cashew nuts
- 1.5 tsp Salt or to taste
For the Curry
- 1 cup Coconut Milk
- 1 tsp Chili Powder red
- 1/2 cup Yogurt curd
- 2 tbsp Vegetable Oil
- 2 Bay Leaf
- 1 medium Onion finely chopped
- 1 medium Eggplant also known as brinjal, cubed
Instructions
Prepare the Kofta
- Crumble the paneer. In a bowl, combine the paneer, gram flour, green chilies, coriander, ginger paste, cinnamon powder, cumin seeds, coriander powder, garam masala, salt, and poppy seeds. Mix well to form a dough.
- Shape the dough into small balls (koftas).
- Heat oil in a pan and deep fry the koftas until golden brown. Set aside.
Make the Curry
- Heat oil in a pan. Add bay leaves and sauté until fragrant. Add finely chopped onions and sauté until golden brown.
- Add cumin powder, coriander powder, and red chili powder. Sauté for a minute.
- Stir in the yogurt and salt. Cook until the mixture starts to thicken slightly.
- Add the eggplant and cook until slightly tender.
- Add 2 cups of water and bring to a boil. Simmer until the gravy thickens.
- Add the fried paneer koftas to the gravy and gently stir. Simmer for 5 minutes to allow flavors to meld.
- Stir in coconut milk and heat through. Do not boil.
Serve
- Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
Recipe Notes
Expert Tips for the Best Masala Paneer Kofta Curry
- For extra flavor, marinate the paneer koftas in a mixture of yogurt and spices for 30 minutes before frying.
- If using cashew nuts instead of poppy seeds, soak them in warm water for 15 minutes before blending into a paste.
- Adjust the amount of red chili powder to control the spice level according to your preference.
- Don't overcook the koftas, as this will make them tough. Fry them until they are golden brown and slightly firm.
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Recipe Nutrition
Calories: 246kcalCarbohydrates: 16gProtein: 22gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 1710mgSugar: 16g
Geeta Biswas
Articles: 919
5 Comments
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This looks divine! Can’t wait to make it.
This is awesome! Can’t wait to cook it.
What a delicious idea! Thanks for sharing.
Such a perfect dish! Thank you.
My favourite