Stuffed Mushroom & Paneer Kofta in Rich Tomato Gravy
1 hour 10 minutes
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About Stuffed Mushroom & Paneer Kofta in Rich Tomato Gravy
Indulge in the exquisite flavors of Stuffed Mushroom & Paneer Kofta, a vegetarian delight that's worth every minute of preparation. Each kofta is lovingly crafted with a hearty blend of spinach, paneer (Indian cottage cheese), and aromatic spices, then simmered in a vibrant tomato gravy.This recipe offers a delightful balance of textures and tastes – the soft, succulent koftas contrast beautifully with the tangy, spicy gravy. It's a perfect centerpiece for a special occasion or a comforting weeknight meal.Prepare to be amazed by the depth of flavor achieved through simple, fresh ingredients and a touch of culinary patience. Get ready for a truly unforgettable dining experience!
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
For the Kofta Dough
- 2 cup Spinach chopped, fresh
- 1 cup Cottage Cheese crumbled, indian cottage cheese
- 1 tbsp All-Purpose Flour all-purpose flour
- 2 tbsp Corn Flour cornstarch
- 1 tsp Garlic minced
- 1.5 tsp Salt or to taste
For the Kofta Filling
For the Tomato Gravy
- 2 tbsp Vegetable Oil or ghee (clarified butter)
- 1 inch Cinnamon Stick
- 10 Peppercorns black
- 2 Tomatoes roughly chopped
- 1/2 tsp Ginger Paste
- 1/2 tsp Garlic Paste
- 1 tsp Cumin jeera
- 1.5 tsp Salt or to taste
- 1 cup Water
- 1 tsp Chili Powder adjust to taste, red
- 1/4 tsp Cinnamon ground
- 2 tbsp Cashews soaked and ground into a paste
- 1 tsp Cream optional
- 1 tsp Lemon Juice optional
- 1 tsp Honey for added sweetness, optional
- Oil Vegetable Oil for frying koftas
Instructions
Prepare the Kofta Dough
- Sauté minced garlic in oil until fragrant. Add chopped spinach and sauté until wilted. Season with salt. Let cool slightly.
- Combine the cooled spinach mixture with paneer, refined flour, cornflour, and salt. Mix well to form a soft dough.
Prepare the Kofta Filling
- In a bowl, combine chopped mushrooms, ginger, green chilies, and salt. Mix well.
Assemble and Fry the Koftas
- Roll the dough into small balls. Make a small indentation in each ball and fill with the mushroom mixture. Reshape into koftas.
- Heat oil in a pan or deep fryer. Carefully fry the koftas until golden brown and cooked through. Set aside.
Make the Tomato Gravy
- Heat oil (or ghee) in a pan. Add cinnamon stick and peppercorns. Sauté briefly.
- Add chopped tomatoes and salt. Cook and simmer until tomatoes are soft and mushy.
- Add water and bring to a boil. Simmer for 10 minutes. Strain the tomato mixture to remove solids, reserving the sauce.
- Heat another pan, add ginger-garlic paste and sauté until fragrant. Pour in the strained tomato sauce and stir.
- Stir in cashew paste, cumin seeds, salt, and red chili powder. Simmer for a few minutes.
- Stir in ground cinnamon and cream (if using). Add the fried koftas to the gravy, gently coating them in the sauce.
- Simmer for a few more minutes, allowing the flavors to meld. Add lemon juice and honey (optional) for a final touch.
- Serve hot and enjoy!
Recipe Notes
Expert Tips for Perfect Kofta:
- For extra flavor, marinate the koftas in a mixture of yogurt and spices for 30 minutes before frying.
- If you prefer a less spicy gravy, reduce the amount of red chili powder.
- To make the gravy richer, you can add a tablespoon of butter or cream at the end.
- Garnish with fresh cilantro and a squeeze of lemon before serving for an extra burst of freshness.
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Recipe Nutrition
Calories: 224kcalCarbohydrates: 11gProtein: 8gFat: 17gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 2565mgFiber: 1gSugar: 5g
Sreemoyee Bhattacharjee
Articles: 103
6 Comments
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This is wonderful! Can’t wait to taste it.
Absolutely mouthwatering! Great share.
Looks so flavorful! Thanks for posting.
This is exactly what I was looking for!
Literally drooling, Sreemoyee….You had me at Koftas…. 🙂
Looks so good! Can’t wait to try it.