About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h30

An exotic Indian curry
This is a royal dish and hence is very rich if you add the cream. But if you are calorie conscious you can skip it.

Posted by buttercup303 from Moodbidri, Karnataka, India • Published 28th April 2014 • See buttercup303's 74 projects »

Print • Embed

Suzi T. favorited Mughlai Paneer Kofta 22 May 22:45
B. Buckles commented on Mughlai Paneer Kofta 12 May 23:32
The Domestic Goddess in Training added Mughlai Paneer Kofta to Food 04 May 01:25
KelliDroze added Mughlai Paneer Kofta to Food 29 Apr 05:21
Hester A. favorited Mughlai Paneer Kofta 28 Apr 15:09
buttercup303 published her project Mughlai Paneer Kofta 15 Apr 16:13

Step 1
>3 large onions + 2 green chillies
>1 tbs coriander seeds +1/2 tbs cumin seeds + a small piece of cinnamon+ 2-3 cardamom + 3 cloves
>1/4 cup cashew bits+1/4 cup almonds soaked in water for 15 min
Step 2
Grind the cashew-almond-water mixture to a fine paste
Step 3
Grind the spice mix to a powder and to this, add the onions and Chillies and blitz them all to a paste without adding water.
Step 4
Keep both the pastes Ready
Step 5
Head 1tbs oil + 2 tbs ghee in a pan (you can use all oil)

Add the onion spice mix paste and 1 tbs sugar.

Stir fry till the rawness goes away.
Step 6
Let it change colour. meanwhile add 1/4 tsp turmeric and1/2 tsp curry powder or garam masala.

Mix and add the almond cashew paste.

Mix again and add 1 1/2 cup water. Mix and let it thicken.

Add cream if required.
Let the gravy bubble on low heat for 10 min
Step 7
Take 200 gms paneer in a blender
Step 8
and blitz them to crumbs. You can crush them with your hands too.
Step 9
For the Kofta balls - 200 gms paneer crumbs
- 1 cup chopped dry fruits (pistachios, almonds and raisins)
- 1 cup corn flour
- 2 chopped green chillies
- 1 small piece of ginger
- Salt to taste
- Sugar powder
- 1 tsp garam masala
Step 10
Add salt and knead the paneer to get a dough like consistency.

Add sugar powder, dry fruits chillies and knead again. finally add the cornflour a little at a time.
Step 11
Add the garam masala and bring everything together into a dough.
Step 12
Heat oil for deep frying.

Make firm tight balls, the size bigger than a lemon and keep the ready.
Step 13
Deep fry in hot oil over medium-high heat till the koftas turn golden brown.

Fry in batches of 3 or 4 koftas at a time.

Fry one Kofta first to see that it doesnt fall apart. If it does fall apart, add a little more cornflour to the remaining balls and knead again.
Step 14
Let the extra oil drain on paper towels.

Paneer Koftas are ready.
Step 15
Dunk them in the gravy just before serving so that they retain their crispiness.

Garnish with cream Chopped coriander leaves and dry fenugreek leaves

Serve with chapatis, rotis, naans or any Indian bread. This goes well with rice also.