Roasted Paneer Kofta in Makhani Gravy

 
 

We all love koftas but often have to stop ourselves as we are reminded that they are fried. Let’s learn this easy roasted version and help ourselves to one more serving of kofta.

SERVES: 8

INGREDIENTS

For Paneer Kofta Balls

  • 1/2 cup / 60g finely chopped red and green bell peppers

  • 1 cup / 5g grated carrots

  • 1 tbsp finely chopped green chili

  • 1 1/2 cup / 150g fresh homemade paneer grated

  • 2 tbsp cornflour

  • Oil for roasting

  • 1/4 tsp salt

  • 1/4 tsp roasted cumin seed powder

  • 1/2 tsp dried fresh coriander herb

  • 1/4 tsp black pepper powder

For making gravy

  • 3 big tomatoes / 450g

  • 1 big onion / 200g

  • 1/2 red bell pepper /80g

  • 1 green chili / 25g

  • 2 tbsp ghee/butter

  • 3 tbsp cream or soya cream or beaten fresh malai

  • 2 tbsp almond powder or 6-8 cashew nuts

  • 300 ml water

  • 3/4 tsp salt

  • A pinch of asafoetida

  • Few strands of saffron crushed into powder

  • 2 tbsp of fresh lemon juice

  • 1/4 tsp turmeric powder

  • 1/4 tsp chili powder

  • 2 1/2 tsp brown sugar

Spice mixture

  • 1 clove

  • 1 inch cinnamon stick

  • 1 1/2 tbsp coriander seeds

  • 3 black pepper corns

  • 1 star anise

  • 2 dried red small chilis

  • 3 cardamom

  • 1 bay leaf

  • 1 tsp cumin seed

Method

  1. Heat 1 tsp of oil, add finely chopped chili, bell peppers and carrot. Fry for 2 minutes and roasted cumin seeds powder.

  2. Let it cool for some time then add grated paneer, salt, dried herbs and cornflour. Mix well with your hands.

  3. Divide the mixture into 8 parts and shape into round balls.

  4. Heat your paniyaram pan/ appa pan and put two drops of oil in each mould and put the balls in each of them. Cover and cook on low heat for 5-7 minutes. Add a drop oil on top and carefully turn them to cook the other side. Keep it covered for 5-7 minutes again and remove the lid. Check it is golden brown from both sides. Once done, remove and keep aside.

  5. We will now make the gravy. Mix all the ingredients listed in the spice mixture section in a bowl.

  6. Chop the onion, chili, bell pepper and tomatoes in medium sized pieces.

  7. Heat 1 tbsp of ghee and add the spice mixture and roast for half a minute on low heat till you smell a nice aroma and the coriander seeds puff up.

  8. Add onion and chili and fry till the onions are translucent. Add bell peppers, tomatoes and 200 ml of water. Add salt and cook it covered for 5-10 mins on low heat till the tomatoes are soft and cooked and the mixture is thick.

  9. Once done, remove from heat and cool the mixture. Remove the bay leaf and star anise and blend it with almond powder and 100ml of water in a mixer/blender. Next, strain the mixture through a sieve.

  10. Now add 1 tbsp of ghee in a wok and add asafoetida, turmeric, chili powder. Stir for a few seconds and add the sieved gravy along with sugar, saffron powder and lemon juice.

  11. Bring it to a boil and add cream/ malai.

  12. To serve add kofta in the gravy, heat it together and serve.

HELPFUL TIPS

  • The consistency of the gravy can be adjusted by adding more or less water.

  • You can adjust the salt and spice level according to your taste.

  • You can substitute ghee for butter for richer taste and flavour.

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