MUGHLAI PANEER KOFTA CURRY

Mughlai Paneer Kofta Curry / Mughlai Kofta Recipe

Mughlai Paneer Kofta Curry is a perfect blend of rich dry fruits (kaju, almond and raisins) with the paneer, onion, tomato, cream and almond-kaju paste. It is very delicious and cream rich gravy. You can serve with roti or naan or lachha paratha.

  • Prep Time: 20-25 minutes
  • Cook Time: 25-30  minutes
  • Yield: 2-3
  • Skill Level: Medium

Ingredients:

For Gravy:—– –

  • Chopped Onion – 3 large
  • Chopped Green Chili – 2-3 nos.
  • Cinnamon Stick – 11/2 inch
  • Green Cardamom – 3-4 nos.
  • Cloves – 4 nos.
  • Cumin Seed – 1 tbsp
  • Cloves – 2-3 nos.
  • Coriander Seed – 1 tbsp
  • Almond and Kaju (soaked in1 cup of warm water for 15min) – 1/4 cup
  • Fresh Cream – 11/2 cup
  • Ginger-Garlic Paste – 2 tbsp
  • Turmeric Powder – 1/4 tbsp
  • Garam Masala – 1/2 tbsp
  • Crushed Kasuri Methi – 1/2 tbsp
  • Oil – 2-3 tbsp
  • Sugar – 1 tbsp
  • Turmeric Powder – 1/4 tbsp
  • Red Chili Powder – 1 tbsp
  • Coriander Powder – 1 tbsp
  • Garam Masala – 1 tbsp

For Kofta:—– –

  • Grated Paneer – 2 cup
  • Potato (boil and mash) – 1 cup
  • Chopped Kaju, Almond and Raisins – 3 tbsp
  • Finely Chopped Green Chili – 2-3 nos.
  • Grated Ginger – 1/4 tbsp
  • Salt as per taste –
  • Oil for frying –
  • Corn Flour (only for binding) – 2-3 tbsp
  • Turmeric Powder – 1/4 tbsp
  • Garam Masala – 1/4 tbsp

Instructions:

  • For making kofta:—- In large bowl, add grated paneer, boiled potato, green chili, corn flour, ginger, turmeric powder, garam masala, nuts and salt, mix well.
  • Make small balls and press it tightly and then shape into ball.
  • Heat the oil in a pan for deep frying on medium heat, add paneer ball.
  • Fry it till the ball turns little golden brown and keep aside.
  • For making curry:— In a grind, add onions, green chili, cinnamon, cloves, cardamom, soaked nuts, cumin seeds and coriander seed, make a smooth paste, keep aside.
  • Heat the oil in a pan on medium flame, add onion paste, sugar and ginger garlic paste.
  • Fry for 5-7 min or till the oil starts to separate on the edge.
  • Add turmeric powder, garam masala and kasuri methi, cook for 2-3 min.
  • Add 2 cups of water (depending on how thick you want the gravy), and salt, cook for 7-10 min.
  • When it is boiling, add fresh cream and mix them well, cook for 2 min.
  • Add fried paneer kofta and cook it for 3-4 min.
  • Garnish with coriander leaves.
  • Serve hot mughlai paneer kofta curry with roti/paratha/rice.
MUGHLAI PANEER KOFTA CURRY was last modified: March 21st, 2014 by Authentic Indian Vegetarian Recipes