If you’re looking for a rich and flavorful Indian dish, this Paneer Kofta Curry is the perfect choice. Soft, golden paneer balls are simmered in a luscious tomato-based gravy, creating a dish that’s both indulgent and comforting. With its creamy texture and aromatic spices, this recipe is ideal for special occasions or simply when you want to treat yourself to a restaurant-style meal at home.
Let’s dive into this easy-to-follow recipe and make a stunning Paneer Kofta Curry right in your kitchen.
Why You’ll Love This Dish
Paneer Kofta Curry is a showstopper, combining soft, melt-in-your-mouth koftas with a creamy, spiced curry. The koftas are made with paneer (Indian cottage cheese) and potato, creating a delightful contrast of textures. The tomato-based gravy, enriched with cream and aromatic spices, perfectly complements the richness of the koftas. Serve it with naan, rice, or roti for a meal that’s sure to impress!
Paneer Kofta Curry Recipe
Ingredients
Kofta Ingredients:
- 1 cup grated paneer
- 1 boiled potato, mashed
- 2 tbsp cornflour (or breadcrumbs)
- 1/4 tsp cumin seeds
- 1/4 tsp garam masala
- 1/4 tsp red chili powder
- Salt to taste
- Oil for frying
Curry Ingredients:
- 2 tbsp oil or butter
- 1 tsp cumin seeds
- 2 medium onions, finely chopped
- 2-3 garlic cloves, minced
- 1-inch piece of ginger, minced
- 3 medium tomatoes, pureed
- 1/2 cup cashew paste (soaked and blended cashews)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/2 cup heavy cream or fresh cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Prepare the Koftas
- In a mixing bowl, combine grated paneer, mashed potato, cornflour, cumin seeds, garam masala, red chili powder, and salt. Mix until it forms a smooth dough.
- Divide the mixture into small balls (about 1 inch in diameter).
- Heat oil in a deep pan and fry the koftas on medium heat until golden brown. Drain on paper towels and set aside.
- Make the Curry Base
- Heat oil or butter in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until golden brown. Add garlic and ginger, and cook for 1-2 minutes until fragrant.
- Stir in the tomato puree and cook for 5-7 minutes, or until the oil separates.
- Add the Spices
- Mix in turmeric, red chili powder, coriander powder, and garam masala. Cook for another 1-2 minutes.
- Enrich the Gravy
- Stir in the cashew paste and cook for 3-4 minutes. Add water (about 1 cup) to achieve your desired curry consistency. Bring it to a gentle simmer.
- Finish with Cream
- Reduce the heat and stir in the heavy cream. Adjust the salt to taste.
- Combine the Koftas and Curry
- Gently place the fried koftas into the curry just before serving. Let them simmer for 1-2 minutes to absorb the flavors.
- Garnish and Serve
- Garnish with fresh cilantro and a drizzle of cream. Serve hot with naan, roti, or basmati rice.
Tips for Perfect Paneer Kofta Curry
- Avoid Breaking Koftas: Ensure the kofta dough is firm by adding more cornflour or breadcrumbs if needed. Fry at medium heat to prevent them from breaking.
- Make It Vegan: Substitute paneer with tofu and cream with coconut milk for a vegan version.
- Extra Richness: Add a small piece of butter at the end of cooking for a silky texture.
Why This Recipe Stands Out
Paneer Kofta Curry combines indulgence and ease in one dish. The crispy koftas soak up the creamy gravy, creating a delightful burst of flavors in every bite. It’s a crowd-pleaser that looks as good as it tastes, perfect for family dinners or festive celebrations.
Did you try this recipe? Share your experience in the comments and let us know how it turned out! Don’t forget to follow for more authentic Indian recipes.
Delicious Paneer Kofta Curry: A Restaurant-Style Recipe to Make at Home
Ingredients
- 1 cup grated paneer
- 2 tbsp cornflour (or breadcrumbs)
- 4 tsp cumin seeds
- 4 tsp garam masala
- 4 tsp red chili powder
- 2 tbsp oil or butter
- 1 tsp cumin seeds
- 2 cup cashew paste (soaked and blended cashews)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 2 tsp garam masala
- 2 cup heavy cream or fresh cream
- 2 medium onions (finely chopped)
- 2 medium tomatoes (pureed)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a mixing bowl, combine grated paneer, cornflour, 4 tsp garam masala, and salt. Form the mixture into small balls.
- Heat oil or butter in a pan over medium heat. Fry the paneer balls until golden brown. Remove and set aside.
- In the same pan, add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
- Stir in the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the mixture.
- Add the cashew paste and mix well. Cook for a few minutes until the gravy thickens.
- Pour in the heavy cream and remaining garam masala. Stir until combined and let it simmer for about 5 minutes.
- Gently add the fried paneer balls and simmer for an additional 5 minutes, allowing the koftas to soak in the gravy.
- Garnish with fresh cilantro before serving.
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