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Aloo Paneer Kofta Curry

Snigdha's picture
  Potatoes 3 Medium
  Cottage cheese 500 Gram, frozen
  Corn flour 1⁄4 Cup (4 tbs)
  Egg 1
  Coriander powder/Dhaniya 1⁄2 Teaspoon
  Black pepper powder To Taste
  Lime juice 2 Tablespoon
  Salt To Taste
  Tomatoes 3 Medium
  Onions 1⁄4
  Green peas 1 Cup (16 tbs)
  Mint sprig 5
  Coriander/ cilantro sprig 10
  Garlic ginger paste 1⁄2 Teaspoon
  Dhaniya 1⁄2 Teaspoon
  Garam masala powder 1⁄4
  Yogurt 3 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Turmeric powder 2 Pinch
  Chilly To Taste

To make the koftas:
Boil potatoes, mash while still hot. Mash the paneer & mix well with the mashed potatoes.

Add dhaniya powder, black pepper powder, juice of lime, salt & egg (optional). Mix well.

Add cornflour, mix & make small balls of the batter. Each kofta (ball) should be the side of a table tennis ball.

Deep fry the koftas in oil until they turn brownish. Place on absorbing sheet/paper towel to remove excess oil. Arrange the kofta's in a dish.

For making the gravy:
Grind tomatoes, yogurt, mint & cilantro together in a blender to make a puree.

Heat 3 tbs oil in a skillet. Add mustard seeds & allow them to splutter. Add cumin seeds, onions, ginger garlic paste, turmeric powder & saute until onions fry well.

Add the pureed tomato mixture, green peas, dhaniya powder & garam masala powder. Mix well.

Cook until the gravy thickens or reaches consistency of your choice.

Pour the gravy over the kofta's (arranged in a dish).

Let it set for at least 5 minutes.

Serve with Jeera Rice / Rotis.

Recipe Summary

Difficulty Level: 
Main Dish
Diwali, Holi, Wedding
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Potato & Cottage Cheese Dumplings in Thick Tomato Gravy

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Aloo Paneer Kofta Curry Recipe, Potato & Cottage Cheese Dumplings In Thick Tomato Gravy