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Paneer Kofta Curry

Chef.Foodie's picture
Ingredients
  Milk 2 Liter
  Sour curds 100 Gram (3/4 cup)
  Ginger piece 1 Inch
  Green chillies 2
  Onions 10
  Salt To Taste
  Fat 1 Tablespoon (for frying curry)
  Coriander powder 15 Gram
  Red chillies 5
  Turmeric 1 Pinch
  Dry coconut 30 Gram
  Garlic flakes 2
  Tomatoes 225 Gram (2 whole)
  Lime 1⁄2
  Onion 55 Gram
  Fat 1 1⁄2 Cup (24 tbs) (for deep frying koftas)
Directions

For Panir Koftas
1. Boil milk. Add curds. Set aside.
2. When the milk separates strain in muslin cloth. Keep aside the whey. Tie up the muslin and hang it till all moisture is removed.
3. Knead on a marble slab to smooth out.
4. Add minced (or finely chopped) onions, green chillies, ginger and salt.
5. Form into balls and fry.
For Curry
1. Slice onions. Grind spices and garlic with coconut.
2. Blanch tomatoes. Heat fat. Fry sliced onions and spices.
3. Add blanched tomatoes. Bring to boil.
4. Add salt and enough panir whey for gravy.
5. When spices are cooked and gravy is fairly thick add panir koftas.
6. Add a few drops of lime juice if desired and remove from fire.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Fried
Dish: 
Curry
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
10

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