Paneer Koftas in Capsicum Makhani gravy | How to make Paneer Koftas in Capsicum Makhani gravy

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ByKrithika Chandrasekaran
Created on 2nd Oct 2015
  • Paneer Koftas in Capsicum Makhani gravy, How to make Paneer Koftas in Capsicum Makhani gravy
Paneer Koftas in Capsicum Makhani gravyby Krithika Chandrasekaran
  • Paneer Koftas in Capsicum Makhani gravy | How to make Paneer Koftas in Capsicum Makhani gravy (37 likes)

  • 1 review
    Rate It!
  • By Krithika Chandrasekaran
    Created on 2nd Oct 2015

About Paneer Koftas in Capsicum Makhani gravy

Koftas are an eternal favourite. Add to that a makhani gravy with the aroma of capsicum, absolutely divine!

Paneer Koftas in Capsicum Makhani gravy is an aromatic, flavorful and delicious dish which is very much popular in Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Paneer Koftas in Capsicum Makhani gravy is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Paneer Koftas in Capsicum Makhani gravy at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only few minute for the preparation and 60 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Paneer Koftas in Capsicum Makhani gravy by Krithika Chandrasekaran in step by step with pictures so you can easily learn how to cook the perfect Paneer Koftas in Capsicum Makhani gravy at your home without any difficulties. Paneer Koftas in Capsicum Makhani gravy is one of the representative dishes of Indian which you can serve in any special occasions.

  • Prep Time0mins
  • Cook Time60mins
  • Serves4People
Paneer Koftas in Capsicum Makhani gravy

Ingredients to make Paneer Koftas in Capsicum Makhani gravy

  • Large tomatoes (blanched and peeled) - 3
  • Crumbled Paneer - 1 cup
  • Onion - 1 large
  • Cloves - 2
  • Green chillies (chopped) - 2
  • Capsicum (diced) - 1
  • Cream - 3 tbsp
  • Chopped coriander - 2 tbsp
  • Butter - 1 tbsp
  • Maida and Cornstarch - 1 tbsp each
  • Ginger-garlic paste - 2 tsp
  • Tomato ketchup - 1 tsp
  • Chilli powder - 1 tsp
  • Kasuri Methi (dried fenugreek leaves) -1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Garam masala - 1/4 tsp
  • Salt to taste

How to make Paneer Koftas in Capsicum Makhani gravy

  1. For the koftas, blend together the paneer, green chillies, dhaniya and salt. Transfer it to a bowl, add the maida and cornstarch. Mix gently and refrigerate for 30 minutes.
  2. To prepare the makhani gravy, heat oil or ghee in a pan, sprinkle jeera and let it crackle. Add the ginger-garlic paste, onion paste. Cook it well. Add the capsicum and cook for about 5 minutes.
  3. Add the tomato paste, chilli powder, kasuri methi, garam masala, tomato ketchup and stir well. Cover and let it cook for about 7-8 mins. Finally stir in the cream and simmer for 1-2 mins more.
  4. To prepare the koftas, prepare a paste of maida with some water to get a thick paste. Make small balls of the paneer mix, dab some dry flour on your hands if the mix is sticky.
  5. Dip the rolls in the maida paste and fry on a medium heat till they turn golden brown. Strain the excess oil from the koftas and keep aside.
  6. Warm the gravy. On a serving dish place the dumplings or koftas and pour the gravy gently on top.
  7. Garnish with chopped coriander and serve with chapatis or rice.
My Tip: Do not let the capsicum become soggy. Always drop a small tester kofta into the oil to see if it breaks and if it does, add a little maida to the mixture to get a better binding.

Reviews for Paneer Koftas in Capsicum Makhani gravy (1)

sana Tungekar5 months ago
Good stuff
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