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

By Krithika Chandrasekaran  |  2nd Oct 2015  |  
4.0 from 1 review Rate It!
  • Paneer Koftas in Capsicum Makhani gravy, How to make Paneer Koftas in Capsicum Makhani gravy
Paneer Koftas in Capsicum Makhani gravyby Krithika Chandrasekaran
  • Prep Time

    0

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

136

1





About Paneer Koftas in Capsicum Makhani gravy Recipe

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

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 Tungekara year ago

Good stuff
Reply