Paneer Kofta in Coconut Gravyby Neelima Katti

Paneer Kofta in Coconut Gravyby Neelima Katti
  • Paneer Kofta in Coconut Gravy | How To Make Paneer Kofta in Coconut Gravy (276 likes)

  • By Neelima Katti|
    Last updated on Feb 23rd

How To Make Paneer Kofta in Coconut Gravy

These koftas have been inspired from Sanjeev Kapoor's website. They taste heavenly when paired with this coconut gravy.

  • Prep Time30mins
  • Cook Time30mins
  • Serves6People

Key ingredients for Paneer Kofta in Coconut Gravy

  • How to make Garam Masala

Ingredients to make Paneer Kofta in Coconut Gravy

  • Ingredients for gravy
  • Bay leaf/ tej patta 1
  • Onion (thinly sliced or finely chopped) 1 large sized
  • Ginger garlic paste 1 tablespoon
  • Fresh coconut(grated) 3 to 4 tablespoons
  • Charmagaz (melon seeds) 2 tablespoon
  • Turmeric 1/2 teaspoon
  • Salt to taste
  • Kasoori methi (dried fenugreek), crushed 1 teaspoon
  • For the kofta:
  • Paneer/ cottage cheese( finely grated)- 100gm
  • Fresh corriander (finely chopped) 1 to 2 tablespoon
  • Potatoes (boiled and mashed) 1 medium sized
  • Raisins 2 tablespoon
  • Onion (finely chopped) 1
  • Salt to taste
  • Turmeric 1/2 teaspoon
  • Chilly powder 1/2 teaspoon
  • Cumin/Jeera powder 1/4 teaspoon
  • Dry corriander/ dhaniya powder 1/4 teaspoon
  • Fresh coriander (finely chopped) 1 to 2 tablespoon
  • Garam masala 1/4 teaspoon
  • Oil 2 to 3 tablespoons

Steps to make Paneer Kofta in Coconut Gravy

  1. In a bowl, take the grated cheese and mashed potatoes, add the chopped onion, raisins and all the other spices.
  2. Add the chopped coriander at last, mix thoroughly and make small balls out of this mixture.
  3. Either deep fry them or air fry them at 180 degree Cesius for 15 minutes. Keep checking in between, if they have browned sufficiently. When done, take them out and keep separately.
  4. For the gravy, heat oil in a pan, add tej patta/ bay leaf. Add sliced onions, ginger garlic paste and fry till they are brown in colour.
  5. Add finely chopped tomatoes and fry till the oil leaves from the sides. Add all the spices, turmeric, chilly powder, salt and kasoori methi.
  6. Make a fine paste of the fresh coconut and melon seeds with some water and add it to the pan. Let the gravy cook well. Add sufficient water to adjust the consistency.
  7. Then add garam masala and turn off the flame.
  8. Pour the hot gravy over the koftas just before serving as the soft koftas might break up when left inside the gravy for long.
  9. Enjoy with parathas or rotis.

Rate it!