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Paneer Kofta in Coconut Gravy

Jan-28-2016
Neelima Katti
30 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Paneer Kofta in Coconut Gravy RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Indian
  • Shallow fry
  • Air Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 6

  1. Ingredients for gravy
  2. Bay leaf/ tej patta 1
  3. Onion (thinly sliced or finely chopped) 1 large sized
  4. Ginger garlic paste 1 tablespoon
  5. Fresh coconut(grated) 3 to 4 tablespoons
  6. Charmagaz (melon seeds) 2 tablespoon
  7. Turmeric 1/2 teaspoon
  8. Salt to taste
  9. Kasoori methi (dried fenugreek), crushed 1 teaspoon
  10. For the kofta:
  11. Paneer/ cottage cheese( finely grated)- 100gm
  12. Fresh corriander (finely chopped) 1 to 2 tablespoon
  13. Potatoes (boiled and mashed) 1 medium sized
  14. Raisins 2 tablespoon
  15. Onion (finely chopped) 1
  16. Salt to taste
  17. Turmeric 1/2 teaspoon
  18. Chilly powder 1/2 teaspoon
  19. Cumin/Jeera powder 1/4 teaspoon
  20. Dry corriander/ dhaniya powder 1/4 teaspoon
  21. Fresh coriander (finely chopped) 1 to 2 tablespoon
  22. Garam masala 1/4 teaspoon
  23. Oil 2 to 3 tablespoons

Instructions

  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.

Reviews (17)  

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Neeta Nagpal
Nov-09-2017
Neeta Nagpal   Nov-09-2017

Hmmmm yummy

sushma mohol
Aug-21-2017
sushma mohol   Aug-21-2017

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