Paneer Kofta Curry Recipe (Non-Fried)
Paneer Kofta Curry is a rich, flavorful North Indian dish that brings together soft, homemade paneer (cottage cheese) koftas in a spiced, creamy curry base. This version of the classic dish is a healthier alternative, as the koftas are either baked or pan-fried using a Kuzhi Paniyaram pan, making it lighter without compromising on taste. Perfectly paired with whole wheat naan or a light pulao, this dish is a delightful vegetarian option that is sure to impress.
Ingredients
| Ingredients | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 250 grams |
| All Purpose Flour (Maida) | 3 tablespoons |
| Salt | 1 pinch |
| Fresh Coriander (Dhania) Leaves | Small bunch |
| Cumin Powder (Jeera) | 1 teaspoon |
| Fresh Ginger (grated) | 1 teaspoon |
| Honey | 1 tablespoon |
| Homemade Tomato Puree | 2 cups |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Hung Curd (Greek Yogurt or Cream) | 1/4 cup |
| Kasuri Methi (Dried Fenugreek Leaves) | For garnishing |
| Sunflower Oil | For cooking |
| Salt | To taste |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 60 minutes |
Servings
| Serving Size | 4 servings |
Cuisine
| Cuisine | North Indian |
Course
| Course | Side Dish |
Dietary Preference
| Diet | Vegetarian |
Instructions
Method for Paneer Koftas
-
Prepare the Kofta Mixture:
- In a large mixing bowl, combine the grated paneer, all-purpose flour (maida), salt, finely chopped coriander leaves, cumin powder, grated ginger, and honey.
- Knead the mixture well until it forms a firm but soft dough. The dough should be easy to shape into small, round balls without sticking to your hands.
-
Baking Method:
- Preheat your oven to 200°C (392°F).
- Grease a baking sheet with a little oil or line it with parchment paper.
- Shape the paneer mixture into small balls and place them on the prepared baking sheet.
- Brush the paneer balls lightly with sunflower oil to help them crisp up while baking.
- Bake the koftas for 15–20 minutes or until they turn golden brown and slightly crisp on the outside. Remove from the oven and set aside.
-
Kuzhi Paniyaram Pan Method:
- If you prefer a pan-frying method, heat a Kuzhi Paniyaram pan (a specialized pan with multiple cavities) and drizzle a little oil into each cavity.
- Gently place the prepared kofta balls into the cavities and drizzle with a little more oil on top.
- Cook on medium heat, turning the koftas carefully to ensure they turn golden brown on all sides. This process should take about 8–10 minutes.
Method for Kofta Curry
-
Prepare the Curry Base:
- Heat a tablespoon of sunflower oil in a heavy-bottomed pan or wok over medium heat.
- Add the grated ginger and honey. Sauté for a minute until the honey begins to bubble and infuse with the ginger.
- Add the homemade tomato puree to the pan and stir well.
- Sprinkle in the turmeric powder, coriander powder, garam masala powder, and salt. Adjust the amount of chili powder according to your spice preference.
- Stir the mixture and bring it to a boil. Let it simmer for about 3–5 minutes until the tomato is cooked through and the spices blend.
-
Add the Cream and Kasuri Methi:
- Reduce the heat and stir in the hung curd (or cream) for a rich and creamy texture.
- Add the kasuri methi (dried fenugreek leaves) and give it a good mix. This will enhance the flavor profile of the curry.
-
Add the Koftas:
- Gently add the baked or pan-fried paneer koftas into the curry base.
- Cover the pan and let the koftas simmer in the curry for about 10–15 minutes. This allows the koftas to absorb the rich flavors of the curry.
-
Taste and Adjust:
- Taste the curry and adjust the salt or spice levels to suit your preferences. You can add more chili powder or salt if needed.
Serving Suggestions
- Serve the Paneer Kofta Curry with Whole Wheat Naan for a wholesome meal.
- You can also pair it with Sprouted Moong and Methi Pulao for a lighter rice-based dish, and a refreshing Carrot Cucumber Tomato Salad on the side for added crunch and freshness.
Tips
- Paneer Preparation: Homemade paneer works best for this recipe as it is softer and fresher. You can easily make your own paneer by curdling milk with lemon juice or vinegar.
- Spice Levels: Adjust the chili powder and garam masala according to your taste preferences. If you prefer a milder curry, reduce the chili powder.
- Cream Option: If you’re looking for a richer curry, you can use cream instead of hung curd. Alternatively, for a lighter version, hung curd gives the curry a slightly tangy flavor.
This Paneer Kofta Curry (Non-Fried) is a delicious, guilt-free variation of the traditional fried koftas. Its creamy, mildly spiced curry is complemented by the soft and fluffy koftas, making it a perfect vegetarian main dish for your family meals or special occasions. Enjoy!
