Sweet & Spicy Stuffed Paneer In Kofta Curry Recipe
Stuffed Paneer In Kofta Curry is a distinctive and luxurious North Indian dish that features paneer (cottage cheese) stuffed with an assortment of dry fruits and spices, nestled in a rich, creamy, and flavorful kofta curry gravy. This dish is perfect for a special dinner gathering, with its fusion of textures and aromatic spices. The combination of soft, golden paneer stuffed with nuts and fruits and the thick, spiced gravy makes for a comforting and indulgent meal. Whether you’re hosting a dinner party or simply want to treat yourself, this dish will impress your guests with its exquisite flavors and presentation.
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Ingredients for Stuffed Paneer:
| Ingredient | Quantity |
|---|---|
| Paneer (Homemade Cottage Cheese) | 200 grams, cut into 1-inch cubes |
| Green Chilli | 2, finely chopped |
| Ginger | 1 teaspoon, finely chopped |
| Sultana Raisins | 1 tablespoon |
| Cashew Nuts | 6, finely chopped |
| Whole Almonds (Badam) | 6, finely chopped |
| Pistachios | 6, finely chopped |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Gram Flour (Besan) | 2 teaspoons |
| Salt | To taste |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
Ingredients for Kofta Gravy:
| Ingredient | Quantity |
|---|---|
| Oil | 1 teaspoon |
| Bay Leaf (Tej Patta) | 2 |
| Cardamom Pods/Seeds (Elaichi) | 2-3 |
| Cinnamon Stick (Dalchini) | 1 |
| Cloves (Laung) | 2-3 |
| Mace (Javitri) | 1 |
| Star Anise | 1 |
| Homemade Tomato Puree | 1 cup |
| Ginger | 1-inch piece |
| Garlic | 3 cloves |
| Onion | 1, roughly chopped |
| Coriander Powder (Dhania) | 2 teaspoons |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Cashew Nuts | 10, soaked and ground to a paste |
| Curd (Dahi/Yogurt) | 2 tablespoons |
| Salt | To taste |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Honey | 1 tablespoon |
| Fresh Cream | 1/2 cup |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Serves: 4-6 people
Instructions:
Step 1: Preparing the Paneer Stuffing
- Scoop Out Paneer: Begin by scooping out or cutting out a small portion of the center of each paneer cube. You can use a melon baller or small spoon for this. Set aside the scooped-out pieces of paneer.
- Crumb the Paneer: Grate or crumble the scooped-out paneer pieces and place them in a bowl.
- Prepare the Stuffing: Heat a little oil in a pan and add the finely chopped green chilies and ginger. Sauté for a minute until fragrant. Add the sultana raisins and chopped nuts (cashews, almonds, pistachios). Sauté for another 30 seconds.
- Combine with Paneer: Add the sautéed mixture to the crumbled paneer along with turmeric powder, gram flour (besan), salt, and cardamom powder. Mix well to combine all the ingredients.
- Stuff the Paneer: Stuff the prepared paneer cubes with the mixture, pressing firmly to seal the stuffing inside.
Step 2: Pan-Frying the Stuffed Paneer
- Heat Oil: Heat a teaspoon of oil in a pan over medium heat.
- Fry the Stuffed Paneer: Add the stuffed paneer cubes to the pan and fry them until lightly golden on both sides. Once done, remove them from the pan and set them aside.
Step 3: Preparing the Kofta Gravy
- Grind the Aromatics: Grind the onion, ginger, and garlic into a smooth paste and set aside. Similarly, grind the soaked cashew nuts with a little water to make a smooth paste.
- Tempering the Spices: Heat oil in a pan over medium heat. Add the whole spices—bay leaf, cardamom pods, cinnamon stick, cloves, mace, and star anise. Sauté for a few seconds until fragrant.
- Cook the Paste: Add the ginger-garlic-onion paste to the pan and sauté for about a minute until the raw smell disappears.
- Add the Ground Spices: Add the turmeric powder, coriander powder, and red chili powder to the pan, sautéing for a few seconds to help release the spices’ aromas.
- Simmer the Gravy: Add the tomato puree, cashew nut paste, salt to taste, and fresh cream to the pan. Stir well and add a little water to adjust the consistency of the gravy.
- Cook the Gravy: Let the curry simmer for 3 to 4 minutes, allowing the flavors to combine and the gravy to thicken.
- Add Kasuri Methi: Turn off the heat and stir in the kasuri methi (dried fenugreek leaves). Adjust the salt and spices as needed.
Step 4: Serving
- Combine the Kofta and Gravy: Gently place the stuffed paneer cubes into the kofta curry and let them absorb the flavors for a minute.
- Serve: Transfer the kofta curry to a serving bowl. Serve hot with your choice of sides, such as Punjabi Dal Tadka, Mixed Vegetable Pulao, Butter Garlic Naan, and Kela Anar Raita for a complete and satisfying dinner.
Tips for a Perfect Stuffed Paneer In Kofta Curry:
- Paneer Quality: Make sure to use fresh, soft paneer for a tender and melt-in-your-mouth texture.
- Stuffing Variations: You can experiment with different nuts or dried fruits like apricots or dried cranberries for a unique twist.
- Gravy Consistency: Adjust the consistency of the gravy by adding more or less water to achieve your preferred thickness.
- Frying Tips: Don’t overcrowd the pan while frying the stuffed paneer. Fry in batches if necessary for even cooking.
This dish will undoubtedly elevate your dinner table and become a favorite among your family and friends. Enjoy the delightful balance of sweet and spicy in every bite!
