Irresistible Sweet & Spicy Paneer Kofta in Creamy Tomato Curry

Introduction

Embarking on a culinary voyage through North Indian cuisine, this recipe for Sweet & Spicy Stuffed Paneer In Kofta Curry offers a harmonious blend of textures, flavors, and aromas. This dish exemplifies the artistry of Indian cooking—where spices are not merely ingredients but the very soul of the dish. The soft, succulent paneer cubes are meticulously stuffed with a sweet and spicy mixture that combines dried fruits, nuts, and aromatic spices, offering a delightful contrast to the rich, aromatic curry enveloping them. The curry itself is a velvety, spice-laden sauce infused with whole spices, fresh tomato puree, and cashew nut paste, culminating in a symphony of flavors that dance on the palate. Perfectly suited for festive occasions, family dinners, or an indulgent weekend meal, this dish promises to impress with its complexity and depth. As featured on Love With Recipes, this recipe is designed to guide you step-by-step through a process that ensures authentic flavors and presentation, making it accessible to both novice cooks and seasoned chefs alike.

Time

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes

Needed Equipment

• Heavy-bottomed saucepan or deep skillet
• Non-stick frying pan or tawa
• Blender or food processor
• Mixing bowls
• Melon baller or small spoon for scooping
• Knife and cutting board
• Spatula or wooden spoon
• Measuring spoons and cups
• Frying thermometer (optional, for precise frying)
• Fine mesh sieve (for straining the curry if desired)
• Serving bowl or platter
• Kitchen towel or paper towels for draining

Tags

Vegetarian, North Indian, Spicy, Festive, Nutty, Creamy, Appetizer, Main Course, Rich, Flavorful, Homemade

Serving Size

Serves approximately 4 generously portioned servings, suitable for a hearty dinner or special feast.

Difficulty Level

Intermediate – Requires careful handling of spices, stuffing preparation, and frying techniques but manageable with patience and attention to detail.

Allergen Information

• Contains dairy (paneer, cream, yogurt)
• Contains nuts (cashew, almonds, pistachios)
• Contains gluten (gram flour)
• Possible cross-contamination if prepared in shared kitchen

Dietary Preference

Vegetarian, can be made vegan by substituting paneer with tofu and dairy with plant-based alternatives.

Course

Main Course

Cuisine

North Indian

Ingredients

Ingredient List in Detail

Instructions

1. Preparing the Stuffing

Begin by meticulously preparing the stuffing for the paneer. Using a small spoon or melon baller, carefully scoop out the center of each paneer cube, creating a cavity approximately 1/4 inch deep. Transfer the scooped-out paneer to a clean bowl; this will be used to make the stuffing mixture. Crumble or grate the removed paneer to ensure it blends smoothly into the stuffing. Set aside. This step ensures that each paneer piece is hollowed enough to hold the flavorful stuffing without breaking apart during frying or cooking.

2. Sautéing Aromatics

In a heavy-bottomed pan or skillet, heat 1 teaspoon of sunflower oil over medium heat. Once the oil is hot, add the finely chopped green chilies and ginger. Sauté these aromatics until they release a fragrant aroma, approximately 1-2 minutes. Stir continuously to prevent burning. This step forms the flavor base for the stuffing mixture and the curry. The fresh ginger and chili impart a fresh, spicy note that balances the sweetness of the dried fruits and the richness of the nuts.

3. Mixing the Stuffing

Add the raisins, chopped cashew nuts, almonds, and pistachios to the pan. Sauté for approximately 30 seconds, allowing the nuts to toast lightly and meld their flavors with the spices. Transfer this mixture to the bowl with the crumbled paneer. Add turmeric powder, gram flour, salt, and cardamom powder to the bowl. Mix thoroughly with a spoon or your fingers until all ingredients are evenly combined. The gram flour acts as a binder, and the spices infuse the mixture with subtle warmth and aroma.

4. Stuffing the Paneer

Using a small spoon or piping bag, carefully fill each hollowed paneer cube with the prepared mixture. Press gently to ensure the stuffing is compact and fully enclosed within the paneer. Handle the paneer gently to avoid breaking or splitting, especially if the cubes are delicate. Once stuffed, set aside.

5. Pan Frying the Stuffed Paneer

Heat an additional teaspoon of sunflower oil in the same pan over medium heat. Carefully place the stuffed paneer cubes into the pan. Fry gently, turning occasionally, until they are golden on all sides—about 3-4 minutes. This step ensures the stuffing is sealed inside, and the paneer develops a slight crispness. Remove from the pan and keep warm.

6. Preparing the Curry Base

In a separate blender or food processor, combine the roughly chopped onion, ginger, and garlic. Blend into a smooth paste. Set aside. In the same pan used earlier, add a splash more oil if needed, and toss in whole spices: bay leaves, cardamom pods, cinnamon stick, cloves, mace, and star anise. Sauté these spices for 10-15 seconds until fragrant, ensuring they do not burn. Add the onion-ginger-garlic paste and cook, stirring continuously, for about 1 minute or until raw smell disappears.

7. Cooking the Spices

Add turmeric powder, coriander powder, and red chili powder to the sautéed aromatics. Stir well and cook for an additional 30 seconds to release their essential oils and deepen the flavors. Be careful not to burn the spices; adjust heat if necessary.

8. Incorporating Tomato Puree and Cashew Paste

Pour in the homemade tomato puree and stir to combine. Add the ground cashew nut paste, mixing thoroughly. The cashew paste enriches the curry, giving it a luscious, creamy texture. Season with salt to taste. Cook the mixture for 3-4 minutes, allowing the flavors to meld. The oil may start to separate slightly from the masala, indicating it is ready for the next step.

9. Adding Dairy and Seasoning

Stir in the yogurt (curd) and cream, blending smoothly into the curry. These ingredients balance the spices with a mild tang and add richness. If the curry appears too thick, add a little water to reach the desired consistency. Continue simmering gently for another 2-3 minutes, ensuring the flavors are well integrated.

10. Final Touches and Assembly

Gently add the fried, stuffed paneer cubes into the simmering curry. Allow them to soak up the flavors for 2-3 minutes. Just before serving, sprinkle the kasuri methi over the curry for a fragrant, herbal note. Stir gently and serve hot.

Preparation Tips

• For uniform stuffing, use a piping bag or a small spoon to fill the paneer cubes carefully.
• Ensure the paneer is fresh and soft; homemade paneer yields the best texture and flavor.
• Adjust the spice levels according to your preference—add more green chilies or red chili powder for extra heat.
• Frying the stuffed paneer until lightly golden helps seal the stuffing inside and adds a subtle crunch.
• Use fresh spices for maximum aroma; toast whole spices briefly before adding to the curry for enhanced flavor.
• For a vegan alternative, substitute paneer with firm tofu and use coconut or cashew cream in place of dairy.

Nutritional Information

Tips and Tricks

• For a more intense flavor, prepare the curry a day ahead; the spices will deepen overnight.
• Use a non-stick pan for frying the stuffed paneer to prevent sticking and facilitate easy turning.
• Roast whole spices briefly before adding to the curry for a more aromatic experience.
• Experiment with different nuts in the stuffing—try walnuts or hazelnuts for variation.
• Adding a dash of saffron soaked in warm milk can impart a luxurious aroma and color.

Add-ons and Variations

• Garnish with freshly chopped cilantro or mint leaves for added freshness.
• Sprinkle a little grated paneer or cheese on top before serving for extra richness.
• Mix in other vegetables such as peas or bell peppers for a more substantial dish.
• Serve alongside flavored rice like turmeric pulao or jeera rice for a complete meal.

Side Dishes

• Plain basmati rice or fragrant pulao
• Warm naan, garlic naan, or paratha
• Raita, especially Kela Anar Raita or cucumber raita
• Salads such as onion and cucumber salad with lemon
• Pickles and chutneys to elevate the flavors

Improvements

• Toast the nuts and spices separately to enhance their flavors before adding to the curry or stuffing.
• Use homemade tomato puree for the freshest, most vibrant flavor; alternatively, high-quality canned tomato puree works well.
• Adjust the consistency of the curry by varying the amount of water or cream to suit your preference.
• For a thicker gravy, simmer longer or add a teaspoon of cornflour dissolved in water at the end.

Save and Store

Leftover stuffed paneer can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat or in a microwave. The curry can be refrigerated for up to 3 days; reheat thoroughly before serving. To freeze, assemble the curry without the paneer, and freeze in a sealed container for up to a month. Add the fried paneer cubes during reheating to maintain their texture.

FAQ

Can I make this dish vegan?

Yes, substitute paneer with firm tofu or tempeh, and use coconut or cashew cream instead of dairy-based cream and yogurt. Adjust spices accordingly for flavor.

Can I prepare the stuffed paneer in advance?

Absolutely. Prepare and stuff the paneer a few hours ahead; fry just before adding to the curry. Keep refrigerated until needed.

How spicy is this dish?

The dish balances sweetness and spice. Adjust green chilies and chili powder levels to suit your heat preference.

Is this suitable for children?

Yes, by reducing or omitting the green chilies and adjusting spices, it becomes a milder, family-friendly dish.

Conclusion

This Sweet & Spicy Stuffed Paneer In Kofta Curry exemplifies the rich tapestry of North Indian flavors, combining the subtle sweetness of dried fruits with the fiery kick of spices, all enveloped in a luscious, aromatic curry. Its intricate preparation yields a dish that is both satisfying and impressive, perfect for special occasions or an indulgent weekend meal. With attention to detail and a passion for authentic flavors, this recipe from Love With Recipes promises to elevate your culinary repertoire and delight your guests with every bite. Whether served with fluffy rice, naan, or a cooling raita, it creates a complete, memorable dining experience that celebrates the vibrant spirit of Indian cuisine.

References

• “Indian Cooking Unveiled,” by Radhika Bhatnagar, 2018.
• “The Spice Bible,” by Jane Lawson, 2012.