Paneer Koftas in Curd Gravy

by Tarla Dalal

The mildly-spiced curd gravy thickened with besan complements the succulent paneer koftas very well in taste and texture, while the green peas enhances the visual appeal of the Paneer Koftas in Curd Gravy.

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 2 REVIEWS ALL GOOD

દહીં ગ્રેવીમાં પનીર કોફતા | પનીર કોફતા - ગુજરાતી માં વાંચો (Paneer Koftas in Curd Gravy in Gujarati)

Added to 164 cookbooks This recipe has been viewed 40162 times

The moment you think of paneer kofta, the first thing that comes to mind is tangy tomato gravy. While the koftas do taste awesome when topped with pungent tomato-based sauces, you will be amazed by the brilliance of this unique combination with a curd-based gravy! The mildly-spiced curd gravy thickened with besan complements the succulent paneer koftas very well in taste and texture, while the green peas enhances the visual appeal of the Paneer Koftas in Curd Gravy.

Add your private note

Paneer Koftas in Curd Gravy recipe - How to make Paneer Koftas in Curd Gravy

Tags

Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 4Makes 4 servings (4serving )
Show me for servings

Ingredients

1 cup boiled green peas

For The Paneer Koftas
1 cup grated paneer (cottage cheese)
1 1/2 tbsp plain flour (maida)
a pinch of soda-bi-carb
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
salt to taste
oil for deep-frying

For The Curd Gravy
1/2 cup whisked curds (dahi)
1 tsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tsp ghee
1/2 cumin seeds (jeera)
1 tsp finely chopped green chillies
salt to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)

Method

For the paneer koftas

Combine all the ingredients in a deep bowl and mix well.
Divide the mixture into 10 equal portions and shape portion into round balls.
Heat the oil in a deep non-stick kadhai and deep-fry the koftas, a few at a time, till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside.

For the curd gravy

Combine the curds, besan, turmeric powder, chilli powder and ¾ cup of water in a deep bowl, mix well and keep aside.
Heat the ghee in a non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the curds mixture, green peas, green chillies and salt and mix well. Cook on a slow flame for 2 minutes, while stirring continuously. Keep aside.

How to proceed

Just before serving, add the paneer koftas to the curd gravy mix gently and cook on a medium flame for another minute.
Serve immediately garnished with coriander.