Paneer Kofta Recipe

Paneer Kofta Recipe

Paneer Kofta Recipe. Paneer Kofta is a North Indian formula, which is ready with flavors, paneer, yogurt, almonds, corn flour and new cream. This scrumptious kofta formula is a mouth-watering dish that you can plan for your loved ones on extraordinary events and celebrations. It is a rich paneer formula arranged with seared curds balls that are crunchy on outside and are loaded up with an awesome stuffing.

Assuming you’re exhausted with the customary paneer dishes like Paneer Butter Masala, Shahi Paneer, Paneer Tikka Masala and so forth, then, at that point, this paneer formula is a fascinating variety to go for! It works out positively for breads of various types like naan, baked roti and even rumali rotis. You can match this delectable paneer formula with raita of your decision. Attempt this simple formula for kitty gatherings and pot karmas, and appreciate with your friends and family!

Paneer Kofta Recipe

Elements for making Paneer Kofta Recipe

500 gm paneer
1/4 cup squashed almonds
1/2 teaspoon turmeric
4 red stew
1 teaspoon salt
2 teaspoon coriander powder
200 ml refined oil
1 teaspoon red stew powder
2 tablespoon new cream
150 gm yogurt (curd)
1/2 cup tomato puree


1 teaspoon garlic glue
2 dark cardamom
1 teaspoon ginger glue
1 tablespoon corn flour
2 medium onion
2 1/2 cup water
2 tablespoon coriander leaves

Paneer Kofta Recipe

The most effective method to make Paneer Kofta Recipe

Stage 1
Put a kadhai on medium fire and hotness oil in it. While the oil is warming, grind paneer in an enormous bowl. Then, add salt, corn flour alongside red bean stew powder in a similar bowl. Blend well and set up the kofta balls with squashed almonds.

Stage 2
At the point when the oil is sufficiently hot, add these paneer balls cautiously in the kadhai and sear them till a brilliant earthy colored tone is acquired. Rehash the technique to make more balls. Presently eliminate the oil from kadhai and leave pretty much 1 1/2 tablespoons of oil in it. In a similar oil, add dry red chillies and dark cardamoms to the kadhai.

Stage 3
Saute them for a couple of moments and afterward add turmeric powder, salt, red bean stew powder, ginger-garlic glue alongside cup of water. Stew for a couple of moments and add the beaten curd and tomato puree. Cook till done. Then add around 1-2 cups of water and let the masala cook for a couple of moments till the sauce is thick.

Stage 4
Whenever the sauce is practically cooked, add the broiled paneer koftas in. Cook for about a moment and trimming with new cream and coriander leaves. Appreciate with spread naan or roomali roti and rice.

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