Melt in the Mouth Paneer Kofta
How long did you think it would be? I mean, how long did youĀ really think it would before I came back with another paneer recipe? You must have known it wouldnāt be long because you all know how I canāt resist that rich, creamy, irresistible goodness!
Kofta (as they are usually referred to in the South Asian Subcontinent) have a heavy presence over various cuisines; from the Arabian Peninsula to what was once Persia to North Africa and also Eastern Europe. The concept of the kofta (or kufteh, kƶfte, keftes, kufta, Äuftaā¦ I could go on for a really long time so I really think I should stop here) is that a ground form of particular ingredients are spiced (according to what herbs and spices are predominantly available in that country) and rolled into a certain shape. Now, they are usually rolled into spherical shapes but in some Arab counties they are shaped rather like long kebabs, therefore the concept obviously varies according to where it is being made. Kofta can be fried, steamed, grilled or baked according to what ingredients you added to the mix. I liken this particular recipe to a softer version of the Italian potato dumpling, gnocchi but non-vegetarian kofta would most likely equate to meatballs in Italy. Ground meat is usually the key ingredient but here at KO Rasoi I like to do things a little differently so, being the paneer monster I am, I gave in to my yearningsā¦
I just had to share this recipe I created with you guys because it makes the softest, melt in the mouth kofta coated with the silkiest, delicate spicy-sweet sauce you have ever tasted. If this hasnāt sold you then the combination of honey, fennel and cardamom in the tomato, almond and cashew nut sauce will certainly get your tastebuds dancing to a Bollywood beat. Thatās how certain I am that you will like this.
Iām not even going to say anything else except āgood luckā (ā¦ In putting your spoon down once you pick it up and start eating).
Ingredients
(Serves 4-6)
For the kofta
450g paneer (fresh or grated on the fine side of a cheese grater if you are using a block of paneer)
1 tablespoon ginger, grated
2 cloves garlic, crushed
1 green chilli, chopped
2 tablespoon coriander, chopped finely
1 tablespoon cornflour, plus more for coating
1 Ā½ teaspoon salt
Oil to deep fry
For the sauce
Ā¾ cup blanched almonds
Ā¾ cup blanched cashews
Ā¾ onion, minced
6 tablespoon concentrated tomato puree
1 Ā½ tablespoon ghee
Ā½ teaspoon cumin seeds
Ā¼ teaspoon asafoetida
2 tablespoon ginger, minced
3 cloves garlic, minced
2-3 red chillies, minced
1 teaspoon cumin powder
1 teaspoon coriander powder
2 teaspoon fennel powder
2 teaspoon clear honey
1 teaspoon ground cardamom powder
2-3 cups water
Salt to taste
Ā¼ cup coriander, chopped
Method
1. Mix together all of the ingredients for the kofta and knead for 3-4 minutes until you have a dough-like consistency. Set aside.
2. Grind together the almonds, cashews, 1 cup of water, and the onion. Set aside.
3. Heat the ghee in a large non-stick pan and add the cumin seeds, asafoetida, ginger, garlic and chillies. SautƩ for a couple of minutes, then add the tomato puree and ground almond and cashew paste. Cook this until oil emerges at the surface.
4. Add the cumin and coriander powder, fennel powder, honey, cardamom powder and salt. Cook for a further 3-4 minutes and adjust the thickness of the sauce boiling with some water. Season with salt and garnish the sauce with a little chopped coriander if you wish.
5. Roll the kofta into oval shapes making sure there arenāt any cracks in them. Use a little oil to stop the mixture from sticking to your hands.
6. Heat enough oil in a pan to deep fry the kofta.
7. Roll the kofta in a little cornflour and dust any excess away.
8. Fry the kofta on a medium heat until they are a very light golden colour and drain on kitchen paper.
9. Assemble the dish just before serving by gently mixing the kofta with the sauce. You can make this ahead of time by keeping the kofta and sauce separate until you are ready to serve.
Serve with some steaming hot basmati rice and naan. Enjoy thisā¦ I really did!
The results of the Create for a Chilli Chopper will be on their way to you soon!
congratulations Ms. #1!!!!
Hi Sanjana, Congrats for making it to the FB top 9. And this delicious kofta definitely deserves to there - right at the top.
I make the paneer koftas almost in the same way, except that I skip the baking powder. The gravy is also similar, except the cashews and honey.
Will attempt your version too.
Wish you a very happy new year.
Congratulations on reaching straignt at number one in foodbuzz top nine. Simply delighted for you - you deserve it because you strive for perfection in everything that you do. Well done.
hey sanajana...ur koftas luks sooooooo yummy with the sauce...pic is so mouthwatering...awesome recipe...i vl try it very soon...yummm
Pari- Thank you for stopping by. I look forward to reading more paneer dishes on your blog and getting more paneer tips from you! š
Cool Lassi(e)- The sauce is really velvety. It's amazing how the pureed nuts act in the same way as cream.
Lindsaymeyer- Yeah- the two are very similar but these are much softer š Enjoy!
Mother Rimmy- I hope you enjoy it! š
Tasty Trix- Thank you so much. Coming from you (masterchef) that really means a lot to me! š
Experimentalculinarypursuits- Bring on the Bollywood! š Sounds like a plan to me!
Meeso- Thank you š Glad you enjoyed reading!
Chow and Chatter- Ahh thank you :$ I'm really not that awesome- I think I'm just obsessed with food lol.
Mary- LOL! I hope the image of me dancing (terribly) to Bollywood soungs doesn't put you off making this!
Kathy- It would be amazing with fresh paneer- I used store-bought because I had so much of it to use up but It would be so much better with the homemade kind! š
Vrinda- Thank you so much!
Dolly- You're so sweet! Thank you! I hope you enjoy it- I wish I could send you all some so you can taste and judge for yourselves š
Nandini- Thank you š Happy New Year!
Ushnish- Haha, I hope the virtual eating went well! I can understand how they get away with putting anything they want in kofta- Once everything is mashed and mixed it would be hard to tell ingredients apart! I hope you enjoy making this recipe- It's so simple, really. I'm sure you won't have any problems in the kitchen! Take Care!
Stacy- Thank you š I hope you enjoyed reading this!
Tina- Thanks so much!
Priya- Thank you for the lovely comment š
Sushma- Happy 2010 to you and your family! Thank you for your comment š
Shri- Thank you! š
Diana- Thank you! I hope you enjoy this š I love ghee too (I just can't eat too much otherwise I won't be able to fit through the door!) š
Kathy- THANK YOU SO MUCH! I seriosuly can't believe it! I'm so happy š
My Experiments with Food- I know that you won't have any problems with this then! š Please do let me know how it goes!
Anonymous- Thank you very much for your wonderful comment. Very touching :$
Siddhi- Thank you so much! š I hope you enjoy it!
Dear girl, just look at that colour!!! It's in an unbelievably rich, gorgeous hue of vermilion. How can something like that not taste amazing? I googled "asafoetida" š First time seeing this. I suppose I can omit that if I can't get it? I must really try cooking a dish from your wonderful blog!
Ju- Thank you so much :$ I did a little piece on asafoetida here: http://korasoi.blogspot.com/2009/12/unveiling-asafoetida.html
It's nothing elaborate but just a little intro to it š Of course if you can't find any then just leave it out š
hi sanju,
That looks great, beautiful picture, looks very yummy dear, will give this a try soon enough, a little late, but I love to wish you and your family a very happy new year
i absolutely love this dish, but i only get to eat it when i dine out. maybe i should be brave and try it at home
I understand your love of paneer š Palaak Paneer and Makhni Paneer are among my favorite thought this recipe looks amazing.
Wow, you removed the skins on your almonds? Industrious! I think I would've just make it with the skins, and then regretted my laziness very much ;).
I am trying to cut my meat intake a bit and this will be a good dish to distract me from wanting lamb stew, I think. š
Jayasri- Thank you so much for your lovely comment š
Justin- Hey thanks for visiting and following! š It's so simple to make at home, really š I'm sure you could do it at home no problem!
Marina- I'm so glad you love paneer as much as I do! palak paneer and paneer makhni are two of my favourites too!
Mae- I have a food OCD problem, I think! I hope it serves to be a good distraction for you!
Looks so yummy swimming in that sauce. Fantastic shot too!
Oh, this looks fantastic! It sounds amazingly delicious, you're selling this dish so well, it makes me feel so hungry in the middle of the night. Thanks for sharing such a wonderful recipe:)
Wow! Looks delicious..love paneer..wl def give it a try. thx for the recipe...If time permits do visit my blog - http://vegetarian-dishes.blogspot.com
Love
Aparna Vijay
I think the love of paneer runs in the family.....great recipe, will give this one a go too! Well done Sanjana.
delicious recipe witha wonderful click!!1
it does look irresistible!
Pls post how to make paneer
saint bapu