This paneer kofta curry is not normal but it is stuffed paneer kofta recipe. Chopped cashews and almonds are used as stuffing. These delicious, deep fried kofta balls are simmered in a creamy, rich, flavourful onion tomato gravy. Make restaurant style kofta curry at home very easily and quickly.

What are Stuffed Paneer Kofta?
Kofte means fritters made of minced meat or vegetable or paneer or potato. In this recipe, it is made from grated paneer. We need a binding agent to make paneer kofta. Gram flour is used for that. For a delicious taste, we add some spices and fresh herbs such as coriander and mint leaves.

Also, chopped cashews and almonds are used for stuffing. You can also add other nuts like walnuts or dry fruits like raisins, chopped figs, dry pomegranate seeds etc. Or simply add nuts and dried fruits to the dough itself and skip the stuffing step.

Traditionally koftas are deep fried in oil. but to avoid so many calories, you can shallow fry them in paniyaram pan and it will still taste good.

1. Soak onion, ginger, garlic, green chillies, cashew nuts and dry red chillies in hot water for 15 minutes. This is for making gravy paste.

2. Prepare chopped cashews and almonds for stuffing in the kofta. For the preparation of Paneer Kofta, soak onion and chopped dry fruits.

3. Take (grated cheese, gram flour, baking soda, green chilies, green coriander, mint, salt, red chili powder, chaat masala, garam masala, water) in a vessel to make the dough of kofta.

4. Mix with your fingers and knead the dough. You may or may not need water. If the mixture looks dry then add otherwise leave it.

5. Divide the dough into 8 equal parts. Take one portion, make smooth ball, make indentation in the center using thumb.

6. Place a small spoonful of chopped nuts in the center.

7. Gather the edges, seal and smooth the surface by rolling the ball between two palms.

8. Prepare all the paneer koftas in the same way.

9. Heat oil in a pan on medium heat for deep frying. When hot, put some balls in it and fry them.

10. Keep stirring them till they turn brown from all the sides.

11. Once they turn golden brown in color from all the sides, remove them using a slotted spatula. Drain access oil.

12. Place the fried paneer koftas on a paper towel lined plate.

13. Now take out the soaked water from the onions. Take onion and put in grinder jar, add fresh 1-2 tbsp water. Grind it to make a smooth paste.

14. Take it out in a bowl.

15. Add chopped tomatoes in the same jar.

16. Grind to make a smooth puree.

17. Heat oil in a pan on medium heat. When hot, add cinnamon stick, bay leaf and black cardamom. Fry for 30-40 seconds, you will get a nice smell of whole spices.

18. Then add cumin seeds and let it roast.

19. Now add onion paste, sprinkle some salt.

20. Mix and cook till the paste becomes thick and most of the moisture evaporates. Keep stirring occasionally and make sure it does not stick to the pan.

21. Then add tomato paste and mix well. Continue cooking, you can partially cover the pan if the mixture bubbles up too much.

22. Cook it again till it becomes a thick paste and the moisture evaporates. Keep stirring in between to avoid sticking and burning. You will see that oil has started oozing from the edges.

23. Now add turmeric powder, red chili powder and coriander powder.

24. Mix and cook for a minute.

25. Then add water.

26. Mix well and bring to a boil and boil for 5 minutes.

27. Now add garam masala and crushed kasuri methi. stir well.

28. Now add heavy cream.

29. Mix well and boil for a minute.

30. Add fried koftas and mix gently, let it cook on low flame for 2-3 minutes.

If paneer kofta curry is being served later, keep gravy and koftas ready separately. When serving, reheat the gravy and add the koftas. Cook together for 2-3 minutes and serve. Garnish with remaining chopped nuts and chopped cilantro leaves.

Serving Ideas for Paneer Kofta Recipe

1. Serve any Indian flatbread eg. Naan, Garlic Naan, Lachha Paratha or Plain Paratha.
2. Kachumber salad or onion flakes and papad can be served as a side.
3. A glass of namkeen lassi, mango lassi or buttermilk is a good option to soothe the palate from the spicy taste of the gravy.

Paneer Kofta Curry is garnished with coriander and chopped cashews.

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