Can you believe these paneer koftas are non fried ! yes it’s true these paneer kofta are non fried and still melt in mouth and very very tasty. This recipe offers a healthier twist to traditional paneer koftas by avoiding frying altogether. The koftas are made from finely grated paneer, packed with a delicious nuts and raisin stuffing, and simmered gently in a rich, creamy tomato-based gravy. Ideal for special occasions or a comforting family meal, these panne ke kofte are soft, flavorful, and sure to impress. Enjoy these delectable delicate mouth watering paneer kofta with naan, paratha or rice.
Ingredients
For the Kofta:
- 2 cups grated paneer
- 25-30 finely chopped raisins
- 2 tablespoons finely chopped almonds
- 2 tablespoons finely chopped cashew nuts optional
- 1 tablespoon finely chopped ginger
- 1-2 finely chopped green chilies
- 2 tablespoons chopped fresh coriander cilantro
- 1 teaspoon chili flakes
- 1/4 teaspoon salt for stuffing
- 1 teaspoon ghee or oil for greasing hands
For the Gravy:
- 2 large tomatoes
- 15 cashew nuts
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 tablespoon grated ginger and garlic
- 1/2 teaspoon fenugreek leaves kasuri methi
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoons coriander powder
- 1 teaspoon black salt kala namak
- 1 teaspoon sugar optional
- 1/2 cup fresh cream
- 1 tablespoon oil
- Salt to taste
- 2 cups water or as needed
Instructions
Prepare the Stuffing:
- In a mixing bowl, combine finely chopped almonds, cashew nuts (if using), chopped raisins, ginger, green chilies, coriander, chili flakes, and a pinch of salt.
- Mix all ingredients well. If desired, add dry or desiccated coconut for extra flavor. Set aside.
Prepare the Paneer Mixture:
- Grate the paneer using a medium or small grater.
- Add a pinch of salt to the grated paneer.
- Using your hands, mix the paneer well until smooth and pliable. Avoid using a blender to prevent the paneer from becoming too loose.
Form the Koftas:
- Lightly grease your hands with ghee or oil.
- Take small portions of the paneer mixture and flatten them in your hands.
- Place a small amount of the prepared stuffing in the center.
- Fold and seal the edges around the stuffing, forming a round or oval shape.
- Roll gently to smoothen the kofta. Repeat until all koftas are formed.
Prepare the Gravy:
- Blend tomatoes, cashew nuts, and Kashmiri red chili powder into a smooth puree.
- Heat oil in a large pan over medium heat. Add cumin seeds and bay leaf.
- Add grated ginger and garlic and sauté until aromatic.
- Add fenugreek leaves and cook for a minute.
- Add finely chopped onions and cook until golden brown.
- Stir in turmeric powder, red chili powder, and the tomato-cashew puree. Mix well.
- Cook until the oil begins to separate from the mixture.
- Add fresh cream and mix well. Adjust the consistency with water, making the gravy slightly thinner than usual.
- Season with salt, garam masala, coriander powder, black salt, and sugar (if using). Mix well and cook for a few more minutes.
Cook the Koftas:
- Pour the prepared gravy into a wide pan or skillet.
- Gently place the koftas into the simmering gravy.
- Cover the pan with a lid and cook on low heat for 10 minutes. Avoid stirring to prevent the koftas from breaking.
- After 10 minutes, check if the koftas have doubled in size and are soft. Turn off the heat.
Garnish and Serve:
- Garnish with a drizzle of cream and a sprinkle of kasuri methi.
- Optionally, add chopped fresh coriander for added freshness.
Video
Notes
Enjoy your no-fry paneer kofta with steamed rice, naan, or roti! This dish is a delightful, healthier alternative to traditional fried koftas, perfect for a cozy family dinner or festive celebration
Tried this recipe?Let us know how it was!
