Paneer Methi Kofta Curry

Paneer Methi Kofta Curry

A friend of mine from college has moved to Bangalore :) Since I had not been there even once, going empty handed was not an option.

For me personally, picking up a gift is getting tougher by the day. Alternatively, I make them a nice meal or bake something for them. Shows my the fact that I gave my heart and soul to it. :)

This kofta curry is a dedication to my mother who has not altered her kofta recipe for years now. Give it a break ma try mine ;)

Paneer Methi Kofta CurryA friend of mine from college has moved to Bangalore :) Since I had not been there even once, going empty handed was not an option. For me personally, picking up a gift is getting tougher by the day. Alternatively, I make them a nice meal or bake something for them. Shows my the fact that I gave my ...

Summary

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  • Courseside dish
  • Yield4 portions 4 portion
  • Cooking Time20 minutesPT0H20M
  • Preparation Time20 minutesPT0H20M
  • Total Time40 minutesPT0H40M

Ingredients

For the Kofta: (Feeds about 4)
Paneer (grated)
200 gms
Chopped, washed methi (fenugreek leaves).
2 cups
All purpose flour (you might need a touch more so keep it handy)
2 tbsps
Sesame seeds.
2 tbsps
Salt, red chilly powder
to taste.
Turmeric.
1/2 tsp
Few water.
tbsp
Oil
to fry.
For the curry:
Thick curd/yogurt.
2 cups
Large onions (cut in quarters)
2
Red chillies.
3-4
Khus Khus seeds.
1 tbsp
Cashews.
1/4 cup
. Salt
For tempering:
Oil.
1 tbsp
Jeera/cumin seeds.
1 tsp
Asafoetida.
Pinch

Steps

  1. To make the koftas:
  2. Heat the oil for deep frying.
  3. In a bowl, add the paneer, methi, maida, salt, red chilly powder, sesame and turmeric.
  4. Add a little water at a time, only so much that the mixture binds well.
  5. Make a small ball and test the oil and the kofta mix. Once it is in the oil, it should not brown immediately and must not split. If it splits, add more maida.
  6. Make balls of the same size and lower them in the oil 4-5 at a time.
  7. Make sure they brown well equally.
  8. Take them out on a tissue and keep aside.
  9. To make the curry:
  10. In a grinder, add the red chillies, khus khus, cashews and onions and grind well.
  11. Add curd and salt to this and churn once more.
  12. In a pan, heat oil and add let jeera splutter. Add the asafoetida.
  13. Pour the churned mix in the tempering and let it cook on a medium heat with a lid on.
  14. Stir ocassionally.
  15. Once the oil floats on top, the sauce is ready.
  16. Lower the koftas in the curry and serve with love.