Paneer Kofta Gravy | Baked Paneer Kofta| Kofta gravy

Paneer based side dish for Roti/Rice is our personal preference and hence I keep looking for different ways to prepare it. Instead of the usual kadai paneer & PBM I thought of making this kofta today as a side to Poori.

The koftas are baked. If you dont have an oven you can cook them in Paniyaram/Appe pan too

– Add a tbsp of oil in paniyaram pan and add the koftas

– Keep turning the koftas using a spoon, so that all the sides are evenly cooked

Incase if you prefer deep fried koftas then follow the steps below :

– Make a thin paste out of All Purpose flour, salt, chillipowder and water.

– Dip the koftas in this paste, coat them in bread crumbs and deep fry until golden brown.

Print Recipe

Baked Paneer Kofta Gravy

Perfect side dish for Rice & Roti.

Course

lunch, main course

Cuisine

indian

Keyword

paneer

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

For kofta :

• 200 gms Paneer/Cottage Cheese I used Milky Mist brand's paneer
• 1/2 cup Bread Crumbs
• 2 tbsps Besan flour All purpose flour
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp Coriander Powder
• 1/2 tsp Chilli Powder
• 3 tbsp Oil for cooking koftas in paniyaram pan. If you are deep frying then use oil accordingly
• 1 tbsp coriander Finely chopped

For Gravy :

• 2 onion (finely chopped)
• 1/2 tsp garlic
• 1 cups Tomato Puree Grind 3 tomatoes to fine puree
• 1 tsp salt
• 1/2 tsp Chilli Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Coriander Powderer
• 1 tsp Kitchen King Masala Powder
• 10 Cashewnuts Soak cashews in warm milk for 20 minutes and make them to a fine paste.
• 1/2 tsp Kasuri Methi leaves (optional). if you dont have the leaves garnish the gravy with fresh coriander leaves

Course lunch, main course Cuisine indian Keyword paneer Prep Time 20 minutes Cook Time 30 minutes Servings people Ingredients For kofta : 200 gms Paneer/Cottage Cheese I used Milky Mist brand's paneer 1/2 cup Bread Crumbs 2 tbsps Besan flour All purpose flour 1/2 tsp turmeric 1/2 tsp salt 1/2 tsp Coriander Powder 1/2 tsp Chilli Powder 3 tbsp Oil for cooking koftas in paniyaram pan. If you are deep frying then use oil accordingly 1 tbsp coriander Finely chopped For Gravy : 2 onion (finely chopped) 1/2 tsp garlic 1 cups Tomato Puree Grind 3 tomatoes to fine puree 1 tsp salt 1/2 tsp Chilli Powder 1/2 tsp Coriander Powder 1/2 tsp Garam Masala Powder 1/2 tsp Coriander Powderer 1 tsp Kitchen King Masala Powder 10 Cashewnuts Soak cashews in warm milk for 20 minutes and make them to a fine paste. 1/2 tsp Kasuri Methi leaves (optional). if you dont have the leaves garnish the gravy with fresh coriander leaves

Instructions

1. Grate paneer and add all the ingredients mentioned under 'For Kofta' session one by one
2. Mix them and make small balls

   
3. Grease a baking sheet with little oil and arrange the koftas.
4. Since I have a gas oven I baked them in Gas Mark 4 for about 15 minutes.
5. For electric oven, bake them at 180c for 10-12 minutes. Check inbetween so that they dont get too dry and overcooked.

   
6. Remove the koftas and keep aside.
7. Now heat oil in a saucepan.
8. Add chopped onions and garlic. Keep sauteing until they turn slight brown color.

   
9. Add the tomato puree and other dry powders.
10. Wait until the raw smell of tomato goes off.

    
11. After approximately 10-12 minutes add in the cashew paste and start stirring.
12. Add little water if you need. Now once they change colour and become creamier turn off the flame.
13. Dip the koftas in gravy before your serve. Garnish with coriander leaves and drizzle some yogurt or fresh cream 🙂
14. I prepared Poori to go with this yummy kofta. You can serve it alongside Hot Phulkas, Roti,Naan or even with rice too.

    

Recipe Notes

- In case if you don't have cashew nuts to thicken the gravy, add a tbsp of whole wheat flour while sauteing onions in and saute nicely. So that the raw smell of wheat goes off.

- Add 1/2 cup of milk once the tomato puree is cooked. Milk helps thicken the gravy also adds a mild sweetness to the gravy.