ReshKitchen

Baked Paneer Kofta Gravy

Perfect side dish for Rice & Roti.

Courselunch, main course
Cuisineindian
Keywordpaneer

Servings	Prep Time
2people	20minutes

Cook Time

30minutes

Servings	Prep Time
2people	20minutes

Cook Time

30minutes

Ingredients

For kofta :

200gms Paneer/Cottage CheeseI used Milky Mist brand’s paneer
1/2cup Bread Crumbs
2tbsps Besan flour All purpose flour
1/2tsp turmeric
1/2tsp salt
1/2tsp Coriander Powder
1/2tsp Chilli Powder
3tbsp Oilfor cooking koftas in paniyaram pan. If you are deep frying then use oil accordingly
1tbsp corianderFinely chopped

For Gravy :

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

Instructions

Grate paneer and add all the ingredients mentioned under ‘For Kofta’ session one by one
Mix them and make small balls
Grease a baking sheet with little oil and arrange the koftas.
Since I have a gas oven I baked them in Gas Mark 4 for about 15 minutes.
For electric oven, bake them at 180c for 10-12 minutes. Check inbetween so that they dont get too dry and overcooked.
Remove the koftas and keep aside.
Now heat oil in a saucepan.
Add chopped onions and garlic. Keep sauteing until they turn slight brown color.
Add the tomato puree and other dry powders.
Wait until the raw smell of tomato goes off.
After approximately 10-12 minutes add in the cashew paste and start stirring.
Add little water if you need. Now once they change colour and become creamier turn off the flame.
Dip the koftas in gravy before your serve. Garnish with coriander leaves and drizzle some yogurt or fresh cream 🙂
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.