Paneer Koftas in Curd Gravy


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The mildly-spiced curd gravy thickened with besan complements the succulent paneer koftas very well in taste and texture, while the green peas enhances the visual appeal of the Paneer Koftas in Curd Gravy.

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The moment you think of paneer kofta, the first thing that comes to mind is tangy tomato gravy. While the koftas do taste awesome when topped with pungent tomato-based sauces, you will be amazed by the brilliance of this unique combination with a curd-based gravy! The mildly-spiced curd gravy thickened with besan complements the succulent paneer koftas very well in taste and texture, while the green peas enhances the visual appeal of the Paneer Koftas in Curd Gravy.

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Paneer Koftas in Curd Gravy recipe - How to make Paneer Koftas in Curd Gravy

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings (4 serving )
Show me for servings

Ingredients
1 cup boiled green peas

For The Paneer Koftas
1 cup grated paneer (cottage cheese)
1 1/2 tbsp plain flour (maida)
a pinch of soda-bi-carb
1 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
salt to taste
oil for deep-frying

For The Curd Gravy
1/2 cup whisked curds (dahi)
1 tsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tsp ghee
1/2 cumin seeds (jeera)
1 tsp finely chopped green chillies
salt to taste

For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
For the paneer koftas

  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 10 equal portions and shape portion into round balls.
  3. Heat the oil in a deep non-stick kadhai and deep-fry the koftas, a few at a time, till they turn golden brown in colour from all sides. Drain on an absorbent paper and keep aside.

For the curd gravy

  1. Combine the curds, besan, turmeric powder, chilli powder and ¾ cup of water in a deep bowl, mix well and keep aside.
  2. Heat the ghee in a non-stick kadhai and add the cumin seeds.
  3. When the seeds crackle, add the curds mixture, green peas, green chillies and salt and mix well. Cook on a slow flame for 2 minutes, while stirring continuously. Keep aside.

How to proceed

  1. Just before serving, add the paneer koftas to the curd gravy mix gently and cook on a medium flame for another minute.
  2. Serve immediately garnished with coriander.
Accompaniments

Ajwaini Roti 
Aloo Palak Roti 
Aloowali Roti 
Masala Roti 
Methi Makai ki Roti 
Misi Roti, Punjabi and Rajasthani Missi Roti 

Nutrient values per serving
Energy314 cal
Protein9.4 g
Carbohydrates13.2 g
Fiber3.3 g
Fat24.3 g
Cholesterol0 mg
Vitamin A438.1 mcg
Vitamin B1-0.4 mg
Vitamin B2-0.3 mg
Vitamin B3-0.2 mg
Vitamin C6.6 mg
Folic Acid6.4 mcg
Calcium246.2 mg
Iron0.8 mg
Magnesium0 mg
Phosphorus0 mg
Sodium9.6 mg
Potassium67.5 mg
Zinc0 mg

RECIPE SOURCE : Swadisht SubzianBuy this cookbook

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Reviews

Mutter aur Chenne ke Kofte
5
 on 22 Aug 14 06:15 PM


Soft paneer koftas make a perfect couple with the curd based gravy. The most easy to make koftas and quick to make.
Mutter aur Chenne ke Kofte
5
 on 02 Nov 12 09:47 AM


The gravy of curds, besan and chillies is to die for. You can cook vegetable or ingresient on this gravy and it will yet be tasty.