Shahi Paneer Kofta Curry a rich and creamy curry for festive occasions with melt-in mouth Paneer Koftas stuffed with Cashew nuts and raisins. Enjoy with Naan, Rotis or Jeera Rice
Make this Shahi Paneer Kofta Curry on your special occasions or whenever in a festive mood.
Festive season or get together, food has an important part in the celebrations. Whenever there is a celebration we look for making something new but delicious that suits the taste buds of all. No one wants to eat and also cook the usual everyday meals.
Presenting you one of the Shahi curries form the Indian Cuisine, Shahi Paneer Koftas.
Who doesn’t like Paneer Koftas!!?? It is one of the most popular dish ordered by vegetarians in restaurants.Melt in mouth Paneer Dumplings stuffed with dry fruits like Cashew nuts and raisins, dunked in silken gravy are perfect for any festive occasion.
With two kids in house, I am little biased towards making paneer dishes, as it is a good source of protein and calcium for them.Moreover non of us have any lactose intolerance. Fresh homemade Paneer is always better than the store bought ones, and in addition to fresh Paneer, I get whey(water left after straining cheese), that is can be used for making dough for chapatis and breads(Bhaji Stuffed Pav) or muffins(Mango Cardamom Cupcakes).
Shahi Paneer Koftas
If you like koftas then you will surely love this curry. The koftas are usually deep fried but here I have presented the deep fried as well as the non-fried, microwave version of koftas. Yes, we can make non-fried koftas and those who stay away from deep fried stuff due to health reasons can also relish this Kofta curry without any guilt.
Another recipe from the blog with non-fried Paneer Koftas is this Saag recipe with Kale and Spinach.
I too like many, do not like cream laden gravies. The rich and silken gravy for koftas is made using melon seeds, poppy seeds and cashew nuts.
Kofta Curry is vegan can you can add sauteed mix veggies like broccoli, cauliflower, baby corn to it. Skip Paneer from the recipe and make koftas with boiled potato and cornflour you will have the vegan version of this Shahi curry. Do not microwave koftas then only shallow fry or cook balls in Appam Patra Paniyaram Takoyaki or Danish Aebleskiver Filled Pancake Pastry Pan in little oil.(will be updating the method in another post).
Lauki Ke Kofte is another Vegan and Gluten-free Kofta Curry on blog.
We like to have this with my homemade whole wheat naans or even chapatis. For the festive treat you can pair it up Dal Makhani, Dal Tadka along with Jeera Rice and any of your favorite rice dish like Fresh Mint and Peas Pulao.
This time in my facebook group Healthy Wellthy Cuisines, it was my turn to suggest the theme for the fortnight. Since it is going to be festive season soon. I suggested the theme Festive Curries #FestiveCurriesatHW
My fellow bloggers have dishes out some of their delicious regional curries ..
You will love to try No-onion No Garlic Stuffed Parwal curry from Sasmita’s blog.
Vanitha has dished out this Pressure cooker Vegetable Salna, a mixed vegetable curry from Tamil Nadu.
Narmada has another curry in South Indian flavors, a must have on festive occasions Manathakali Vathal Kuzhambu.
A must check out Paneer Do Pyazza by Shalu, from Mughlai Cuisine
All the recipes are healthy and nutritious and and just perfect for the festive occasions.
How to make Shahi Paneer Kofta Curry
Making Kofta curry has two main steps. First is to making koftas and the second one is making the gravy.
For making Paneer Koftas
For koftas, we need fresh Paneer, I use homemade paneer, store-bought is also good to use. Boiled Potato, Corn flour and finely chopped cashews and raisins.
Crumble Paneer(squeeze out the extra water from it). Mash boiled potato, mix together potato, paneer, cornflour and milk powder and salt. Mash and mix well to a smooth mixture.
Please Note..If you are microwaving koftas, add 1 tbsp of oil to Paneer Mixture, this will keep koftas moist and soft and prevents hardening, which may occur due to microwaving paneer.
Take small portion of mixture and flatten in your palm. Add finely chopped cashews and raisins and pack it tightly in a small tennis ball sized kofta , press lightly to flatten it(optional) or keep it round shape.
For deep frying the koftas
Deep fry in medium hot oil till light brown. Avoid frying in very hot oil.
For Microwave Koftas
Place Koftas in a microwave safe plate . Microwave on high for 1 min 30 secs -2 mins. Take out and not touch koftas for 1-2 minutes ,these will be very tender. Add to gravy and mix lightly.
For Kofta Gravy
Soak cashew nuts, poppy seeds and melon seeds in warm water for 10 minutes.
Make paste of onion, ginger , garlic and green chilli(optional).
Boil water in a pan. Add tomatoes when the water comes to roaring boil. Keep tomatoes in it for few minutes. Take out once the skin is shriveled, peel of the skin . Grind with cashew nuts, poppy seeds, melon seeds and cumin seeds, make smooth puree.
In a pan, heat oil, ad onion paste and saute till light brown.
Add tomato puree and cook till it leaves oil or is cooked well. Add dry masala powders.
Adjust the consistency of gravy by adding water as required.
Cook on medium flame for few minutes. Add roasted and crushed Kasuri Methi to gravy.
Add koftas and serve hot with bread of choice.
Shahi Paneer Kofta Curry
- 1 Cup Fresh Paneer (Crumbled)
- 1 Boiled Potato(Medium)
- 2 Cornstarch
- 1-2 tbsp Finely Chopped Cashew Nuts
- 8-10 Raisins
- ¼ tsp Salt
For Kofta Curry
- 1 Onion
- 4-5 Garlic
- 1" Ginger Piece
- 1-2 Green Chillies optional
- 3-4 Tomatoes (Medium)
- 1-2 Whole Red Chilies optional
- 1 tbsp Poppy Seeds
- 1 tbsp Melon Seeds
- 10-12 Cashew Nuts
- 1 tsp Cumin Seeds
- 1 tbsp Coriander Powder
- 1-2 tsp Garam Masala Powder
- ½ tsp Red Chilli Powder or as required
- ¼ tsp Sugar
- 2 tbsp Oil
- ½ tsp Dried Fenugreek Leaves/Kasoori Meethi
- Salt to taste
- Crumble Crumble Paneer(squeeze out the extra water from it).
- Mash boiled potato, mix together potato, paneer, cornflour and milk powder and salt. Mash and mix well to a smooth mixture.
- Take small portion of mixture and flatten in your palm. Add finely chopped cashews and raisins and pack it tightly in a small tennis ball sized koftas.
For deep frying the koftas
- Deep fry in medium hot oil till light brown. Avoid frying in very hot oil.
For Microwave Koftas
- Place Koftas in a microwave safe plate. Microwave on high for 2 minutes. Take out and not touch koftas for 2-3 minutes as these will be very tender. Add to gravy and mix lightly.
- Soak whole red chilies, cashew nuts, poppy seeds cumin seeds and melon seeds in warm water for 10 minutes.
- Make paste of onion, ginger , garlic and green chilli.
- Boil water in a pan. Add tomatoes. Keep tomatoes in it for few minutes. Take out once the skin is shriveled, peel of the skin . Grind with soaked red chili, cashew nuts, poppy seeds, cumin seeds and melon seeds, make smooth puree.
- In a pan, heat oil, add cumin seeds, saute onion paste till light brown.
- Add tomato puree and cook till it leaves oil or is cooked well. Add dry masala powders.
- Adjust the consistency of gravy by adding water as required.
- Cook on medium flame for few minutes. Add roasted and crushed Kasuri Methi to gravy.
- Add koftas and serve hot with bread of choice.
Do make these Shahi Paneer Kofta on your special occasions or get togethers. The gravy can be prepared ahead and stored in refrigerator for 1-2 days. You can make fresh koftas and add in gravy before serving.
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